Mexican Cream Cheese Rollups

Mexican Cream Cheese Rollups

306
Kathy Jenkins 0

"Got this one from my best friend's mom. They are so delicious, nobody believes how easy they are."

Ingredients 1 h 5 m {{adjustedServings}} servings 428 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 927 mg
  • 37%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions.
  2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
  3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.
Tips & Tricks
Cream Cheese Frosting II

See how to make the best cream-cheese frosting for cakes, cookies, and breads.

Chef John's Cream Cheese Frosting

See how to make an easy cream cheese frosting.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 306

  1. 398 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Crystal S
2/4/2010

Not impressed at all. Served it as an appetizer over Thanksgiving weekend and again for Monday night football. Thought it might be just too much food to choose from during Thanksgiving, but both times, 3/4's of this recipe sat while everything else was devoured.

PattyJoy
1/28/2006

Tasted too "mayonaissey" to me. Would be better to thin the cream cheese with just the salsa, and leave out the mayonnaise. One tip that makes the tortillas easier to roll is to heat each tortilla in the microwave for 30 seconds before spreading filling. It softens them up and makes it easier to roll them tight. (Out-of-the-fridge, stiff tortillas leave a hole in the center when you roll them.)

WILEZ
1/3/2004

Awesome! I, too, changed the recipe some. I used green chilis rather than green olives and I added a bit of minced garlic and just enough cayenne pepper to give it a tiny bite. I tripled the recipe and took them to the tavern we own for an appetizer. Even the guys were asking for the recipe! It was nice because I could pull them out of the fridge and slice them for serving as I needed them. I thought the longer they were in the fridge, the better they tasted. Habit forming! I will definitely use this recipe a lot.