Taco Tortilla Roll Ups are easier than ever AND lightened up! Think Taco Dip in roll up form made with Greek Yogurt and low-carb flatbread.

If you’re harboring any New Year’s Resolutions related to health and fitness, you are probably dreading the upcoming football-related festivities.

I mean, how can anyone stay on track in the face of such epic feasting?

Taco Tortilla Roll Ups on a white plate.

The easiest way to fight back is to make good choices and simple substitutions whenever possible. If at all possible.

These Taco Tortilla Roll Ups are the best of all worlds: DELICIOUS (think Taco Dip in roll-up form), fun for snacking, and lighter than usual.

Taco Dip is one of the easiest appetizers on the planet and it’s incredibly easy to remove some calories without sacrificing an ounce of flavor.

You can swap out full-fat cream cheese for reduced fat, swap Greek yogurt for sour cream, or both.

Taco Tortilla Roll Ups on parchment paper.

I always use my favorite Homemade Taco Seasoning, too, to minimize random additives and preservatives. Just in case you’re in to that sort of thing.

I also stirred in a can of tomatoes mixed with green chiles. You *could* chop tomatoes fresh, but the canned ones taste great here!

Spread all that Taco Dip goodness on Light Flatout Bread. At only 90 calories per wrap, skip the slicing and just eat this thing like a burrito! RIGHT?! I think so.

Taco Tortilla Roll Ups on a white plate next to a package of tortilla flatbread.

Back to the toppings: Shredded cheese, scallions, and black olives are my favorites. Make them ahead so they can chill overnight, then just slice and serve!

Taco Tortilla Roll Ups on a white plate.

Taco Tortilla Roll Ups

Taco Tortilla Roll Ups are easier than ever AND lightened up! Think Taco Dip in roll up form made with Greek Yogurt and low-carb Flatout flatbread.
5 from 2 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


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


  • 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


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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Meggan Hill

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  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