Avocado and Cream Cheese Tortilla Rounds
- Total Time
We can see why—the filling is well flavored with avocado adding a rich creaminess as well as a lovely light green hue.
avocado1 item(s), medium, ripe, peeled, pitted, and chopped
fat-free cream cheese8 Tbsp, at room temperature
canned water chestnut(s)¼ cup(s), drained and coarsely chopped
fat-free ranch salad dressing1 Tbsp
fat free sour cream3 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 salsa1 cup(s), or picante sauce
- Pulse the avocado, cream cheese, water chestnuts, dressing, sour cream, scallions, and olives in a food processor until smooth.
- 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.