pat's Recipe

Savory Cream Cheese Spread with Party Wraps

Category: appetizers served cold

1/2 of an 8-oz. pkg. cream cheese, softened
1 Tbsp. finely chopped green onion or snipped fresh chives
1/2 tsp. dried Italian seasoning, crushed
1/8 tsp. salt
Dash ground black pepper
Salami, Pastrami&Pepperoni Tortilla Wraps (see recipe) or Fig&Cranberry Wraps (see recipe)

Directions
1. For spread: In a medium mixing bowl, beat cream cheese, green onion, Italian seasoning, salt and black pepper with an electric mixer on medium speed until well combined and smooth. Cover and chill for 1 to 24 hours.

2. Let spread stand at room temperature for 10 minutes. Use spread to make Salami, Pastrami & Pepperoni Tortilla Wraps or Fig & Cranberry Wraps.

Makes 16 appetizer servings (2 slices each).

Salami, Pastrami & Pepperoni Tortilla Wraps: Spread 2 tablespoons of the Savory Cream Cheese Spread evenly over each of four 10-inch plain or flavored flour tortillas. Evenly divide and layer 8 ounces thinly sliced sopressata salami or prosciutto, 5 ounces thinly sliced pastrami, corned beef or cooked beef and one 3-1/2 ounce package sliced pepperoni atop one half of each tortilla. Carefully roll each tortilla tightly into a spiral, starting with the edge with the meat. (For make-ahead, wrap each in plastic wrap. Chill for 1 to 24 hours before serving.)
To serve, if made-ahead, let wraps stand at room temperature for 10 minutes; remove the plastic wrap. Trim ends off wraps; bias-slice each wrap crosswise into 8 slices. If necessary, secure with toothpicks. If you like, arrange on shredded lettuce.

Fig & Cranberry Wraps: Place a steel blade in food processor. Lightly coat steel blade with nonstick cooking spray. Add 1 cup dried figs. Cover and process with on/off turns until most of the figs are coarsely chopped. Add 1 cup dried cranberries or dried cherries. Cover and process with on/off turns until mixture is combined and chopped. Spread 2 tablespoons of the Savory Cream Cheese Spread evenly over each of four 10-inch plain or flavored flour tortillas. Spoon 1/2 cup of the fig mixture atop half of each tortilla. Carefully roll each tortilla tightly into a spiral, starting with the edge with the fig mixture. (For make-ahead, wrap each in plastic wrap. Chill for 1 to 4 hours before serving.)
To serve, if made-ahead, let wraps stand at room temperature for 10 minutes; remove the plastic wrap. Trim ends off wraps; bias-slice each wrap crosswise into 8 slices. If necessary, secure with toothpicks.