Easy Salsa Roll Up Recipe from Kraft Foods

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Now that I’ve entered the second trimester of my pregnancy, my relationship with food has taken a drastic shift. For several weeks I could often think of only a few foods I could even imagine eating (usually salad, chicken or fruit) and now I can’t stop thinking of food in general. Almost everything sounds good to me so when I came upon my stash of Kraft Food & Family magazines this past weekend I was in heaven.

Flipping through the recipes, I wanted to make everything I saw but unfortunately it was still the afternoon and I already had plans for my dinner meal. And of course many of the ingredients I didn’t have on hand, until I spied a salsa roll up recipe in a tailgating insert from last year. After scanning the recipe I realized I could make it and by golly, nothing was going to stop me. Needless to say, my hubby thought I was awesome when I came in with these bad boys while he was playing the XBox360 while the boys napped.

These roll ups are so easy and yet taste so good, you can bet they are on my list of go to appetizers now. My husband and I polished them off in no time. (Hey, I had a very small lunch!) Just writing this post is making me crave them all over again!

4.3 from 3 reviews
Easy Salsa Roll Up Recipe
Recipe Type: Appetizer
Prep Time: 
Total Time: 
Serves: 10
  • 4 oz (1/2 of 8 oz pkg) Philadelphia cream cheese (or Neufchatel), softened
  • 3 tablespoons thick and chunky salsa
  • 4 flour tortillas (6 inch)
  • ½ cup Kraft Mexican Style Finely Shredded Four Cheese (or your favorite shredded cheese)
  • ¼ tsp chili powder (optional)
  1. Mix Philadelphia and salsa with electric mixer. Spread onto tortillas and top with remaining ingredients. (I omitted the chilli powder because I used a medium salsa and didn't want it too spicy. Tasted great without).
  2. Tightly roll tortillas and cut each crosswise into 5 slices.
If you use Neufachatel cheese, 4.5 grams of fat and 90 calories per serving.

This recipe was found in the Kraft Food & Family magazine, Holiday 2010.

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    • Emilie says

      Oh, the salsa is what gives it all the flavor! :)

      Another option would be to mix the cream cheese with a little taco seasoning to give it the flavor. Perhaps evening a little sour cream to make it even creamier.

      Thanks for stopping by!

      • says

        I knew I would be hearing from you. I know the salsa gives it flavor, but I have such finicky kids. I know, I will use La Victoria’s taco sauce. They will never know that it’s in there. LOL

  1. Melissa says

    I’m almost out of my first trimester and still a little picky, but these sound delicious! Thank you for posting them!

  2. Janice says

    This looks delicious!!! Would make a nice appetizer for a party or work event. I’m going to try this recipe. Thanks for sharing!

  3. Suzanne says

    I have used Philadelphia Cooking Creme in Santa Fe with some shredded cheese on top. Also used Cheddar Jalapeno wraps. Wrap wraps in Siran Wrap and put in the fridge for an hour or so. They are easier to cut. These are always a hit!

  4. Laura says

    Would these freeze well? I’m due in two weeks and am trying to stock the freezer with easy go to lunch and dinner foods.

  5. Rita Warren says

    I make a similar item to this but mine calls for 8 oz. cream cheese, 8 oz. sour cream, small cans each of chopped black olives and green chilis (not hot), and 8 oz. of cheese (your choice). I have made these many times for parties and events and they always go over well. I also add garlic powder for seasoning.


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