Sunday, January 12, 2014

Italian BLT Pinwheels

  • 4  oz cream cheese, softened
  • 1/2  cup mayonnaise
  • 1/4  cup finely chopped sun-dried tomatoes in oil
  • 6  slices bacon, crisply cooked, crumbled
  • 3  spinach- or tomato-flavored flour tortillas (9-inch diameter)
  • 1  cup chopped seeded Italian plum tomatoes (about 3 medium)
  • 1 1/2  cups shredded romaine lettuce
1- In small bowl, mix cream cheese, mayonnaise and sun-dried tomatoes until well blended. Gently stir in bacon.
2- Spread mayonnaise mixture evenly over tortillas. Top each evenly with plum tomatoes and lettuce; roll up tightly. Wrap each tortilla roll in plastic wrap; refrigerate 1 hour.

3- To serve, with serrated knife, cut each roll into about 1-inch-thick slices.