Taco Tortilla Roll Ups

 Ingredients

• 6 burrito sized flour tortillas
• 8 oz cream cheese, softened
• 4 oz sour cream
• 2 Tablespoons taco seasoning 
• 1/3 cup taco sauce
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups cooked and shredded chicken 
• 1/3 cup cilantro, finely chopped 

In a large bowl, combine cream cheese and sour cream. Add taco seasoning and taco sauce. Mix until combined. Stir in cheddar cheese, shredded chicken, and cilantro. 

Spread 1/6 filling over tortilla using spatula. Roll tight. Cover with plastic wrap. Repeat the same procedure until all the ingredients are used. Keep refrigerated for a few hours. 

Cut into 1/2 inch thick wheels before serving, using serrated knife. 

Notes: You may keep tortilla rolls in the fridge over night then cut into pinwheels the next day. Can be kept in fridge for 3/4 days. This recipe is for about 60 rolls. Serve cold. 

Enjoy!