Svetlana’s Recipes

Ingredients:

Felafel:
-1 (15-ounce) can chickpeas, drained and rinsed
-1/4 cup minced onion
-2 cloves garlic, minced
-2 teaspoons ground cumin
-1/2 teaspoon ground coriander
-1/2 teaspoon salt
-1/4 cup cilantro leaves
-1/4 cup parsley leaves
-2 tablespoons olive oil

Tahini Sauce:
-1/2 cup pure tahini paste
-3 tablespoons lemon juice
-4 tablespoons water

Salad:
-1 cup chopped romaine lettuce
-2 (4-ounce) tomatoes, seeded and chopped (about 1 cup)
-1/2 medium cucumber, seeded, peeled and chopped (about 1 cup)

-4 whole-wheat pita pocket breads, sliced open

1. Preheat oven to 425 degrees F.
2. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor.
3. Process for 10 seconds.
4. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated.
5. Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil.
6. Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.
7. Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency.
8. Toss together lettuce, tomatoes and cucumbers in a bowl.
9. Warm pita breads for 2 minutes in oven.
10. Fill each pita with 3/4 cup salad, 4 felafel balls and 1/4 cup tahini sauce.

Ingredients:

Aioli:
-1/2 cup lightly packed baby arugula
-1/2 cup lightly packed fresh flat-leaf parsley
-1 anchovy fillet
-2 teaspoons chopped fresh chives
-1 small garlic clove, coarsely chopped
-1 cup plain yogurt
-1 teaspoon white wine vinegar
-1 teaspoon lemon zest
-salt
-pepper

Sandwich:
-8 ounces roasted chicken breast, shredded
-4 (8-inch) whole-wheat tortillas
-1 1/3 cups baby arugula

1. For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. 2. Blend until the mixture is smooth.
3. Transfer the aioli to a medium bowl.
4. Season with salt and pepper.
5. For the Sandwich: Add the shredded chicken to the aioli and mix well.
6. Preheat a skillet over medium heat.
7. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side.
8. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border.
9. Sprinkle the arugula over the chicken mixture.
10. Carefully roll up the tortillas, jelly-roll fashion.
11. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter

Ingredients:

-2 (6-ounce) cans chunk light tuna in water, drained well
-1/4 cup finely diced red onion
-1/4 cup chopped fresh parsley leaves
-1/4 cup chopped Calamata olives
-3 tablespoons olive oil
-1/2 teaspoon lemon zest
-2 tablespoons freshly squeezed lemon juice
-Salt
-ground black pepper
-6 cups mixed greens
-4 whole-grain tortillas
-2 large tomatoes, sliced

1. In a medium bowl combine the tuna, onion, parsley, olives
2. In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper
3. Pour about 2/3 the dressing over the tuna mixture and toss to combine
4. In a separate bowl, pour the rest of the dressing over the greens and toss to combine
5. Place some tuna salad onto each piece of tortilla
6. Top with 1 1/2 cups of greens and a few tomato slices
7. Roll the wraps and serve

Ingredients:

-2 cans (4.5 oz. each) Swanson Premium Chunk Chicken Breast, drained
-1/4 cup chopped celery
-1 tablespoon finely chopped onions
-2 tablespoons nonfat mayonnaise
-2 tablespoons nonfat plain yogurt
-1/8 teaspoon pepper
-8 slices Whole Wheat Bread
-4 tomato slices
-4 lettuce leaves

1. Mix chicken, celery, onion, mayonnaise, yogurt and pepper
2. Divide chicken mixture among 4 bread slices
3. Top with tomato, lettuce and remaining bread slices. Serves 4.

