Tortilla Roll

A very easy Snack this is , can be made a ahead of time. Try it with your family favorite ingredient for the filling. I filled’em up with mushroom and capsicum with a little of salsa to attract the kiddie gang as they were coming in for my Na’s B day.
Tortilla’s – 3 to 4 no’s
Creme of Mushroom – 1/4 tin 
Mushroom’s – 1/2 cup
Capsicum – half of medium sized ,chopped 

Onion – 1/2 medium
Garlic – 1 crushed
Pepper and salt as per taste
Oil – 1 tsp
Sour cream – 2 tablespoon
Salsa – 2 table spoon

(Try shredded chicken instead of mushroom ,  also , add what ever sauce you have in your kitchen instead of salsa. cream cheese is what is used in the original recipe , but I substituted sour cream this makes the recipe less fattening. still for a firm consistency , cream cheese does better)


* Heat 1tsp oil in a pan , add th garlic crushed followed by onion and whe golden brown ,add capsicum and mushroom , cook till the mushroom is cooked , may take another 5 mints in medium heat.

*Add creme of mushroom ,salt and pepper to taste and cook not more than 5 mints in low heat and keep aside.
* Spread on the tortilla’s a little of sour creme first then top these with a little of salsa followed by the mushroom mix , which is cooled to room temperature. 
* Roll’em up ,carefully , of course its a little of mess , as sometimes the fillings misbehaves and oozes out, do not load more filling on the tortilla’s ,  that may help.
* Wrap them up with a plastic wrap and place these in the refrigerator for at least 4 hour’s , you can keep them in freezer too but then the fillings becomes very cold, refrigerating is the best option.
Can make these a day before , cut and serve when ever needed.  

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