1/3 cup each finely chopped sweet red, green and yellow pepper
1 can (2.25 oz) chopped ripe olives, strained
2 tablespoons ranch salad dressing mix
6 flour tortillas (6 inch)
Instructions
In a mixing bowl, beat cream cheese and milk until smooth. Stir in the peppers, olives and dressing mix. Spread over tortillas. Roll up jelly-roll style; wrap tightly in plastic wrap.
Refrigerate for 2 hours or until firm. Just before serving, cut into 1 inch pieces. YIELD- 3 dozen
One serving (2 pieces) equals- 68 calories, 4g fat
Originally Submitted
3/9/2011
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