Pineapple Curry Roll Ups

Name: Pineapple Curry Roll Ups
Ingredients: 1 (8 ounce) package cream cheese, softened; 1 1/2 cups sour cream; 1/2 cup mayonnaise; 2 teaspoons curry powder; 1 tablespoon soy sauce; 1/4 cup crystallized ginger, chopped finely; 1/2 cup raisins, chopped finely; 4 scallions, chopped; 1 (10 inch) flour tortillas; 1 cup imitation bacon bits; 1 (7 ounce) can crushed pineapple, drained; 4 ounces alfalfa sprouts

12 ingredients

7 steps

Ingredients

1 (8 ounce) package cream cheese, softened
1 1/2 cups sour cream
1/2 cup mayonnaise
2 teaspoons curry powder
1 tablespoon soy sauce
1/4 cup crystallized ginger, chopped finely
1/2 cup raisins, chopped finely
4 scallions, chopped
1 (10 inch) flour tortillas
1 cup imitation bacon bits
1 (7 ounce) can crushed pineapple, drained
4 ounces alfalfa sprouts

Directions

1

In a medium bowl, with a hand-held mixer, beat together cream cheese, sour cream, mayonnaise, curry powder and soy sauce until smooth.
2

With a spoon, stir in diced ginger, raisins and scallions.
3

On a flat surface, unwrap tortillas. With a spatula, evenly spread one-fourth of the cream cheese mixture over 1 tortilla.
4

Sprinkle with 1/4 cup bacon bits and top with 2 tablespoons of pineapple. Spread a layer of one-fourth of alfalfa sprouts evenly over whole surface.
5

Roll up jelly-roll style, fairly tightly, without letting filling squeeze out. Wrap in plastic wrap and refrigerate 2 hours or overnight.
6

Proceed in the same manner with remaining tortillas and filling.
7

To serve, cut rolls into slices 3/4 to 1 inch thick.