Easy Roll-Up Snacks (Print Version)
# Ingredients:
01 -
1 teaspoon Dijon mustard.
02 -
1/4 cup dried cranberries, chopped into smaller bits.
03 -
8 ounces of soft cream cheese at room temperature.
04 -
2 tablespoons scallions, minced.
05 -
1/4 cup Granny Smith apple, diced small.
06 -
Pinch of salt and black pepper.
07 -
3 tablespoons roughly chopped pecans.
08 -
9 slices of flour tortillas, each 9 inches.
09 -
Romaine lettuce leaves with the thick ribs removed.
10 -
12 ounces of deli rotisserie chicken slices (about 16).
11 -
9 slices of Monterey Jack cheese.
# Instructions:
01 -
Grab a medium-sized bowl and toss in the cream cheese, cranberries, apple, pecans, scallions, mustard, and a sprinkle of salt and pepper. Mix until it's all blended together.
02 -
Take a tortilla and evenly spread about 1/3 of the mix over the top.
03 -
Lay down 3 slices of cheese side-by-side in the middle of the tortilla.
04 -
Layer the deli chicken slices on top of the cheese, covering the tortilla's surface.
05 -
Finish by adding romaine leaves over the chicken layer.
06 -
Roll up the tortilla tightly starting from one short side. Pop them into the fridge for an hour to firm up. If storing longer, wrap tightly in plastic before chilling.
07 -
Right before serving, use a serrated knife to slice them into 1-inch pieces. Arrange them on a platter however you like—stacked up or in a circle.
# Notes:
01 -
You can prep this up to 1 day in advance.
02 -
Cut the pieces just before serving.
03 -
Leftovers stay good for 2 days in the fridge.