Tortilla Roll-Ups
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 252. Vision transcription from the scanned page; needs review.
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Ingredients
- four 6- to 7-inch flour tortillas
- half of an 8-ounce container (1/2 cup) sour cream dip or half of a 6-ounce container (1/3 cup) frozen avocado dip, thawed
- 2 tablespoons taco sauce or salsa
- 1/2 pound thinly sliced cooked beef, pork, or ham
- 4 slices cheddar, Swiss, or Monterey Jack cheese (about 3 ounces)
- 4 lettuce leaves
Instructions
- Cut into 1-inch pieces for bite-size appetizers.
- Spread one side of four 6- to 7-inch flour tortillas with half of an 8-ounce container (1/2 cup) sour cream dip or half of a 6-ounce container (1/3 cup) frozen avocado dip, thawed. Drizzle with 2 tablespoons taco sauce or salsa.
- Top with 1/2 pound thinly sliced cooked beef, pork, or ham; 4 slices cheddar, Swiss, or Monterey Jack cheese (about 3 ounces); and 4 lettuce leaves. Roll tortillas. Makes 4 servings.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "roll em up and eat em" by jeffreyw; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/7927684@N03/4424798675. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.