Ingredients:

-1 package (8 ounces) imitation crabmeat, chopped
-1/2 cup mayonnaise
-1/4 cup chopped celery
-2 tablespoons shredded cheddar cheese
-1 tablespoon chopped onion
-1 teaspoon prepared mustard
-1/4 teaspoon fresh dill
-1/8 teaspoon salt
-1/8 teaspoon pepper
-4 lettuce leaves
-4 croissants, split

1. In a small bowl, combine crabmeat, mayonnaise, celery, cheese, onion, mustard, dill, salt and pepper
2. Serve on lettuce-lined croissants

Ingredients:

-1/4 cup mayonnaise
-2 tablespoons chopped fresh chives
-1 teaspoon fresh lemon juice
-1/8 teaspoon ground black pepper
-3/4 cup chopped tomato
-4 lobster tails; cooked and chopped
-4 whole wheat tortillas
-8 lettuce leaves

1. To prepare lemon mayonnaise, combine 1/4 cup mayonnaise, chives, 1 teaspoon lemon juice, and 1/8 teaspoon black pepper; stir well
2. Combine lemon mayonnaise, tomato, and lobster; stir well
3. Divide the lobster mixture evenly among tortillas
4. Top each serving with 2 lettuce leaves
5. Roll up jelly-roll fashion
6. Refrigerate for 20 minutes before serving

Ingredients:

-8 slices white bread
-2 cups shredded sharp cheddar cheese
-8 slices plum tomatoes
-1/4 cup thinly sliced fresh basil

1. Place 4 bread slices on a work surface; arrange 1/2 cup cheese on each slice
2. Top each slice with 2 tomato slices and 1 tablespoon basil
3. Top with remaining 4 bread slices
4. Heat a large nonstick skillet over medium heat
5. Coat pan with cooking spray
6. Add sandwiches to pan; cook 5 minutes
7. Turn sandwiches over; cover and cook for 2 minutes or until cheese melts

Ingredients:

-2 small avocados
-1 tablespoon lime juice
-Freshly ground pepper to taste
-2 tablespoons chopped fresh dill
-4 whole-wheat bread slices
-2 salmon fillets, cooked
-2 ripe tomatoes, thinly sliced

1. In a small bowl, mash the avocados, with the lime juice, pepper and dill
2. Toast the bread slices and spread with the avocado mixture
3. Top bottom half with a few slices of tomatoes, followed by the salmon fillet
4. Serve right away

Ingredients:

-2 (8-inches) whole wheat tortillas, warmed
-4 teaspoons honey mustard
-6 ounces thinly sliced turkey meat
-2 thin slices Muenster cheese
-1 cup fresh baby spinach
-1 medium carrot, shredded
-1/4 cup chopped English cucumber
-1/4 cup chopped roasted sweet red pepper

1. Spread tortillas with mustard
2. Layer each with turkey, cheese, spinach, carrot, cucumber and pepper
3. Roll up tightly and secure with toothpick

Ingredients:

-1 can (6 oz.) tuna in water, drained, flaked
-7 tablespoons Mayonnaise, divided
-1/4 cup chopped onion
-1/4 cup chopped green pepper
-1/2 teaspoon dried basil leaves
-1/2 teaspoon dried oregano leaves
-8 slices whole-grain bread
-4 Havarti Cheese Slices

1. Mix tuna, 3 tablespoons of the mayo, onion, green pepper and seasonings
2. Cover each of 4 bread slices with tuna mixture, 1 Havarti slice and second bread slice
3. Spread outsides of each sandwich with 1 tablespoon mayonnaise
4. Cook in skillet on medium heat until lightly browned on both sides
5. Enjoy immediately

Ingredients:

-4 skinless, boneless chicken breast halves
-4 teaspoons olive oil
-1/4 teaspoon salt
-1/4 teaspoon pepper
-1/2 seedless cucumber, halved lengthwise and sliced
-3 teaspoons chopped fresh cilantro
-4 (8-inch) whole-wheat tortillas
-4 tablespoons Thai-style peanut sauce

1. Heat a grill pan over high heat
2. Rub chicken breasts with oil, and sprinkle with salt and pepper
3. Add chicken to the pan, and reduce heat to medium
4. Cook 6 minutes on each side
5. Remove from pan, let sit for 5 minutes, and slice diagonally into pieces
6. Combine the cucumber slices and chopped cilantro in a bowl
7. Assemble the wraps just before you are ready to serve
8. Heat a nonstick skillet over medium heat, and heat tortillas 15-20 seconds on each side
9. Spread 1 tablespoon sauce on each tortilla
10. Top each with chicken slices and 1/4 of the cucumber mixture
11. Fold in sides of tortillas, and serve immediately

