1/2 cup cream cheese
1/4 sour cream
1/4 shredded mexican cheese
1/2 red pepper finely chopped
1/2 cup cooked and chilled fiesta/mexican corn
1/4 cup sliced black olives
1 tbsp taco season
1/2 cup shredded lettuce
4 soft flour tortillas
Mix well all ingredients except tortillas. Spread the mixture on to the tortillas, the tightly roll. Wrap in plastic wrap and refrigerate for 1 hour up to 24 hours. Slice using a serrated knife then serve. Also great to serve with fresh Pico de Gallo. I attached my Pico de Gallo recipe on this page as well.
The filling is also great served as a dip
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