A business that started in a Mid-South kitchen has now expanded to five states!
Tom and Jill Flournoy with Tom’s Tiny Kitchen stopped by to make some yummy Tortilla Rollups.
- Where to purchase Tom’s Tiny Kitchen Pimento Cheese
- Kroger
- SuperLo Foods
- Easy Way
- Miss Cordelia’s
- High Point Grocery
- Charlie’s Meat Market
- John’s Pantry
- Whole Foods
Tortilla Rollups with Tom’s Tiny Kitchen Pimento Cheese
Prep Time: 25 minutes
Serves 4-6
12 ounces Tom’s Tiny Kitchen Pimento Cheese (either Classic or Chipotle)
6 taco-size flour tortillas
3 leaves green leaf lettuce, spine removed
18 leaves fresh, raw spinach
¼ cup bacon, cooked very crisp & crumbled
1 hard boiled egg, diced
¼ cup black olives, chopped
1 tablespoon thinly sliced scallion or fresh chives
1 cups frozen green peas, defrosted
¼ cup chopped tomatoes, seeds removed to avoid making rollups soggy
2 tablespoons ranch dressing
Salt & pepper to taste
Step 1: Spread each tortilla with a thin layer of pimento cheese, covering tortilla completely.
Step 2: Lay half of lettuce leaf and 3 spinach leaves down length of one side of tortilla.
Step 3: In a small mixing bowl, combine bacon, boiled eggs, green peas, tomatoes and scallions.
Step 4: Gently fold in ranch dressing until well combined.
Step 5: Spoon scant ¼ cup mixture on top of lettuce and spinach leaves on each tortilla.
Step 6: Roll tortillas tightly in plastic wrap and refrigerate one hour. (Alternately, these may be served immediately, but the tortillas will not be as soft and the “seam” may not stay closed when serving.)
Step 7: Unwrap from plastic wrap and slice each rollup into one-inch slices.
Step 8: Enjoy!