Ingredients:

-1 cup shredded romaine lettuce
-1 tomato, finely chopped
-½ cup finely diced cucumber
-8 thin slices red onion
-1 oz (30g) crumbled feta cheese
-4 pitted black olives, sliced
-4 pitted green olives, sliced
-½ tablespoon extra virgin olive oil
-½ tablespoon lemon juice
-2 whole grain pita breads, cut in half and opened into pockets

1. Mix together all the ingredients in a bowl until well combined
2. Fill each pita half with equal amounts of the filling
3. Serve right away

Ingredients:

-1 (6 ounce) can tuna, drained
-1/2 small onion, minced
-ground black pepper to taste
-12 slices pickled jalapeno
-2 English muffins, split
-4 slices Cheddar cheese

1. Preheat oven to 350 degrees F
2. In a small bowl, combine tuna, minced onion, and black pepper
3. Divide mixture onto 4 halves of English Muffins
4. Arrange 3 slices jalapenos on each muffin half
5. Top each with a slice of Cheddar cheese
6. Place on baking sheet
7. Bake in oven for 10 minutes, or until cheese begins to bubble

Ingredients:

-2 large pieces leaf lettuce
-6 slices Smoked Turkey Breast
-1/4 cup Shredded Cheddar Cheese
-1/4 cup chopped tomato
-1 tablespoon finely chopped red onion
-2 teaspoons Caesar Dressing

1. Top each lettuce leaves evenly with turkey, cheese, tomato and onion
2. Drizzle each with 1 teaspoon dressing
3. Fold in sides of lettuce and roll up
4. Serve immediately

Ingredients:

-2 pieces leaf lettuce
-6 slices Smoked Ham
-1/4 cup chopped cucumber
-1/4 cup chopped tomato
-2 teaspoons Ranch Dressing

1. Top lettuce leaves evenly with ham, cucumber and tomato
2. Drizzle with dressing
3. Roll up burrito style
4. Wrap tightly in plastic wrap and refrigerate until ready to serve

Ingredients:

-1 tablespoon Mayonnaise
-1 teaspoon light teriyaki sauce
-1 lettuce leaf, torn
-2 tablespoons shredded carrots
-1 flour tortilla
-6 slices Shaved Smoked Turkey Breast

1. Mix mayo and teriyaki sauce in medium bowl
2. Add lettuce and carrots; toss to coat; set aside
3. Top tortilla with turkey and lettuce mixture; roll up
4. Wrap tightly in plastic wrap and refrigerate until ready to serve

Ingredients:

-1 whole wheat tortilla
-1 tablespoon Light Dressing
-1/4 teaspoon dill weed
-1 Kraft American Singles (cheese)
-2 thin tomato slices
-3 thin cucumber slices
-6 slices Smoked Turkey Breast

1. Spread tortilla evenly with dressing; sprinkle with dill weed
2. Top with remaining ingredients and roll up

Ingredients:

-4 whole wheat tortillas
-4 red leaf lettuce leaves
-2 cans (6 oz. each) tuna, drained, flaked
-1/3 cup finely chopped celery (about 1 stalk)
-1/3 cup chopped water chestnuts
-1/3 cup Planters Chopped Pecans
-1/4 cup Mayonnaise

1. Top each tortilla with lettuce leaf
2. Mix tuna, celery, water chestnuts, pecans and mayo; spoon evenly onto tortillas
3. Roll up tightly
4. Refrigerate for few minutes before serving

Ingredients:

-2 (6-ounce) cans solid white tuna, drained
-1/2 cup breadcrumbs
-2 large eggs, lightly beaten
-1/2 cup finely chopped onion
-1/2 cup finely chopped celery
-1 tablespoon fresh lemon juice
-1 1/2 teaspoons prepared horseradish
-1 clove garlic, minced
-1/4 teaspoon pepper
-1 tablespoon olive oil

1. Preheat the oven to 350 degrees F
2. In a large bowl, combine the tuna, bread crumbs, and egg, and stir lightly
3. Add the onion, celery, lemon juice, horseradish, garlic, and pepper, and mix again
4. Form the mixture into 4 patties
5. Heat the oil in a nonstick skillet over medium heat and cook the patties, covered, until golden brown
6. Carefully flip the patties and cook the other side for 5 minutes
7. Finish baking in the oven until golden brown

