Ingredients: Spinach Tortilla - 3-4 large size, Southwestern veggie blend - (Black beans and chopped - red pepper, green bell pepper, corn, Anaheim peppers) - you can use your own veggies in case you don't have this blend - 2 cups, green lettuce leaves chopped - 1/2 cup, Cream cheese - 1 16 oz tub, Ranch dressing - 1/2 cup, Sriracha sauce - 1 tsp, Chives fresh or dried- 2-3 tsp, Garlic powder - 1 tsp, black pepper - 1/2 tsp, taco seasoning - 2 tsp, salt as needed. Plastic wrap - to wrap the tortillas.
Method: Cook the southwestern blend as per instructions on the packet. If using your own beans and veggies, cook till everything is soft but not mushy. Bring cream cheese to room temperature. Blend with ranch dressing with a whisk or hand mixer. The mixture should not be too runny. It should only be soft (pliable). Add Sriracha sauce, chives, black pepper, garlic powder, taco seasoning and salt (if needed) and whisk. Add the southwestern veggie blend and chopped lettuce to that mixture and blend everything together. Apply that mixture to the tortillas. Roll them up and wrap them in plastic wrap. Chill overnight (or for 3-4 hrs of short on time). In the morning, cut them up in desired size pieces and serve cold.
This recipe is really versatile and could be made with any other type of tortilla. It is great for picnics or other potlucks too.
Happy St. Patrick's Day to all my readers. May your lives be touched by a little Irish luck :)
Till my next post, take care everyone.