Mexican Tortilla Roll Ups

Although I'm gluten free, I don't expect my family and friends to always eat gluten free around me. I know that not all gluten free options are as good as the "original" (like pizza, bread and pasta) so I try to be considerate when serving a gluten free option to my guests. For example, it's easy to make a gluten free pasta sauce and prepare a regular pasta and a gluten free pasta and serve separately. A lot of classic football game foods are typically not gluten free. So last Saturday when watching the football game with friends, I decided to make Mexican tortilla roll ups 2 ways - a portion with flour tortillas and a smaller portion with gluten free tortillas. Everyone was happy with their roll up of choice and I still got to experience a favorite snack of mine!

Mexican Tortilla Roll Ups

Ingredients

- 1 8 oz block of cream cheese, softened

- 1 cup of plain Greek yogurt

- 3/4 cup of shredded Mexican cheese

- 1 can of diced green chilies

- 6 green onions diced (green parts only)

- 6 large tortillas (gluten free, flour, or both)

- Salsa, for dipping

Instructions

1. Add cream cheese, yogurt, cheese, chilies and onions in a large bowl and mix until combined.

2. Using a rubber spatula, spread filling evenly to cover the surface of the tortilla. (If using both gluten free and flour tortillas, prepare the gluten free roll ups first to avoid cross contamination).

3. Roll up the tortillas and place seam side down on plate or in a Ziploc bag. (If using both gluten free and flour tortilla, store roll ups separately).

4. Refrigerate ~2 hours.

5. Slice roll ups horizontally, 1 inch in thickness. (If using gluten free tortillas, I cut them smaller in thickness).

6. Arrange on platter with a bowl of salsa for dipping. (If using both gluten free and flour tortillas, arrange roll ups on separate platters and use separate salsa bowls for dipping).