These are my favorite things to stick in my face! So Good! We are having a Christmas Eve potluck at work today so I went with these. I haven’t made them for a while.

2 8 oz bricks cream cheese, softened
1 cup mayonnaise
1 pkg dry ranch mix
2 oz pimentos, drained
2 oz chopped black olives
1 cup chopped banana peppers
About 2 1/2 9 oz packages of your favorite lunch meat (I use turkey and ham)
1 pkg Spinach Mission Wraps
1 pkg Sun Dried Tomato Basil Mission Wraps

Ok so I broke my own cardinal rule yesterday, and bought an off brand cream cheese rather than Philadelphia. In my defense, I was in a rush on my lunch break and this couple was camped out in front of the cream cheese and wouldn’t move their butts so I grabbed what I could. The reason it’s a cardinal rule is because I have found the off brands never seem to blend well and become smooth.

Exhibit A:


Granted, there is pimentos, olives, and banana peppers in there but the big chunks are non smooth cream cheese!!! Ok I know it’s not that big of a deal and they turned out good, so I’ll move on.

Mix cream cheese and mayo then add ranch and mix well. Add in pimentos, olives and banana peppers and mix.


Spread cream cheese mixture with a spatula in a layer over wrap, then cover with lunch meat.


Roll up as tightly as possible but don’t squish out the cream cheese! YOU WILL RUIN IT! Stop trying to ruin them!! Ok, sorry, Ive had to much coffee. After rolling, I like to reuse my wrap packaging to place the rolled up wraps to set overnight in fridge. You can also roll them individually in plastic wrap but that takes a bit longer. They do turn out rounder that way though.


Let them sit in fridge overnight or at least 6 hours. Remove fridge and cut into 1 inch slices. I usually eat the ends or save them for later, this morning, Cleo dog and I are very full. We also found a few that looked funny, so we obviously couldn’t serve those to people so we had to eat those as well. These never disappoint I promise! Happy Holidays!!



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