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Makeover Mexican Roll-Ups Recipe
Makeover Mexican Roll-Ups Recipe photo by Taste of Home

Makeover Mexican Roll-Ups Recipe

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It's surprising what a quick substitution or two will do. By simply switching from full-fat products to reduced- or low-fat, you can often save lots of fat and calories while keeping flavor and texture. This is certainly the case with Leigh Thomas' Makeover Mexican Roll-Ups. The cook from Hahira, Georgia uses fat-free cream cheese and reduced-fat sour cream; this cuts nearly 70% of the fat and a whopping 75% of the cholesterol.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:50 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 50 servings

Ingredients

  • 1 package (8 ounces) fat-free cream cheese
  • 1 cup (8 ounces) fat-free sour cream
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 can (4 ounces) chopped green chilies, drained
  • 4 green onions, chopped
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 1 teaspoon garlic powder
  • 5 flour tortillas (10 inches), room temperature
  • Salsa, optional

Nutritional Facts

1 piece (calculated without salsa) equals 40 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 103 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1/2 starch.

Directions

  1. In a small bowl, combine the first seven ingredients. Spread over tortillas. Roll up tightly and wrap in plastic wrap. Refrigerate for 1 hour or until firm.
  2. Unwrap and cut into scant 1-in. slices. Serve with salsa if desired. Yield: about 4 dozen.
Originally published as Makeover Mexican Roll-Ups in Light & Tasty August/September 2007, p8

Nutritional Facts

1 piece (calculated without salsa) equals 40 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 103 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1/2 starch.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Makeover Mexican Roll-Ups

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 26, 2015

"I found this recipe in the 2010 Summer Appetizers booklet, under the name of Mexican Pinwheels. I have made this several times, and always, without fail, the platter is empty before half the guests arrive. So now I make a double batch. Made it again this past weekend, and realized I did not have the ripe olives so I used the pimento stuffed green olives and THAT added even more flavor. This field editor rates this recipe a 5 Star Hit."

MY REVIEW
Reviewed Jan. 4, 2012

"Great for a packed lunch for school or work."

MY REVIEW
Reviewed Feb. 11, 2010

"have and love it. More healthy recipes are so important to our health"

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