Ingredients:

-6 slices buttermilk or sourdough sandwich bread
-1 tablespoon olive oil
-15 fresh basil leaves, rinsed
-2 firm-ripe tomatoes, sliced 1/4 inch thick
-4 ounces fresh mozzarella cheese, sliced 1/4 inch thick
-Salt and pepper

1. Brush one side of each bread slice with olive oil
2. Place 3 slices, oil side down, on a baking sheet and layer evenly with basil leaves, tomato slices, and mozzarella slices
3. Sprinkle lightly with salt and pepper and top with remaining bread slices, oil side up
4. Broil sandwiches 6 inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes total
5. Serve immediately

Ingredients:

-1 pound small red-skinned potatoes, cut into 1/2-inch pieces
-1 small red onion, thinly sliced
-1 tablespoon olive oil
-1/4 teaspoon salt
-1/8 teaspoon black pepper
-8 slices sourdough sandwich bread
-8 teaspoons honey Dijon mustard
-1/2 pound sliced smoked turkey
-1/3 pound sliced Muenster cheese
-12 leaves or arugula or basil
-3 eggs
-1 tablespoon milk
-1/8 teaspoon cayenne pepper
-1/8 teaspoon ground nutmeg
-2 tablespoons butter

1. Heat oven to 450 degrees F
2. Place potatoes and onions on a baking sheet and toss with the olive oil
3. Season with the salt and pepper
4. Bake for 20 minutes or until tender, stirring halfway through cooking time
5. Meanwhile, place 4 slices of bread on a work surface and spread each with 2 teaspoons of the mustard
6. Equally divide the turkey and cheese over each bread slice
7. Top each with 3 pieces of arugula and the remaining bread slices
8. In a shallow dish, beat eggs, milks, cayenne and nutmeg
9. Heat a large nonstick skillet over medium-high heat
10. Add 1 tablespoon of butter; when foamy, dip 2 of the sandwiches in the egg mixture and add to the skillet
11. Cook for about 3 to 4 minutes per side or until nicely browned
12. Remove sandwiches from skillet and keep warm
13. Reduce heat to medium and repeat with remaining butter and sandwiches
14. Serve the sandwiches immediately with the roasted potatoes on the side

Ingredients:

-3 skinless, boneless chicken breast halves - cut into 1/2 inch strips
-2 tablespoons ketchup
-2 tablespoons olive oil
-1 1/2 teaspoons white wine vinegar
-1 teaspoon dried oregano
-1 teaspoon mustard powder
-1 1/2 teaspoons curry powder, or to taste
-4 pita breads, cut in half
-2 cups mixed salad greens
-1 cup plain yogurt

1. Place the chicken strips in a broiling pan
2. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder, and pour over the chicken
3. Allow the chicken to marinate while you preheat the oven’s broiler
4. Broil uncovered for 15 minutes with the meat about 6 inches from the heat
5. Just until the chicken is cooked through, but not browned
6. Place hot chicken into pita pockets and spoon some of the juices from the pan over it
7. Top with salad greens and plain yogurt

Ingredients:

-1 1/4 cup Mayo Light Mayonnaise
-1/4 teaspoon dried oregano leaves
-1/4 teaspoon garlic powder
-4 Flour Tortillas
-4 slices White Turkey
-1/2 small cucumber, cut into thin strips
-1/2 small red pepper, cut into thin strips

1. Mix mayo and seasonings, and spread evenly onto tortillas
2. Top with turkey, cucumber and red pepper, and roll up
3. Serve immediately or wrap tightly in plastic wrap and refrigerate until ready to serve

Ingredients:

-1/2 cup chopped avocado
-1/2 cup chopped tomato
-2 tablespoons chopped fresh basil
-1 teaspoon fresh lime juice
-salt
-pepper
-1/4 pound thinly sliced smoked turkey
-1 cup chopped arugula
-two (10-inch) flour tortillas
-your favorite salsa

