Cream Cheese Tortilla Hors D’ouevres



In search of a simple, can do ahead, no cook, hardly any prep, hors d’ouevres should be able to be eaten by hand (no utensils required) in one or two bites, and should be able to sit out for at least half an hour without being ruined?  Oh, yes, and they should look appetizing, even pretty?  But who wants to spend more time on the forgettable first course than the rest of the meal?


Introducing the very versatile tortilla, in this case whole wheat tortillas.  They are spread with a mixture of cream cheese and vegetables and a few seasonings.  Rolled up, refrigerated and then cut into small wheels.  That’s it!!

This recipe makes about 32.


▪ 4 large whole wheat tortillas, room temperature (so they’ll bend without breaking)

▪ 16 oz. cream cheese, softened to room temperature (so you can bled other things with it)

▪ ½ sweet red pepper, diced

▪ 1 Roma tomato, seeded and finely chopped

▪ 3-4 scallions, diced (green and white parts both)

▪ ¾ C chopped parsley

▪ 1 t smoked paprika

▪ salt and pepper to taste



  1. Place the softened cream cheese in a bowl large enough to work the cream cheese and blend in the vegetables.
  2. Chop up the red pepper, tomatoes, scallions ad parsley. Add to the cream cheese.
  3. Gently incorporate the vegetables into the cream cheese.
  4. Add the smoked paprika. Taste. Adjust with salt and pepper.
  5. Place a tortilla flat on the counter and put about 1 ½ C of the mixture on top.
  6. Spread it evenly around the whole tortilla; add a little more if needed.
  7. Tightly roll the tortilla so it looks like either a jelly roll or the first stages of sushi.
  8. Tightly wrap the tortilla role in plastic wrap.
  9. Do the same with the other 3 tortillas.
  10. Place the 4 wrapped tortilla roles in the refrigerator for an hour or two (till the cream cheese hardens); overnight is fine as well.
  11. Unwrap the tortilla role and cut it into ½ – ¾ inch pieces (up to your own esthetics) and place cut side up on a pretty tray. Repeat many times.
  12. Decorate with a spring of parsley and serve.

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