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Taco Pinwheels Recipe

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This recipe for Taco Pinwheels is from Heirloom Recipes: a Swartzentruber family cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces cream cheese, softened
8 ounces sour cream
1 packet taco seasoning
1 (10 oz) can diced tomatoes with green chilis, drained well and patted dry
1 cup shredded cheddar cheese
½ cup scallions, sliced
½ cup pitted black olives, drained well, chopped, and patted dry
8 (8-in.) flour tortillas
Directions:
Directions:
In a medium bowl, add cream cheese, sour cream, and taco seasoning and stir until combined. Fold in tomatoes, cheese, scallions, and olives.
Working with one tortilla at a time, spread about ½ cup of the cream cheese mixture evenly over the tortilla, going all the way to the edge. Roll the tortilla tightly and wrap in plastic.
Continue with the remaining tortillas until all have been assembled and wrapped in plastic. Refrigerate for at least 2 hours or overnight. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.

 

 

 

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