Long ago when I actually got paid to work, I picked this recipe up from a co-worker of mine. It has served me well ever since. The recipe below will make roughly 25 to 30 tortilla wraps worth – I keep them in my deep freezer wrapped up in a lasagna dish. Then I simply defrost what I need for whenever I need them. A dish (stacked about 3 high) will last me six months! Feel free to adjust the recipe to make as many as you require.
Ingredients:
Large soft tortilla wraps (3 bags of 10)*
2 sm. cans of minced jalapeño
1 sm. tub of cream cheese
3 to 4 T. sour cream
2 bunches green onions, chopped
Shredded cheddar cheese (I use about 3/4 of a 400g block)
Mix the cream cheese, sour cream and jalapeño together in a bowl. Spread a little bit of the mixture onto a large tortilla wrap, top with some green onions followed by a sprinkling of shredded cheese. Wrap tightly and lay in a lasagna tray.
Once the wraps are formed, cover tightly with plastic wrap and freeze. When needed, thaw wraps for about 35 to 45 minutes before slicing into rounds.
*Note: Based on my experience, I find the white wraps work best with this recipe. Whole wheat or spinach etc. tend to flake and crumble after you defrost the wrap and attempt to slice them into rounds.
Oh these sound delicious. We often make pizza pinwheels but it’d be great to try a new filling.
Fantastic my friend ! They look so good. I’d love to try them with an avocado sauce or guacamole 🙂