No Cook Cold Tortilla Salad Rolls Recipe
Fun, Fresh Tortilla Rolls for a Hot Weather Appetizer or Main Dish
Aug 18, 2009
For a healthy, no-cook meal idea that uses local ingredients, try tortilla rolls stuffed with fresh vegetables and softened cream cheese.
Stuffed tortillas are perfect for summertime, when there are lots of fresh veggies around and it’s too hot to cook. But they’re also great when you need a quick and easy appetizer or snack. Tortilla rolls are adaptable to any season.
Raw Food and Vegan Variations
- To make these tortillas into a tasty raw food snack, use raw tortillas. Raw tortillas are made from sprouted grains that have been dehydrated. They're available fresh from specialty stores or frozen in the natural foods section of the grocery store.
- To make these tortillas vegan or raw, use guacamole or mashed avocado instead of the cream cheese.
Other Rolled Snack Ideas
- Vegetarian Antijitos are Tortilla Rolls’ warm, gooey cousins.
- Cold Spring Rolls are more sophisticated, with a Thai flair.
- Roll up tabouli (parsley) salad with humus for a Mediterranean roll.
Serving Suggestions
- Serve fresh tortilla rolls as a main dish with corn on the cob or other fresh garden vegetables.
- Top with a dollop of fresh salsa or guacamole.
- Cut into quarters or sixths and secure with toothpicks. Place on a platter for party food or appetizers.
- Tortilla rolls are perfect for picnics!
- Serve as a healthy alternative to tailgating or sporting event snacks.
Fresh Tortilla Rolls Recipe
Makes 6 large tortillas (6 main dish servings)
Preparation time: 30 minutes
Ingredients:
- 6 large whole wheat flour tortillas
- 4 ounces (125 grams or 1/2 tub) cream cheese OR
- 2 ripe avocados, mashed
- 1/3 tsp. chipotle hot pepper sauce or regular hot pepper sauce (optional) OR
- 3 Tbsp. fresh herbs (try dill)
- 1 (19 ounce) can black beans, rinsed and drained
- 2 green onions, chopped finely (can substitute spanish or vidalia onions for a milder flavor)
- 3 ripe tomatoes, chopped
- 1 stalk celery, sliced thinly
- 1 small bunch fresh cilantro, rinsed and chopped
- Corn from one cob, or about ½ cup cooked corn
- Juice of ½ lime
- Salt and pepper to taste
Directions:
- In a medium bowl, gently combine the black beans, onions, tomatoes, celery, cilantro, and lime juice.
- In a small bowl, combine cream cheese or avocado with hot pepper sauce or herbs. Whip until fluffy.
- Lay one tortilla on a large cutting board or plate.
- With a spatula or flat knife, spread the tortilla with 1/6 of the cream cheese or avocado mixture.
- Spread the tortilla with a thin layer of the vegetable mixture, leaving 2 inches (4 cm) empty at the top.
- Roll the tortilla snugly from the bottom up.
- To serve as a main dish, cut in half. To serve as appetizers, cut diagonally into quarters and stack upright on a plate.
- Serve with fresh corn on the cob.
The copyright of the article No Cook Cold Tortilla Salad Rolls Recipe in Vegan/Raw Food is owned by Jill Harris. Permission to republish No Cook Cold Tortilla Salad Rolls Recipe in print or online must be granted by the author in writing.
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