- 3 [10-inch / 25-cm] flour tortillas
- 2 tablespoons [30 mL] chili sauce
- 1/2 cup [125 mL] salad dressing
- 1 [14-ounce / 398-mL] can artichoke hearts, well drained then chopped
- 1/3 cup [75 g] grated Parmesan cheese
- 1 cup [225 g] grated Mozzarella cheese
- 1/4 cup [60 mL] chopped green olives
- 1/4 cup [60 mL] chopped ripe olives
- Salad dressing
- Paprika
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- Spread each flour tortilla with 2 teaspoons [10 mL] chili sauce.
- Combine 1/2 cup [125 mL] salad dressing, chopped artichoke hearts, grated Parmesan and Mozzarella cheeses, and chopped green and ripe olives.
- Evenly spread mixture over tortillas, within 1/2-inch [1.3-cm] of outer edges.
- Roll-up tortillas; wrap each tortilla roll into plastic wrap.
- Freeze for 10 minutes before slicing, or, if not serving right away, refrigerate until ready to serve.
- Brush outside of rolls with a little salad dressing, then roll each into paprika.
- Slice rolls diagonally into 1/2-inch [1.3-cm] thick slices.
- Arrange slices onto a serving plate, and serve.
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