Prep Time:15 Minutes
Servings:60

12 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 head lettuce
1 (6 ounce) package sliced deli-style turkey
2 cups shredded carrots
2 cups minced tomato

Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.

Ham Pinwheels

Prep Time: 10 Minutes
Ready In: 2 Hours 15 Minutes

1 (8 ounce) whipped cream cheese
10 (10 inch) flour tortillas
1/2 cup green onions, chopped
1/4 cup black olives, chopped (optional)
3/4 cup chopped ham slices

Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.

El Paso Veggie Wheels

Preparation time: 20 min
Chilling time: 8 hrs
Yield: 5 dozen appetizers

8 oz (2 cups) Cheddar Cheese, shredded
1/4 cup sliced green or ripe olives
1 cup Sour Cream
1 (4-ounce) can chopped mild green chiles
1 (3-ounce) package cream cheese, softened
Garlic powder, if desired
Hot pepper sauce, if desired
10 (7 to 8-inch) flour tortillas

Combine all ingredients except tortillas in large bowl.
Spread 1/4 cup cheese mixture onto 1 tortilla. Roll up jelly-roll style; wrap in plastic food wrap. Repeat with remaining cheese mixture and tortillas. Refrigerate at least 8 hours or overnight.
Slice off ends of tortillas; discard. Slice each tortilla roll into 6 pieces.

Black Bean Pinwheels

Prep Time: 15 Minutes
Ready In: 45 Minutes
Servings: 10

4 oz (1/2 8 oz pkg) Cream Cheese, softened
1/2 cup Shredded Monterey Jack Cheese
1/4 cup Sour Cream
1/4 teaspoon onion salt
1 cup canned black beans, rinsed, drained
3 flour tortillas (10 inch)
1 (16 ounce) jar Thick 'N Chunky Salsa

Mix cheeses, sour cream and onion salt with electric mixer on medium speed until well blended.
Place beans in food processor container fitted with steel blade or blender container; cover. Process until smooth. Spread thin layer of beans on each tortilla; spread cheese mixture over beans.
Roll tortillas up tightly. Refrigerate 30 minutes. Cut into 1/2-inch slices. Serve with salsa.

Bacon and Green Chile Wheels

Prep Time: 20 min
Makes: 48 snacks

8 slices bacon
1 (9-oz.) container (1 cup) bean dip
4 oz. cream cheese, softened
6 (8-inch) flour tortillas
1/4 cup finely chopped red bell pepper
1 (4.5-oz.) can Chopped Green Chiles

Cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
In medium bowl, combine bean dip and cream cheese; mix well. Spread each tortilla with bean dip mixture. Sprinkle each with bell pepper, green chiles and bacon. Roll up each tortilla. Wrap each in plastic wrap. Refrigerate at least 2 hours or until ready to serve.
To serve, cut each roll into 8 pieces. If desired, secure each piece with toothpick.

Smoked Salmon Wheels

Prep Time:10 min
Finish:2 hr 10 min
Makes:24 appetizers

1 package (8 ounces) cream cheese, softened
1 teaspoon dried dill weed
4 flour tortillas (8 to 10 inches in diameter)
1 package (4 1/2 ounces) smoked salmon, skinned and finely chopped
16 spinach leaves
16 strips (about 5x1/4 inch) red bell pepper

Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut into 1-inch pieces. Place cut side up on serving platter.
Do-Ahead Tip : Making the pinwheels up to 2 days ahead, then covering tightly and refrigerating them, allows you time to fuss with other last-minute party details.

Horseradish Roast Beef Wheels

Servings: 30 appetizers

1 (8-ounce) package cream cheese
2 tablespoons prepared horseradish
1 tablespoon Dijon-style mustard
5 (8-inch) flour tortillas
30 fresh spinach leaves, stems removed
10 thin slices (5-ounces) deli roast beef
4 ounces (1 cup) Cheddar Cheese, shredded

Beat cream cheese, horseradish and mustard in small bowl until smooth. Spread about 3 tablespoons cream cheese mixture evenly on each tortilla.
Arrange 5 or 6 spinach leaves over cream cheese. Place 2 slices roast beef over spinach; sprinkle with about 3 tablespoons cheese. Roll each tortilla up tightly; wrap with plastic food wrap. Refrigerate at least 4 hours or overnight.
To serve, cut each tortilla into 1-inch slices.

Taco Pinwheels

6 large flour tortillas
8 ounces cream cheese, at room temp
1 cup sour cream
4 ounces chopped black olives
1 (4 ounce) can chopped green chilies
1/2 cup chopped green onions
1 cup grated sharp cheddar cheese
1 teaspoon garlic powder
1-2 tablespoon taco seasoning mix
1 1/2 cups refried beans
chopped tomatoes (optional)

In a large bowl combine the cream cheese, sour cream, olives, chilis, onions, cheese, garlic and taco seasoning mix. Mix well.
Lay our your 6 flour tortillas on a clean surface and evenly divide the cream cheese mixture.
Spread evenly over the surface of each tortilla.
Add equal amounts of refried beans on top of each tortilla and spread evenly.
If using shredded lettuce and tomatoes add now.
Roll and place on a plate seam side down.
Cover with plastic wrap and chill for at least 1 hour.
Remove from fridge and slice into 1 inch rounds.