Recipe by Talia
"Your guests will love these appetizers. They are great little finger foods for any occasion. You can make them the night before or the day of. Both ways work fine."
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5 (10 inch)
1 (8 ounce) package
cream cheese, softened
2 (2 ounce) packages
thinly sliced deli ham (such as Buddig®)
1 (8 ounce) package
shredded Cheddar cheese
cucumber - peeled, seeded, and thinly sliced
lettuce, separated into leaves
bacon bits, or to taste
southwest seasoning (such as Emeril's Southwest Essence®), or to taste
I know this recipe is meant to be sliced into little appetizer ring servings, but it just seemed like a great lunch idea to me. So I used only 1 T. fat-free cream cheese on my tortilla, lettuce, ham, ribbons of cucumber, and a small sprinkling of 2% cheese and rolled it as directed. I wrapped it in plastic wrap until lunchtime and then just cut it in half and enjoyed. Delicious!
Making these is a little time comsuming, but they are awesomely fresh, tasty little things that could easily be adapted to anyone's taste. Will make again!
Yes I Have And It Is Great!!!
I made these for a quick summer dinner tonight. I didn't have bacon or Emeril's seasoning, but substituted by sprinkling them liberally with some smoked Spanish paprika I had on hand. I made them with the smaller flour tortillas so we could eat them as roll-up sandwiches. I also added some chopped up green onions. Delicious!
Super quick and easy. Always the first to go at a party. Kids love them too. I add my own seasonings, ancho chili powder, cumin and a few drops of southwest salad dressing.
These are so easy and everyone I've made the for loves them. I make my own bacon bits with turkey bacon and use colby cheese. I have found that going light on the cheese is good, too much overwhelms all the other flavors.
Made this to take to a wake-big hit. Just the right amount of food for everyone coming from work. Made the night before which saved much time!
I made this wrap for my teenage son for school and he loved it. Simple and tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories from Fat: 68
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