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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!

Slices of Mexican tortilla roll ups on a platter.

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
  1. Recipe ingredients
  2. Ingredient notes
  3. Step by step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Mexican Tortilla Roll Ups Recipe

Recipe ingredients

Labeled ingredients for Mexican Tortilla Roll Ups.

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

  1. In a medium bowl, add cream cheese and sour cream and stir to combine. Stir in cheddar cheese, jalapeños, 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.
Two tortillas with Mexican filling on them on a wooden cutting board.
  1. 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.
Mexican tortilla roll ups wrapped in plastic wrap on a wooden cutting board.
  1. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.
Mexican tortilla roll ups on a board being sliced.

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.
Slices of Mexican tortilla roll ups on a board.

Recipe FAQs

How can I make Mexican Tortilla Roll Ups even more filling?

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.

What is the best way to take these on-the-go?

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.

Do I need to worry about these getting soggy overnight?

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.

Slices of Mexican tortilla roll ups on a platter.

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More roll-ups to try

Mexican Tortilla roll ups on a serving platter.

Mexican Tortilla Roll Ups

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!
5 from 30 votes
Prep Time 10 mins
Cook Time 20 mins
Chilling time 2 hrs
Total Time 30 mins
Servings 16 servings (4 pieces each)
Course Appetizer
Cuisine American, Mexican
Calories 115

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, jalapeños, 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 Video

Notes

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Yield: This recipe makes 16 appetizer-sized servings of four roll ups each.
  6. Storage: Store leftovers covered (or wrapped) in the refrigerator for up to 4 days.
  7. 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.
  8. 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

Serving: 4piecesCalories: 115kcalCarbohydrates: 2gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 271mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 406IUVitamin C: 3mgCalcium: 88mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. 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.

    1. 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

    1. Hi Janice, I emailed you back this morning (maybe 5 or 6 hours ago?) Hopefully you got my message. Take care!

  2. Added to my collection of great appetizer and snack ideas. For more spice, I’ll probably use lightly pan-seared, fresh jalapenos and serranos.

  3. Ok, they look seriously delicious and  I might actually enjoy watching football if I had some of your pinwheels to nosh on!  ;) 5 stars