Mexican Roll-Ups

Mix cream cheese with sour cream and chopped green onions. Spread on flour tortillas evenly, avoiding the edges. Roll up and refrigerate in large gallon size ziptop plastic bags for at least 2 hours (may store overnight).

Slice half of the tortilla roll-ups into 1" circles. Arrange on platter. When your supply runs low slice the remaining tortilla roll-ups and serve.

cook's notes

It's best not to cut up the roll-ups too far in advance, as they may dry out if left on the serving table for over 2 hours.