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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 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
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
- 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
- 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 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.
Recipe FAQs
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 love the briny, salty punch and textural contrast these provide, but black beans plus an extra pinch of salt is also a winning combination.
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.
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.
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Taco Tortilla Roll Ups
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 well
- 1 cup shredded cheddar cheese (4 ounces, see note 2)
- 1/2 cup scallions sliced
- 1/2 cup pitted black olives drained well and 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.
- 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
- 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.
- 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.
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.
I have made these twice. The taste is great but both times they have been soggy. I drained the rotel and olives well. I made them late night (11pm), refrigerated until 10am to cut and plate. They were wrapped in a cling wrap. They were a soggy mess to cut and plate. What am I doing wrong? I think the lettuce suggestion would make it really hard to spread the mixture. They were a hit at the pot luck anyway.
Hi Maggie, thank you so much for writing. I’m sorry the roll ups came out soggy. I made a batch of these after reading your feedback, retesting different methods of filling and lettuce, and my rolls were not soggy and cut well. (Large lettuce leaves were easier to spread the filling over rather than several smaller.) I believe what you’re experiencing with them may be a combination of the brand of tortilla you’re using and the moisture of the tomatoes and olives. To those two ingredients, I’ve added a note to drain “well”, I would even gently press the liquid from the tomatoes and chilies to remove even more liquid.
I appreciate you making this recipe twice, and taking the time to write me to share your feedback, Maggie. Sorry again. – Meggan
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!