Vegetable Tortilla Roll Ups

Name: Vegetable Tortilla Roll Ups
Prep time: 10 min
Cook time: 140 min
Total time: 150 min
Yield: 16 servings
Ingredients: 8 ounces cream cheese (softened (see notes)); 1 cup mayonnaise ((see notes)); homemade ranch dressing mix or 1 packet store-bought; 1 teaspoon dried dill weed or 1 Tablespoon finely minced fresh dill; 8 (8-inch) flour tortillas ((see notes)); 3 cups assorted finely chopped vegetables (such as broccoli, cauliflower, carrots or green bell peppers); 1 cup shredded cheddar cheese

December 11, 2015 by meggan 36 comments »

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Vegetable Tortilla Roll Ups with cream cheese filling spread on tortillas, topped with veggies and cheese. Slice and serve. Just like veggie pizza!

I’ve always loved Vegetable Pizza. It’s fun to make and, more importantly, fun to EAT.

But, it doesn’t always travel easily. Best case scenario: You will find yourself stacking tiny, tasty squares of veggie pizza into a shoe box lined with wax paper or something.

A portrait photo of Vegetable Tortilla Roll Ups with cream cheese filling spread on tortillas, topped with veggies and cheese. There are six roll up halves lined up on a white plate.

Worst case scenario (and I’ve done this): You walk into a party with a baking sheet full of cooled crust and tubs of prepared ingredients, trying to recruit volunteers to help with assembly.

I knew there had to be an easier way to share the joy that is Vegetable Pizza.

So, I took the basic concept and spread it on a tortilla instead. Then, I rolled it up and sliced it.

Best idea ever.

The Spread

Your creamy base is that classic, eternally delicious blend of cream cheese and mayonnaise. I don’t say this a lot but… it’s okay to sub lower-fat counterparts for either one. Or even both. Have at it. These roll ups are appetizer perfection even with low-fat dairy.

Next, stir in ranch dressing mix. I like to make an easy homemade blend, but it’s perfectly fine to use the store-bought packets instead.

An overhead photo of two tortillas, open faced with the cream cheese filling, broccoli, carrot and bell pepper.

The Toppings

I like the classic combo of broccoli, cauliflower, carrots, and shredded cheese on my Vegetable Tortilla Roll Ups. Other good vegetables include cucumbers, tomatoes, scallions, bell peppers, and even black olives.

A 12-ounce bag of broccoli flowers, cauliflower florets, and baby carrots are exactly the right amount for this recipe. So if you like to buy convenience, that will cut down on your prep time. You could also use shredded carrots.

Troubleshooting Tips

The trick is to not overfill the roll ups. Your temptation might be to layer on everything you can find, but too many vegetables create pockets of air in the roll ups and they don’t hold their shape.

If you start slicing (after the 2 hours of chilling time) and you find pockets of air and your veggies are falling everywhere, don’t worry! Just unroll your tortilla and re-roll it, pushing down to make the roll tighter and fill in those pockets. These roll much easier after they have chilled.

A square photo of Vegetable Tortilla Roll Ups with cream cheese filling spread on tortillas, topped with veggies and cheese. There are two roll up halves lined up on a white plate. In the foreground are three roll-ups on a wood cutting board.

Make Ahead

You can make these roll ups a day in advance and keep in them in the refrigerator, wrapped individually in plastic wrap. They are a dream to take to a party! Just slice and serve.

See more great Party Food ideas here.

Save this Vegetable Tortilla Roll Ups to your “Appetizers” Pinterest board!

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5 from 1 vote