Taco Tortilla Rolls

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/3 cup salsa
  • 1/2 can chopped ripe olives, drained and minced
  • 2 tablespoons taco seasoning
  • 2 tablespoon onion soup mix
  • 1 package jalapeño cheddar tortilla/wraps, room temperature

In a small bowl, beat cream cheese and sour cream until smooth; stir in the cheddar cheese, salsa, olives, taco seasoning and soup mix.

Spread over tortillas; roll up jelly-roll style. Wrap in plastic wrap; refrigerate for about 30 minutes. Just before serving, cut into 1 inch pieces.

(Gracias to Aunt Kristy for making these at Christmas. So good!)

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