Try this Cream Cheese Ranch Roll-ups recipe, or contribute your own.
- Carbohydrate 15.03117 g
- Cholesterol 3.969 mg
- Fat 1.08864 g
- Fiber 0.0567000008448958 g
- Protein 0.14175 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (57g)
- Sodium 428.085 mg
- Sugar 14.9744699991551 g
- Trans Fat 1.08864 g
- Calories 67 calories
Step-by-step
- In a bowl, combine all ingredients except for tortillas.
- Lay out tortillas; evenly distribute cream cheese mixture among tortillas and spread just shy of the edges.
- Roll up tortillas; wrap in plastic wrap and refrigerate overnight.
- Slice into ½-inch slices before serving.
Cream cheese acts as the structural binder holding these pinwheels together. Softening the blocks to room temperature before mixing prevents tearing the delicate flour tortillas during the spreading phase. Standard cream cheese yields a richer mouthfeel, whereas reduced-fat versions contain higher moisture content which can make the filling slightly softer.
Scaling this recipe requires attention to surface area rather than simple linear multiplication. Four twelve-inch tortillas provide roughly four hundred fifty square inches of spreading surface. Doubling the batch means preparing extra filling and managing multiple logs in the refrigerator simultaneously.
Spreading the mixture shy of the perimeter prevents messy overflow when rolling the tortillas tightly. Wrapping each log snugly in plastic wrap applies gentle compression. This step ensures the slices hold their circular shape when cut.
Refrigerating the wrapped logs overnight allows the flour tortillas to hydrate slightly from the filling moisture. Chilling firms the dairy fats completely, making precise quarter-inch slices achievable with a sharp serrated knife. Serve these chilled portions within twenty-four hours for optimal texture.
