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For a make-ahead appetizer recipe that’s zesty, cheesy, and perfect for parties, try Mexican Tortilla Roll Ups. If you like creamy dips, then you’ll love this easy snack idea!
Mexican Tortilla Roll Ups are among my most beloved part recipes because they are so darn easy to make; even easier than these Vegetable Tortilla Roll Ups and Taco Tortilla Roll Ups.
Assemble this easy snack recipe at least 2 hours in advance or the night before, then allow them to rest in the refrigerator. Although these cheesy bites are inspired by south of the border cuisine, where temperatures are often much warmer than the Midwest, these Mexican Tortilla Roll Ups get even better when they have time to chill out. (Hey, I guess we have that in common!)
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Cheddar cheese: This is oh-so Midwestern. If you’re seeking something a little less Wisconsin and more Oaxaca, seek out a Mexican blend of shredded cheese in your supermarket’s deli case.
- Pitted black olives: These add a lovely, salty kick and a buttery texture boost. I know olives can be polarizing, though, so omit if desired.
- Seasoned salt: Buy this in a jar at the supermarket or online (Lawry’s is my go-to brand). Or to make your own seasoned salt, in a small bowl, whisk together ¼ cup salt, 4 teaspoons sugar, 1 teaspoon paprika, ½ teaspoon turmeric, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon cornstarch. You’ll just need ½ teaspoon of this blend. (Store the rest covered in an airtight container to use in other recipes like Homemade Chex Mix and Baked Potato Skins).
- Flour tortillas: Stock up on eight 8-inch tortillas for one batch of Mexican Tortilla Roll Ups. If you prefer larger, 10-inch tortillas, plan on filling about 5 of them.
Step by step instructions
- In a medium bowl, add cream cheese and sour cream and stir to combine. Stir in cheddar cheese, diced green chilies, olives, green onions, garlic powder, and seasoned salt. Working with one tortilla at a time, spread about ½ cup of the cream cheese mixture evenly over the tortilla, going all the way to the edge.
- Roll the tortilla tightly and wrap in plastic. Continue with the remaining tortillas until all have been assembled and wrapped in plastic. Refrigerate for at least 2 hours or overnight.
- To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.
Recipe tips and variations
- Yield: This recipe makes 16 appetizer-sized servings of four roll ups each.
- Storage: Store leftovers covered (or wrapped) in the refrigerator for up to 4 days.
- Make ahead: Mexican Tortilla Roll Ups are best served chilled after at least 2 hours of “marination” time in the refrigerator. The flavor gets better as they chill! Feel free to make them up to 3 days in advance.
- Freezer: These freeze like a dream! Wrap in a double layer of plastic wrap and freeze for up to 1 month. Thaw in the refrigerator or at room temperature.
Recipe FAQs
Feel free to pump up the protein with shredded chicken, deli-sliced chicken, drained and rinsed black beans, refried beans, or thinly-sliced grilled steak.
Wrap and roll the Mexican Tortilla Roll Ups in advance, then wrap each individually in plastic wrap or aluminum foil. Tote these to your party or potluck, unwrap the plastic or foil, slice, then savor.
Since these roll ups don’t contain any wet ingredients. If you are worried about sogginess, though, line each tortilla with lettuce or spinach leaves before adding your filling.
Veggie Pizza
Beloved by kids and adults alike, this easy Veggie Pizza makes eating vegetables fun. Prep the entire healthy pizza recipe in just 15 minutes. You might want a double batch, though; it’s just that delicious.…
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More roll-ups to try
Appetizer Recipes
Vegetable Tortilla Roll Ups
Appetizer Recipes
Turkey Roll Ups (Costco Copycat)
Appetizer Recipes
Taco Tortilla Roll Ups
Appetizer Recipes
Ham Roll Ups
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Mexican Tortilla Roll Ups
Ingredients
- 8 ounces cream cheese softened
- 8 ounces sour cream
- 1 cup shredded cheddar cheese (4 ounces, see note 1)
- 1 (4 ounce) can diced green chiles drained
- 1/2 cup pitted black olives chopped (see note 2)
- 1/2 cup green onions sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt (see note 3)
- 8 (8-inch) flour tortillas (see note 4)
Instructions
- In a medium bowl, add cream cheese and sour cream and stir to combine. Stir in cheddar cheese, diced green chilies, olives, green onions, garlic powder, and seasoned salt.
- Continue with the remaining tortillas until all have been assembled and wrapped in plastic. Refrigerate for at least 2 hours or overnight. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.
Recipe Video
Notes
- Cheddar cheese: This is oh-so Midwestern. If you’re seeking something a little less Wisconsin and more Oaxaca, seek out a Mexican blend of shredded cheese in your supermarket’s deli case.
- Pitted black olives: These add a lovely, salty kick and a buttery texture boost. I know olives can be polarizing, though, so omit if desired.
- Seasoned salt: Buy this in a jar at the supermarket or online (Lawry’s is my go-to brand). Or to make your own seasoned salt, in a small bowl, whisk together ¼ cup salt, 4 teaspoons sugar, 1 teaspoon paprika, ½ teaspoon turmeric, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon cornstarch. You’ll just need ½ teaspoon of this blend. (Store the rest covered in an airtight container to use in other recipes like Homemade Chex Mix and Baked Potato Skins).
- Flour tortillas: Stock up on eight 8-inch tortillas for one batch of Mexican Tortilla Roll Ups. If you prefer larger, 10-inch tortillas, plan on filling about 5 of them.
- Yield: This recipe makes 16 appetizer-sized servings of four roll ups each.
- Storage: Store leftovers covered (or wrapped) in the refrigerator for up to 4 days.
- Make ahead: Mexican Tortilla Roll Ups are best served chilled after at least 2 hours of “marination” time in the refrigerator. The flavor gets better as they chill! Feel free to make them up to 3 days in advance.
- Freezer: These freeze like a dream! Wrap in a double layer of plastic wrap and freeze for up to 1 month. Thaw in the refrigerator or at room temperature.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Recipe looks so good. I’m going to try it. I noticed it calls for chopped green chili’s but in directions says jalapeños.
Hi Tracy! Thank you so much for pointing that out. It definitely should be diced green chilies (drained). Thank you so much again! I’ll fix it right now. – Meggan
Maggan, these were so good. I used Costco’s cauliflower/ cassava flour gf tortilla’s. I used pickled jalapeños and brushed them with pepper jelly and they were absolutely delicious. I am celiac so always looking for good gf recipes.I also tested freezing some and they were like I had just made them. Thank you so very much for this recipe.
Thanks Nadene, so glad you enjoyed! – Meggan
How much jalapeño peppers. Wasn’t listed in the ingredients, but was listed in the directions.
Hi Sally, this recipe calls for 1 (4 ounce) can diced green chiles but if you want more heat you can substitute those with pickled jalapeños. Hope this helps! – Meggan
Great recipe! Easy to make and a quick recipe!
I have not see the recipes yet?
Hi Janice, I emailed you back this morning (maybe 5 or 6 hours ago?) Hopefully you got my message. Take care!
Added to my collection of great appetizer and snack ideas. For more spice, I’ll probably use lightly pan-seared, fresh jalapenos and serranos.
Ok, they look seriously delicious and I might actually enjoy watching football if I had some of your pinwheels to nosh on! ;)