Ingredients
8 oz cream cheese
8 oz mascarpone cheese
2/3 cup grated parmesan cheese
1 heirloom tomato
1 can black olives
1 jalapeño
1 package Rudi’s gluten-free spinach tortillas
Directions
1. Thoroughly mix cream cheese and mascarpone in a large bowl.
2. Dice veggies to desired size (ours were rough cut but pretty small).
3. Gate parmesan.
4. Add veggies and parmesan to cream cheese/mascarpone mixture.
5. Mix until well incorporated.
6. Heat tortillas in microwave for 20 seconds.
7. Lay tortillas flat and spread the veggie, cheese mixture evenly across tortilla.
8. Roll tortilla tightly. It’s OK if it makes a mess. Tight is the key.
9. Let chill for 5-10 minutes in the refrigerator.
10. Slice the tortilla roll into approximately 1-inch slices.
11. Heap up on a plate for a party or simply eat uncut from the roll like we did!
Yum