Author adapted by Angela Litzinger at test.angelaskitchen.com from Jamie @ segermoments.blogspot.com
10each GF ivory teff tortillassuch as from La Tortilla Factory or other gluten free flour-style tortilla
8ouncestofu-based cream cheesesoftened
1Tablespoonsdry parsley flakes
1 1/8teaspoonground black pepper
1 1/4teaspoondry garlic granules
1 1/4teaspoondry minced onion
2.25ouncecanned black oliveschopped
1/2cupgreen or red bell pepperchopped
1bunches green onionschopped
1teaspoonsred pepper flakes
1/4cupcrumbled GF bacon4 strips cooked until crisp, drained and crumbled
Mix tofu cream cheese, parsley, pepper, garlic, onion, and salt together until well blended. Add in rest of ingredients and mix in food processor on low speed until well blended.
Using a baker’s spatula, spread medium amount of mixture onto one gluten free flour-style tortilla – be sure to smooth it out! Roll tortilla into a “wrap-up” and cover with plastic wrap. Continue with rest of tortillas, wrapping each in plastic wrap individually. Place in gallon freezer bag. Freeze.
To serve: Thaw in refrigerator until ready to serve. Remove from refrigerator and remove plastic wrap from each wrap-up. Cut width-wise into pinwheels and place on serving platter or tray.