Tortilla Rollups

  • images/tortilla_rollups.jpg

Makes 16

Cheese Spread

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chopped cilantro
  • 1 teaspoon grated ginger
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper

  • 4 large flour tortillas (10-inch diameter)
  • 1/2 pound Chinese barbequed pork, thinly sliced
  • 1/4 pound fresh shiitake or fresh button mushrooms, thinly sliced
  • 1 cucumber, peeled, seeded, and thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 20 large fresh basil leaves, julienned


  1. Prepare the cheese spread: With a wooden spoon or electric mixer, beat the cream cheese, chili sauce, lemon juice, and Worcestershire sauce in a medium bowl until light and fluffy. Add the remaining cheese spread ingredients; mix well.
  2. With wet hands, lightly moisten both sides of a tortilla. Spread 1/4 of the cheese mixture to within 1 inch of the edge. Evenly layer 1/4 of the pork, mushrooms, cucumber, onion, and basil on top. Roll up and wrap with plastic wrap, twisting the ends to seal. Repeat to make 3 more roll-ups. Refrigerate for at least 1 hour or up to 8 hours.
  3. To serve, trim 1/2 inch from the ends of each roll and cut diagonally into 4 slices.