Wagon Wheels


  • 10 (6-inch) flour tortillas
  • 16 ounces cream cheese, softened
  • 9 ounces Monterey jack cheese, shredded
  • 2 cups homemade or bottled salsa
  • 5 to 6 scallions, chopped
  • 1 (16 ounce) can black olives, drained and chopped
  • 1 ripe avocado, peeled, pitted and sliced thin


  1. Spread each tortilla with a layer of cream cheese.
  2. Sprinkle with Monterey Jack cheese, salsa, scallions and olives.
  3. Top with some avocado slices.
  4. Roll up as tightly as possible and place seam side down in a 13 x 9-inch dish.
  5. Cover with plastic wrap; refrigerate for 8 to 24 hours.
  6. To serve, slice into 1-inch rounds.

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