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Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
Yucatecan green habanero sauce — smoky, fruity, intensely hot
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Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
Yucatecan green habanero sauce — smoky, fruity, intensely hot
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Mix ranch dressing mix and cream cheese until well blended. Add the rest of the ingredients and stir until well combined. Adjust the olive, chilies and pimento amounts to taste before adding. Divide equally between tortillas and spread evenly over tortilla. Roll up tortillas and cut off ends. Optional: You don't have to, but I would recommend covering and refrigerating the rolls for a few hours or overnight to blend the flavors and help them firm up before slicing. Either way, slice evenly, width-wise, into pinwheels. You'll get 6-8 pinwheels per wrap, depending on how thin or thick you slice them.