Sun-Dried Tomato Basil Roll-Ups
Creamy, tangy, and herby tortilla roll-ups filled with sun-dried tomatoes, spinach, and parmesan—perfect for a fast and fresh appetizer.
Equipment
- 1 Mixing bowl Medium
Ingredients
Main ingredients
- 8 oz Cream cheese softened
- ½ cup Oil-packed sun-dried tomatoes drained and patted dry
- ⅓ cup Frozen spinach thawed and squeezed dry
- 2 cloves Garlic minced
- ¼ cup Shredded parmesan cheese
- Salt and pepper to taste
- 20 Basil leaves fresh
- 2 Large flour tortillas
- Plastic wrap for wrapping roll-ups
Instructions
Instructions
- Start by mixing that softened cream cheese with sun-dried tomatoes, spinach, garlic, and parmesan in a medium bowl. You wanna mix it till it’s all blended up good.
- Don’t forget to season with salt and pepper. Taste it quick cause you gotta get that balance just right.
- Lay out your flour tortillas flat on a clean surface so you can spread that creamy mix evenly over each one. You want every bite to have some of that good stuff.
- Next, place the basil leaves evenly over the cream cheese spread. You’ll start smelling that fresh basil and you’ll know you’re close.
- Roll those tortillas up tight and neat. Wrap each roll-up in plastic wrap real good and pop them in the fridge to chill for at least 30 minutes. Chillin’ helps it all firm up, making slicing easier.
- After the wait, slice your roll-ups into about 1-inch pieces. You’ll see that pretty swirl of cream cheese, sun-dried tomato, and basil that’s gonna make your mouth water.
- Serve ‘em up and watch how fast they disappear. Your friends won’t believe these are pressure cooker friendly snacks.
Notes
The roll-ups are also delicious when paired with a dip such as homemade ranch dressing. Chill thoroughly before slicing for best results.