Take taco dip on the road with my easy Taco Tortilla Roll Ups recipe. This make-ahead appetizer idea will have everyone coming back for seconds (and thirds).

Taco tortilla roll ups on a teal platter.

Taco Dip is good, but you know what’s even better when you’re tasked with contributing to a potluck or party menu that’s far from your own kitchen? Taco Tortilla Roll Ups.

Much like my fan-favorite Mexican Tortilla Roll Ups and Vegetable Tortilla Roll Ups, these start with flour wraps, sour cream, and cream cheese. But then I up the ante with taco seasoning (buy or DIY; no judgement here!), diced tomatoes with green chiles, and black olives. All of the above are wrapped and rolled before chilling, then all that’s left to do is slice and savor. (Oh yes, and set aside one full roll up to enjoy as the chef’s snack later.)

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

Recipe ingredients

Labeled ingredients for taco 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

  • Taco seasoning: One store-bought packet will do the trick. Or to make your own taco seasoning blend, in a small bowl, stir together ¼ cup chili powder, 2 tablespoons ground cumin, 1 tablespoon paprika, 2 teaspoons ground coriander, 1 teaspoon cayenne pepper, and 2 teaspoons salt.
  • Cheddar cheese: Or for something with a bit more south-of-the-border flair, look for a bag of shredded cheese at your supermarket labeled “Mexican blend” or “Mexican-style.”
  • Flour tortillas: Right 8-inch tortillas will do the trick for one batch of Taco 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, sour cream, and taco seasoning and stir until combined. Fold in tomatoes, cheese, scallions, and olives. 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.
Taco tortilla roll ups being rolled 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.
Taco tortilla roll ups wrapped in plastic wrap before being cut.
  1. Refrigerate for at least 2 hours or overnight. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.
Taco tortilla roll ups on a wooden cutting board.

Recipe tips and variations

  • Yield: Assuming you trim away ends and then cut each roll up into 8 pieces, you’ll have 64 pieces. It’s enough for 16 servings, 4 pieces each.
  • Storage: Store leftovers covered (or wrapped) tightly in the refrigerator for up to 4 days.
  • Make ahead: Taco Tortilla Roll Ups are best after being chilled for 2 hours or up to overnight. The flavor gets even better!
  • Freezer: These freeze well! Transfer unsliced, plastic-wrapped roll ups to a freezer-safe bag and freeze for up to 1 month. Thaw overnight at room temperature, slice, and serve.
Taco tortilla roll ups on a wooden cutting board.

Recipe FAQs

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

Wrap and roll the Taco Tortilla Roll Ups in advance. Wrap each rolled tortilla individually in plastic wrap or aluminum foil, then tote these to your party or potluck. Unwrap the plastic or foil, slice, and serve.

I hate black olives. Could I use something else?

I love the briny, salty punch and textural contrast these provide, but black beans plus an extra pinch of salt is also a winning combination.

Will these roll ups get soggy overnight?

They don’t contain any super-wet ingredients, so sogginess hasn’t been an issue in my experience. If you are worried about sogginess, however, cover each tortilla with lettuce or spinach leaves before adding the filling.

Taco tortilla roll ups on a teal platter.

Homemade Taco Seasoning

Make your own Taco Seasoning at home in minutes with a few common pantry spices. It’s cheaper and tastier than store-bought, and you can easily customize it if you want to.

1 minute
View Recipe

More taco-flavored recipes

Taco tortilla roll ups on a blue platter.

Taco Tortilla Roll Ups

Take taco dip on the road with my easy Taco Tortilla Roll Ups recipe. This make-ahead appetizer idea will have everyone coming back for seconds (and thirds).
5 from 4 votes
Prep Time 10 mins
Cook Time 2 hrs 20 mins
Total Time 2 hrs 30 mins
Servings 16 servings (4 pieces each)
Course Appetizer
Cuisine American
Calories 199

Ingredients 

  • 8 ounces cream cheese softened
  • 8 ounces sour cream
  • 2 tablespoons homemade taco seasoning or 1 packet store-bought (see note 1)
  • 1 (10 ounce) can diced tomatoes with green chilis drained
  • 1 cup shredded cheddar cheese (4 ounces, see note 2)
  • 1/2 cup scallions sliced
  • 1/2 cup pitted black olives chopped
  • 8 (8-inch) flour tortillas (see note 3)

Instructions 

  • In a medium bowl, add cream cheese, sour cream, and taco seasoning and stir until combined. Fold in tomatoes, cheese, scallions, and olives.
  • 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. Taco seasoning: One store-bought packet will do the trick. Or to make your own taco seasoning blend, in a small bowl, stir together ¼ cup chili powder, 2 tablespoons ground cumin, 1 tablespoon paprika, 2 teaspoons ground coriander, 1 teaspoon cayenne pepper, and 2 teaspoons salt.
  2. Cheddar cheese: Or for something with a bit more south-of-the-border flair, look for a bag of shredded cheese at your supermarket labeled “Mexican blend” or “Mexican-style.”
  3. Flour tortillas: Right 8-inch tortillas will do the trick for one batch of Taco Tortilla Roll Ups. If you prefer larger, 10-inch tortillas, plan on filling about 5 of them.
  4. Yield: Assuming you trim away ends and then cut each roll up into 8 pieces, you’ll have 64 pieces. It’s enough for 16 servings, 4 pieces each.
  5. Storage: Store leftovers covered (or wrapped) tightly in the refrigerator for up to 4 days.
  6. Make ahead: Taco Tortilla Roll Ups are best after being chilled for 2 hours or up to overnight. The flavor gets even better!
  7. Freezer: These freeze well! Transfer unsliced, plastic-wrapped roll ups to a freezer-safe bag and freeze for up to 1 month. Thaw overnight at room temperature, slice, and serve.

Nutrition

Serving: 4piecesCalories: 199kcalCarbohydrates: 3gProtein: 8gFat: 18gSaturated Fat: 8gTrans Fat: 1gCholesterol: 41mgSodium: 724mgPotassium: 87mgFiber: 1gSugar: 2gVitamin A: 630IUVitamin C: 1mgCalcium: 191mgIron: 1mg
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Comments

  1. Made the entire family these for lunch one day and everyones lunchboxes/bags came back empty! Theres gotta be something to awesome finger foods and getting people to actually eat them!5 stars