1. Combine avocado, tomato, basil and lime juice in a small bowl
2. Season with salt and pepper to taste
3. Divide the avocado mixture evenly among the tortillas and spread over each tortilla
4. Divide the turkey and arugula among the tortillas, and wrap it up
5. Divide into bite sizes and serve with salsa

Ingredients:

-1/2 cup cream cheese, softened
-2 tablespoons capers, drained and chopped
-1 tablespoon horseradish
-pepper
-2 (10-inch) flour tortillas
-1 cup (about 6 ounces) smoked salmon, cut into thin strips
-2/3 cup chopped cucumber
-1/2 cup chopped fresh dill
-2 teaspoons olive oil

1. Combine the cream cheese, capers, horseradish, and 1/8 teaspoon pepper in a small bowl
2. Divide among the tortillas and spread evenly over each tortilla
3. Mix together salmon, cucumber, dill and olive oil in a medium bowl
4. Divide the salmon mixture among the tortillas and make a wrap
5. Cut into bite size pieces and enjoy

Ingredients:

-1 (8-ounce) container chopped lobster meat
-1 cup finely chopped tomatoes
-1 avocado, peeled and diced
-1/2 cup cilantro, finely chopped
-1/2 cup your favorite dressing
-salt
-ground black pepper
-1/2 lemon, juiced
-whole chives
-4 (12-inch) low-carb flour tortillas
-Iceberg lettuce, chopped

1. In a medium bowl, combine lobster, tomatoes, avocado, cilantro and dressing.
2. Mix together, adding salt, pepper, and lemon juice and set aside
3. Slice tortillas into 1/4’s with knife
4. Roll each tortilla quarter into a cone shape
5. Secure by tying chive like a string around each cone
6. Scoop lobster mixture generously into cone, filling up to top
7. Top with freshly chopped lettuce and serve immediately

Ingredients:

-1 lb. large prawns, peeled and deveined
-2 tablespoons olive oil
-2 tablespoons fresh lemon juice
-1 teaspoon oregano
-2 cloves garlic, minced
-1 small ripe tomato, cut into 6 wedges
-3 wheat pita bread rounds, halved
-6 tablespoons hummus
-1 cup shredded romaine lettuce

1. Combine prawns, oil, lemon juice, oregano and garlic in a small bowl and let it marinate for 15 minutes
2. Place in a grill basket with tomato wedges and cook over medium-high heat for about 10 minutes, stirring and turning frequently
3. Open pita halves and spread about 1 tablespoon hummus inside each, and add lettuce and shrimp
4. Top each with a grilled tomato wedges

Ingredients:

-olive oil to brush
-16 large scallops
-4 large slices homemade bread
-butter to spread
-2 Boston Lettuces, separated into leaves
-lemon juice, freshly squeezed
-olive oil to drizzle
-salt
-black pepper

1. Heat a grill pan and brush with a little olive oil
2. Place the scallops on the grill pan and cook for 2 minutes, then turn and cook for another 1 to 1 1/2 minutes
3. Meanwhile, toast the bread on both side until golden brown
4. Butter very lightly, while still warm
5. Put a slice on each plate
6. Pile the lettuce onto the toasted bread and tuck the scallops between the leaves
7. Squeeze a little lemon juice over the scallops and drizzle with some olive oil
8. Season well with salt and pepper and serve immediately

Ingredients:

-2 cups fresh shiitake mushrooms
-1 1/2 cups thin-cut chicken breasts
-2 tablespoons oil
-salt
-black pepper
-2 garlic cloves, chopped
-1 orange
-1/2 red bell pepper, diced
-1 can (8 ounces) sliced water chestnuts, drained and chopped
-3 scallions, chopped
-3 tablespoons hoisin sauce (Chinese barbecue sauce)
-1/2 head iceberg lettuce, core removed, quartered
-1 head of Boston lettuce, leaves separated

