Ingredients
Scale
- 1 (8 oz) package cream cheese, softened to room temperature 1/4 cup mayonnaise
- 1/4 cup sour cream or crema
- 2–3 tablespoons TABASCO® Sauce
- 1 tablespoon freshly squeezed lime juice 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt, more or less to taste 1/4 cup cilantro, minced
- 1/2 tablespoon basil, minced
- 1/4 cup crumbled cotija
- 1/2 – 1 cup diced green pepper 1/2 – 1 cup diced red pepper
- 1 (5.5 oz) can sliced olives, drained
- 1 (15 oz) can corn, drained
- 2 La Banderita Mega Burrito Flour Tortillas
Instructions
- Place cream cheese, mayo, sour cream, TABASCO® Sauce, lime juice, paprika, garlic powder, cumin, salt, cilantro, basil, and cotija into a large bowl.
- Mix, using a hand mixer, until smooth and creamy. Set aside.
- Place the tortillas side by side on a clean work surface.
- Spread the cream cheese mixture evenly over both tortillas.
- Place green pepper, red pepper, olives, and corn evenly over both tortillas.
- Roll gently but tightly (see video for visuals) to form two large rolls.
- Place rolled tortillas in fridge until firm, at least one hour.
- Slice into 1/2 inch – 1 inch rounds and serve!