Avocado and cream cheese tortilla rounds
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
Fat free sour cream
2 medium, thinly sliced
5 medium, ripe, sliced and coarsely chopped (about 2 tablespoons)
Fat free flour tortilla(s)
Fat free salsa
1 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.