1. Remove the tough stems from mushroooms and slice the mushrooms
2. Chop the chicken into small pieces
3. Preheat a large skillet to high
4. Add the oil to the pan
5. Add the chicken to the pan and seat the meat by stir-frying for 2 minutes
6. Add the mushrooms and cook for another 2 minutes
7. Season with salt and pepper, then add the garlic and cook for 1 more minute
8. Grate the orange zest into the pan, add the bell pepper bits, water chestnuts, and scallions
9. Cook for another 2 minutes, continuing to stir-fry the mixture
10. Add the hoisin sauce and toss to coat the mixture evenly
11. Transfer the hot chopped barbecued chicken to a serving platter and pile the quartered wedges of iceberg lettuce alongside
12. To serve, pile spoonfuls into the lettuce leaves and squeeze an orange wedge over
13. Fold up the wrap and enjoy

Ingredients:

-1/2 lb thickly sliced deli turkey (about 6 to 8 slices)
-3 tablespoons mayonnaise
-1/4 cup sliced almonds
-1 cup fresh arugula leaves, stemmed, washed, and dried (about 12 big leaves)
-salt and ground black pepper

1. Spread each turkey slice with mayonnaise and sprinkle with sliced almonds
2. Lay several arugula leaves over turkey, sprinkle salt and pepper to taste, and roll turkey over filing to form a bulky cylinder
3. Set rolls on a serving plate if you are serving right away
4. To take them with you, pack rolls in a sandwich bag

*Other fresh savory greens, such as watercress, can be used in place of the arugula

Ingredients:

-1 package (8-ounce) imitation lobster nuggets
-1 avocado, peeled, pitted, and diced
-1 cup diced, seeded tomato
-1/4 cup pepita-cilantro Caesar dressing
-4 cups salad mix
-2 jalapeno-cilantro tortillas

1. In a medium bowl, combine lobster, avocado, tomato, and dressing
2. Pile equal amounts of salad mix on tortillas, spreading to within 1 inch of edges
3. Top with lobster mixture
4. Roll tortillas up tightly and wrap in plastic wrap
5. Chill at least 1 hour
6. Remove plastic wrap and slice into 1-inch rounds

Ingredients:

-2 tablespoons light cream cheese with chives and onion
-4 (6-inch) pitas
-4 (1-ounce) slices deli turkey
-1 small red bell pepper, thinly sliced

1. Spread 2 tablespoons cream cheese over each pita
2. Top each with 1 turkey slice and pepper strips
3. Roll up, and secure with wooden picks

*If the pitas are difficult to roll, cover them with paper towels, and microwave at HIGH 20 seconds

Ingredients:

-1 large head of romaine lettuce
-3 large tomatoes, finely chopped
-1 avocado, peeled, pitted, and finely chopped
-1 handful alfalfa sprouts
-2 tablespoons fresh cilantro, finely chopped
-basil, oregano or mint, finely chopped
-onion and/or garlic, finely chopped (optional)

1. Separate the leaves of the romaine lettuce and place on a plate
2. In a bowl, mix together the tomatoes, avocado, alfalfa, cilantro, basil, oregano or mint, onion and garlic (if using) to make the filling
3. Spoon a generous amount of the filling at one end of each lettuce leaf
4. Roll the sides of the leaf over, fold it in half
5. Continue until you have used all the filling and then eat like a sandwich

Ingredients:

-4 leaves romaine lettuce
-4 (8-inch) flour tortillas
-2 1/2 cups cooked diced chicken breasts
-1/2 cup diced tomato (about 1 medium)
-8 thin slices red onion
-1 avocado, sliced
-1 teaspoon freshly squeezed lemon juice
-1 clove garlic, minced
1/4 cup lower-fat mayonnaise

1. Lay a lettuce leaf on each tortilla
2. In the center of each lettuce leaf, place equal portions of chicken, tomato and onion
3. Brush avocado slices with lemon juice
4. Layer on top of the onion
5. In a small bowl, stir together garlic and mayonnaise
6. Drizzle over chicken and vegetables
7. Tucking in one end of the tortillas, roll each one up as tightly as possible and serve

Ingredients:

-10 pack flour tortillas
-2 tablespoons salsa, any kind
-1 small can of chicken
-2 cups shredded cheddar cheese
-6 ounces sour cream

1. Mix all ingredients except tortillas together.
**You may need to add a little more salsa or a little more sour cream to your tasting.
2. Spread mixture over a tortilla and roll it up cut into bite size pieces.