Avocado and Cream Cheese Tortilla Rounds

2
Total Time
9 min
Prep
9 min
Cook
0 min
Serves
16
Difficulty
Easy
We can see why—the filling is well flavored with avocado adding a rich creaminess as well as a lovely light green hue.

Ingredients

avocado

1 item(s), medium, ripe, peeled, pitted, and chopped

fat-free cream cheese

8 Tbsp, at room temperature

canned water chestnut(s)

¼ cup(s), drained and coarsely chopped

fat-free ranch salad dressing

1 Tbsp

fat free sour cream

3 Tbsp

uncooked scallion(s)

2 medium, thinly sliced

olive(s)

5 medium, ripe, sliced and coarsely chopped (about 2 tablespoons)

fat free flour tortilla(s)

8 medium

fat free salsa

1 cup(s), or picante sauce

Instructions

  1. Pulse the avocado, cream cheese, water chestnuts, dressing, sour cream, scallions, and olives in a food processor until smooth.
  2. Warm the tortillas according to package directions. Spread 1⁄4 cup of the avocado mixture onto each tortilla. Roll up then cut each tortilla crosswise into fourths, making a total of 32 pieces. To serve, arrange the pieces cut-side up on a plate. Serve with the picante sauce. Yields 2 pieces and 1 tablespoon sauce per serving.

Notes

Choose Haas avocados for an extra-creamy taste. You can identify them by their dark, rough-textured skin. To ripen hard avocados, place them in a fruit bowl on a counter or in a paper bag for two to three days.

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