Mexican Rolls


  • 12 Soft, large flour tortillas
  • 8oz Cream cheese
  • 4 Carrots, grated
  • a bunch Cilantro, chopped
  • a bunch Chives, chopped
  • a bunch Scallions, chopped
  • 2 Chiles, chopped
  • 4 Avocados, halved, pitted and sliced
  • 2 Lemons, freshly squeezed juice
  • 1/4 C The Olive Grove’s Super Premium Extra Virgin Olive Oil, such as, Hojiblanca, Arbequina or Coratina
  • Sea salt to taste
  • Freshly ground black pepper to taste


Put each tortilla on a sheet of plastic wrap. Spread with the cream cheese and then sprinkle evenly with the carrot, cilantro, chives, scallions and chiles. Flatten the topping lightly with a spatula.

Put the avocado slices in a bowl and sprinkle with lemon juice, oil, salt and pepper. Arrange over the open tortillas. Roll each tortilla into a tight cylinder, using the pastic wrap to help you roll. Twist both ends in opposite directions to make a cigar shape. Chill until needed, then slice in half with the plastic wrap still on, and serve. Makes 24 servings.