Thursday, November 11, 2010

California Roll-Ups

These cute little pinwheel sandwiches are a great accompaniment to soup and salad. During my Summerhill Weekend Sewing Retreats, we serve these California Roll-Ups for lunch, along with Cheddar Wild Rice Chowder and Broccoli-Mandarin Salad. I'll pass those recipes along to you soon, also. They're both winners!

This recipe is really quick and easy, and the combination of flavors is wonderful. The roll-ups are as delicious as they are pretty!

California Roll-Ups

Spinach tortillas and/or tomato basil tortillas, large size
Ranch dressing
Smoked turkey slices
Shredded cheddar cheese
Bacon, cooked and crumbled
Lettuce, shredded or small pieces, like spring mix
Scallions, sliced
Avocado, sliced
Ranch dressing

Spread a thin layer of ranch dressing on each tortilla.
Layer on turkey, cheese, bacon, lettuce, scallions, and avocado.
Roll up tight.
For best results, wrap the rolls tightly in plastic wrap and refrigerate for a few hours before slicing into 1” slices.

Recipe Notes:
- A nice variation is to spread a layer of soft vegetable cream cheese on the tortillas first, then layer the other ingredients, with ranch dressing drizzled over at the end.
- It's not absolutely necessary to make these ahead of time and refrigerate, but it makes the slicing much easier.


  1. These look delicious!! Thanks for sharing your wonderful recipes. I am making your chicken salad for our Wcaa meeting in Dec. Thanks again!

  2. these look great, I may try them for an appetizer for the holidays, thanks.


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