Tortilla Roll Ups

I read through a lot of tortilla rollup recipes and came up with my own combination of ingredients to create a very tasty appetizer. This recipe makes a lot, however, you may easily cut the recipe in half. 

2 - 8 oz pkgs cream cheese, softened
3 TBS sour cream (this is optional but I thought it was easier to spread with this addition)
1/2 - 3/4 of a 1 oz pkg Ranch Dressing Dry Mix - I used the 'Spicy' flavored mix but you may also use the regular flavor
1 - 6 oz can large black olives, sliced and diced
1 red pepper, diced (about 1 cup)
2 cups carrots, shredded
2 1/2 cups cheddar cheese, shredded
1 lb deli ham - very thinly sliced (almost see-through) Have your deli slice or shave it
8 large tortilla shells - (I used 10" Mission Brand Tortilla Shells - Sundried Tomato Basil, Garden Spinach Herb and regular white Burrito Flour tortillas)
 
Make sure the tortillas are at room temperature or they may tear when you roll them up.  You may also microwave them for a few seconds so they are pliable.
 
In a mixer, combine the softened cream cheese and sour cream.  Add 1/2 to 3/4 of a package of Ranch Dressing mix.  Start off with 1/2 of a package and taste to make sure it is not too salty or too spicy for your taste.  I did not think the spicy dressing mix was too spicy.  It added a good flavor.    
 
Lay out the tortilla shells on a flat surface and spread each with the cream cheese mixture.  Start by sprinkling each of the ingredients onto the shells.  End with the ham.  Roll up the tortillas very tightly.  If they are not rolled tight enough, they may unravel when you slice them.  However, be careful not to tear the tortilla.  I gave each roll a little squeeze to make sure they were nice and tight. 
 
When all tortillas are rolled, wrap tightly in Saran Wrap or waxed paper with the ends taped shut and place them all in a large Ziploc bag so they do not dry out. 
 
Refrigerate over night.  When ready to serve, slice off the ends of the tortillas that do not have enough filling in (keep to snack on these later!)  I was able to get 10 to 11 slices per tortilla.  If you did not roll tight enough, you may need to use a toothpick to secure each one.
 
The filling possibilities are endless....you may use:  turkey, beef, small pieces of cooked bacon, canned chilies, any type of shredded cheese, green onion, green peppers, fresh spinach, diced tomatoes and the list goes on.  
 
**Tip:  Once my peppers and olives were cut, I patted them dry with a paper towel to avoid having the tortillas get soggy.  

Makes about 80 appetizers

Janice