Pecan Pasta Salad:
2 (10 ounce) packages instant cream cheese
1/2 cup chopped green onions
1 cup shredded Cheddar cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded green onion
1/2 cup sliced zucchini
1/2 cup chopped celery
1/2 cup chopped diced celery
1/2 teaspoon dried oregano
1 cup chopped green onions
1 cup whole kernel corn
1 pound crushed tortilla chips
In a large bowl, mix the cream cheese and green onions. Mix in the cheese mixture, then mix in the green onion, cheese mixture, Cheddar cheese, green onion, and zucchini. Use a fork to blend all ingredients. Shape the mixture into a (1 pound) wrap. Wrap in plastic and refrigerate for at least 2 hours.
Prepare tortillas by covering each one with a strip of the pastry. Shape the mixture into burrito wrappers, flattening slightly with the spoon. Discard remaining plastic wrap and serve stuffed with tortillas.