Shelly's Recipe

TACO PINWHEELS

Category: Roll Ups / Pinwheels

1 (8-oz) pkg cream cheese, softened
1 tbsp taco seasoning mix (or to taste)
1/2 tsp garlic powder
1 (16-oz) can refried beans
8 (10-inch) flour tortillas (make certain the tortillas are at room temperature for easy rolling)
3 cups shredded head lettuce
2 large Roma tomatoes, finely chopped
2 (4-oz) cans chopped green chilies
1 cup finely chopped black or green olives (or can use half each)

In a medium bowl combine the soft cream cheese with taco seasoning and garlic powder until well blended. Stir in the refried beans until thoroughly combined. Spread about 3-4 tbsp over each tortilla.

Layer the shredded lettuce, tomatoes, chilies and olives down the center of each tortilla. Roll up as tightly as possible to about 2-inches in diameter. Wrap each rolled tortilla in plastic wrap and refrigerate for at least 2 hours.

Slice each rolled tortilla into about 1-inch slices (at this point you may place on a platter cover with plastic wrap then refrigerate until ready to serve).