Mexican "Sushi" Bites

Mexican "Sushi" Bites

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  • Prep Time


  • Total Time


  • Servings



  • 16

    oz cream cheese, softened

  • ½

    c salsa, plus more for dipping

  • 1

    T chili powder

  • ¼

    t salt

  • 1

    avocado, thinly sliced

  • 1

    T lime juice

  • 8

    8-in flour tortillas

  • 2

    c fresh baby spinach

  • 1

    red bell pepper, cut into thin strips

  • 1

    yellow bell pepper, cut into thin strips


In a medium bowl, combine the cream cheese, salsa, chili powder, and salt. In a separate small bowl, lightly sprinkle the avocado with the lime juice to prevent browning. Trim each tortilla to make a roughly 6 1/2 in square. Spread 3 T of the cream cheese mixture on a tortilla. Arrange 2 rows of spinach in the center of the tortilla, then top them with a row each of red pepper, yellow pepper and avocado. Roll the tortilla up tightly and wrap in plastic wrap. Repeat for the remaining tortillas. Refrigerate the rolls for at least 1 hour and up to 6 hours. Right before serving, slice the rolls crosswise into 1/2-in pieces and spoon extra salsa into a bowl for dipping.


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