We discovered a couple of years ago that you can buy fresh tortillas, ready to fry up (in order to cook them; they’re raw), in the refrigerated section of our grocery. Ours are near the eggs, but ask if you can’t find them.
Like with anything else, cooking up your tortillas fresh is a bunch better than the ones filled with preservatives sitting on the grocery shelf for weeks. Sure, I use them, the already prepared tortillas, too, for convenience and fast meals.
But whenever I can, I fry tortillas up fresh in less than a minute. Truly!
When DH goes off hiking, I sometimes send this along. He wants something satisfying, but not too heavy. Perfect for a trail or trailer snack!
Tortilla Pinwheels (serves 2)
1 flour tortilla
1 tablespoon Cream Cheese Spread (recipe below), plus a dab more for sealing
4 ultra-thin slices of roast beef (lunchmeat or deli section)
handful of baby spinach
1 cheese stick
Spread the cream cheese spread on the tortilla, reserving the dab for the end.
Cover the tortilla with roast beef slices as much as possible. Overlap if you must or tear to fill in bare spots on the tortilla.
Layer on spinach in the same fashion as the roast beef. Lay the cheese stick near one edge of the tortilla but make sure it is shorter than the tortilla in that place.
Roll-up tightly, tucking in spinach and meat where needed. When done rolling, put a dab of cream cheese spread along the folded edge and press together to seal. Wrap tightly in plastic wrap and refrigerate one hour.
Remove plastic wrap and, at an angle, slice the rolled tortilla in half and then in half again. Put the four roll-ups on a small plate and serve.
Cream Cheese Spread
8 ounces cream cheese (low fat okay)
3 tablespoons prepared horseradish (not creamy)
Soften cream cheese at room temperature. Vigorously stir in horseradish. After use, cover and refrigerate.
DH’s Rating: 5 Tongues Up! DH loves these. They are easy to pick up, flavorful with a wide-range of tastes in each bite, and they are pretty, too.