Tex-Mex Wheels

Posted: August 3

Time: 2 hours 20 minutes

Yield: 48 servings

recipe image

As the day keeps on rolling by, you need a snack that can keep you rolling with it! Tex-Mex Wheels are deep, delicious spirals of flavor straight from the borderlands; each tortilla round is filled with a spicy, creamy, tangy cream cheese filling that invokes the best of both burritos and nachos. Dipped in salsa for an extra hit of brightness and sweetness, Tex-Mex Wheels will have you doing cartwheels over how tasty they can be. There's more than enough to share... you just may not want to do so.


• 1 (8-ounce) package of cream cheese, softened • 1 cup cheddar cheese, shredded • 1 cup sour cream • 1 (4.25-ounce) can of chopped ripe olives • 1 (4-ounce) can of chopped green chiles, well-drained • 1/2 cup green onions, chopped • garlic powder, to taste • seasoned salt, to taste • 5 (10-inch) flour tortillas • salsa, optional, for serving, to taste


Step 1

Beat the cream cheese, cheddar, and sour cream together until blended.

Step 2

Stir in the olives, green chiles, green onions, garlic powder, and seasoned salt.

Step 3

Spread the mixture over the tortillas and roll the tortillas tightly.

Step 4

Wrap each tortilla in plastic wrap, twisting the ends to seal.

Step 5

Refrigerate the tortillas for at least 2 hours.

Step 6

Unwrap the tortillas from the plastic wrap.

Step 7

Cut the rolled tortillas into 1/2- to 3/4-inch slices, using a serrated knife.

Step 8

Serve with the salsa.

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