Pecan Cranberry Roll-Ups

(Recipe courtesy of Gail Fuller as seen on Flavor NC)

Yield:  32 appetizer servings

As I was to bring an appetizer to an Easter dinner, I decided to try this recipe as it sounded light, tasty, and colorful.  It was all of those things!  It's super easy to make and received rave reviews.  The recipe calls for the dried cranberries (I used craisins) to be chopped, but I put them in whole and it worked out just fine.  I was hoping to find spinach or tomato tortillas but the grocery store that I visited didn't have them in stock.  The presentation would have been prettier with spinach or tomato tortillas I think... but the yumminess would be the same!  

INGREDIENTS:

·         2 (8-ounce) packages cream cheese, softened (I used lower fat)

·         1 cup pecans, coarsely chopped

·         6 slices bacon, cooked crisp and crumbled

·         1 cup dried cranberries, coarsely chopped

·         ½ cup green onions, thinly sliced

·         4 large flour tortillas (plain, wheat, spinach or sun dried tomato flavor)

DIRECTIONS:

·         To soften cream cheese, let it sit at room temperature for 30 minutes or so.

·         Combine all ingredients except tortillas in a large bowl.

·         Place a tortilla on a flat surface and spread ¼ of the mixture evenly across the tortilla, going all the way to the edge.

·         Roll the tortilla up tightly and wrap in plastic wrap. 

·         Repeat with the remaining tortillas and filling.

·         Refrigerate for at least 2 hours.

·         To serve, unwrap each roll and, with a sharp knife, cut into slices about ¼-inch thick.