Name: Tortilla Wraps
Ingredients: 8 oz. cream cheese; 2 Tbsp sour cream; ½ envelope dry Ranch dressing mix; 1 handful chopped onion; ½ small jar green olives with pimento, chopped fine; 8 oz. shredded cheddar cheese; 1 package flour tortillas

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Tortilla pinwheels are a quintessentially Midwestern party staple — you couldn’t throw a proper gathering in NE Ohio without a platter of them on the table. The format took off in the early 1990s when flour tortillas became widely available in Midwestern grocery stores, and creative home cooks like Terri Board found endless ways to fill them. Terri’s version is a crowd favorite: cream cheese and sour cream seasoned with dry Ranch dressing mix, studded with chopped onion and finely chopped green olives with pimento, spread over tortillas and finished with a generous sprinkle of shredded cheddar. Rolled tight, chilled, and sliced into one-inch rounds, they’re as pretty as they are irresistible. Make them the night before and they slice even cleaner.

Ingredients

8 oz. cream cheese
2 Tbsp sour cream
½ envelope dry Ranch dressing mix
1 handful chopped onion
½ small jar green olives with pimento, chopped fine
8 oz. shredded cheddar cheese
1 package flour tortillas

Instructions

Mix cream cheese, sour cream, Ranch dressing mix, onion, and finely chopped green olives until well combined.
Spread mixture evenly over each tortilla.
Sprinkle shredded cheddar cheese over the top.
Roll up tightly and chill.
Slice into 1-inch rounds and serve cold.