This was the second mini sandwich we did for our wine tour with our friends, and it was another good one. I would definitely make it again for a get together or even for a lunch. Yummy vegetarian option. We did half on wheat and half on plain tortillas, and you could mix and match with any flavor.
- 8-oz. cream cheese, softened
- 8-oz. sour cream
- 3 green onions, sliced
- 1 bunch asparagus, steamed and blanched
- ½ of a medium-sized red bell pepper, diced
- 2.25-oz. can sliced ripe olives, drained
- 6-oz. shredded sharp cheddar cheese
- tortillas, any flavor
Soften cream cheese and mix with mixer for a few seconds. Add other ingredients and season to taste with salt and pepper. Mix well.
Spread a layer of filling on tortillas to the very edge, and wrap each tortilla as tightly as possible. Seal the edges by smoothing the filling over them slightly.
Wrap each tortilla in plastic wrap and place in a zip lock bag and store overnight if possible, but at least four hours so ingredients set.
Once set, slice each tortilla into even small pieces.