Veggie Tortilla Roll Ups

By pressurecooker

These easy appetizers are a hit with any crowd! Makes 30 appetizers.

Ingredients

• 2 T sliced ripe olives (from a 2 1/4 ounce can)
• 1 small red bell pepper
• 1/2 cup sour cream
• 1/2 cup finely shredded cheddar cheese (2 ounces)
• 1 T chopped fresh parsley
• 1 package (3 ounces) cream cheese at room temperature
• 3 flavored or plain flour tortillas, 8 to 10 inches in diameter (I used spinach wraps)

Preparation

Step 1

1. Chop the olives. Cut the bell pepper lengthwise and remove the seeds and membrane. Finely chop enough of the bell pepper to measure 1/4 cup. Wrap remaining pepper in plastic wrap and refrigerate for another use.

2. Mix the olives, bell pepper, sour cream, cheddar cheese, parsley and cream cheese in a medium bowl. Spread about 1/2 cup of the mixture over one side of each tortilla. Roll tortilla up tightly. Repeat with the remaining tortillas and cheese mixture.

3. Wrap each tortilla roll individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24 hours. To serve, cut each tortilla roll into 1 inch slices.