Avocado and cream cheese tortilla rounds
1
Points®
Total time: 9 min • Prep: 9 min • Cook: 0 min • Serves: 16 • Difficulty: Easy
We can see why people fall in love with these fun tortilla rounds—the filling is well flavored with avocado, adding a rich creaminess as well as a lovely light green hue. It comes together in minutes thanks to pulsing the avocado, cream cheese, water chestnuts, ranch salad dressing, sour cream, scallions, and ripe olives in a food processor. Be sure to 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.
Ingredients
Avocado
1 item(s), ripe, peeled, pitted, and chopped
Fat free cream cheese
8 Tbsp, at room temperature
Canned water chestnuts
¼ cup(s), drained and coarsely chopped
Fat free ranch dressing
1 Tbsp
Fat free sour cream
3 Tbsp
Scallions
2 medium, thinly sliced
Olives
5 olive(s), medium, ripe, sliced and coarsely chopped (about 2 tablespoons)
Fat free flour tortilla
8 medium
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.
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