Reviewed: Jun. 14, 2009

I just made this recipe for the second time. I halved the recipe so I used 1 bag of spinach, a 3/4 bar of lite cream cheese, 1/2 cup of lite mayo, one spoon full of lite sour cream, and one small white onion. I also separated the batches and added red cabbage to one and bacon bits to the other. I think it is nice to have a vegetarian option. The cabbage added a lot of color and has bite to it. Last time I added grated carrot but it was a bit too bland. I was able to get 3 good size tortilla rolls out of this amount.

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Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: May 16, 2009

I have made these for some years, and they are always gone quickly. Adding a can of water chestnuts that you have chopped finely adds a nice crunch to them.

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FREDCH

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Reviewed: Mar. 11, 2009

I make this for work parties all the time, it's fast and easy, not expensive to make, and everyone loves them.

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BRENDACK

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Reviewed: Sep. 12, 2008

These were pretty good. I added grated carrots, used cream cheese and a dallop of sour cream, and only used 1/2 of the package of ranch. They were somewhat soggy, even after sitting in the fridge all day, but that might be because I used too much of the spread on each tortilla.

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freedumryde

Cooking Level: Intermediate

Home Town: Amherst, Massachusetts, USA

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Reviewed: Sep. 2, 2008

These were a huge hit at my party! I stuck to the recipe, except I added 1/4 cup of sun dried tomatoes and used basil and sun dried tomato flavored tortillas. The key was squeezing all the water out of the frozen spinach so that the wraps were nice and firm. Everyone raved!

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Ally

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Reviewed: Aug. 7, 2008

These are great...basically it's spinach dip without having to dip. I changed the recipe a little though so that's why I only gave it 4 stars. Used cream cheese because I felt the mayo/sour cream would be too runny to roll up. Also used real bacon cooked well done and crumbled...I don't like bacon bits. I also used green onion instead of regular onion, about 2 stalks. Yum!

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Jul. 29, 2008

I too did the cream cheese instead of all mayo/sour cream option. YUMMMMMMMM. Definitely will make this again. I also tried some with ham in it. good addition.

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YaYasMom

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Reviewed: Apr. 20, 2008

I substituted the sour cream with nonfat plain yogurt and replaced the mayo with fat-free cream cheese. Very yummy and light!

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LAAKEA

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

Yummy! I add a little grated carrot to it, to give it some color. A can't beat recipe.

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lalynnhussey

Cooking Level: Intermediate

Home Town: Columbia, Tennessee, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Jan. 31, 2008

I found this recipe last, and it's now the only appetizer folks ask me to bring. It's a hit with everyone! The only change that I make is in the amount of the ranch dressing mix. I do not add all of it. When combining everything, I add a little ranch dressing and taste it it. And then, add more, if needed. Also, give it the required time to chill. The first time I made it, I was in a rush, but take your time and it will be a hit for you , also!

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betszam

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Reviewed: Dec. 14, 2007

These are really good! I followed the recipe exactly. I made them for (the adults) my 7 year old Birhtday's Party. Everyone loved them, even my husband that is not a big fan of spinach! I had none left to take home for snacking on later.

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Nita

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

I thought that this recipe was a bit to salty however this might be because I used only one box of spinach instead of two. I saw that some only used the one box. Probably would of turned out great if I would of used two.

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april_garner32507

Cooking Level: Expert

Home Town: Hacienda Heights, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 26, 2007

I started making this on Saturday afternoon with the intention of finishing up the next day as suggested. Well I put it in the fridge, and it didn't come out until Tuesday (I was very busy). Nonetheless, I rolled it up in the tortillas, sliced it up, and YUMMM! My whole family enjoyed this recipe. It's pretty rich so you can't eat too much at once. But it is very good in moderation. I will definately make this again.

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JAMM2000

Cooking Level: Beginning

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 11, 2007

This was a hit at a recent pool party!! Kids and adults were gobling them up, I needed way more. I too changed the recipe to 8 oz cream cheese, a couple of big tablespoons of mayo and sour cream. I also put a lot more green onion(5-6 stalks)and definetly only 1/2 of the ranch packet.Next time I will also add some green chiles. Thanks so much for the recipe!

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HEATHERHENDERSON

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Reviewed: May 20, 2007

I used cream cheese instead of mayo and halved the ranch dressing mix. I made them as wraps instead of little pinwheels so I didn't need to cut them, but if you do, use a sharp knife and wait til they're chilled. They were pretty tasty and next time I'm going to try them with flavoured tortillas.

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Piccina

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Reviewed: Apr. 25, 2007

I have made these a couple of times and have always gotten compliments. Fairly easy to make and tastes delicious. If you have time, let the filling sit in fridge for a few hours for flavors to blend.

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CookinNurse

Cooking Level: Expert

Home Town: Greeneville, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 9, 2007

I loved these and so did my husband. I used spinach wraps instead of tortillas and they worked perfectly. I also used 8 oz. cream cheese instead of mayonaise and also used real bacon and green onion. I made these early in the morning, rolled them in plastic wrap and refridgerated until that evening when I sliced with a serrated knife. They were not at all soggy. Will definitely make these again.

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Lynda

Cooking Level: Expert

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Reviewed: Mar. 21, 2007

Quick and easy which is what I needed for our open house party!

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Christine W.

Cooking Level: Expert

Home Town: Ballwin, Missouri, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jan. 25, 2007

These were SUPER easy and yummy! As per other's suggestions, I used light cream cheese instead of the mayo and sour cream. I also used real bacon and green onions. After chilling for about 3 hours they were really easy to cut and everyone really liked them.

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Louise

Cooking Level: Intermediate

Home Town: Wiesbaden, Hessen, Germany

Living In: Yokosuka, Kanagawa, Japan

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Reviewed: Dec. 20, 2006

I have been making these for years and they are always a hit. My recipe is slightly different: 1 (10 oz.) package of frozen chopped spinach - make sure it is well drained, 1 cup mayo, 8 oz. of sour cream, 3 oz. jar bacon bits and 9 (10 inch) flour tortillas. After rolling them, wrap in plastic wrap, then refridgerate for 4 to 6 hours. Take off plastic wrap, cut in 1/2 inch slices and serve. DELICIOUS!!!

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