Veggie Roll Ups

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Veggie Roll Ups are a tasty riff on that Midwestern classic, veggie pizza. Make the same filling but spread on tortillas instead of crescent rolls so they’re easier to tote along to parties.

Veggie tortilla roll ups on a blue platter.


 

These delicious Veggie Roll Ups are the solution to getting my Veggie Pizza fix anytime I want it, even if that’s a potluck, picnic, or office party.

Yes, it has most of the same ingredients and flavors, but the flour tortillas hold everything together until you’re ready to party. Just assemble and wrap the night before, then slice and serve upon your arrival.

Recipe ingredients

Labeled ingredients for vegetable 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

  • Ranch dressing mix: Use store-bought dried Ranch seasoning or you can make ranch dressing mix yourself with dried buttermilk, garlic powder, onion powder, parsley, dried minced onion, dill weed, and salt.
  • Flour tortillas: Use either 8 (8-inch) or 5 (10-inch) tortillas. Or substitute square Lavash bread for the tortillas (there are no wasted ends that need to be trimmed away if you use a square flatbread).

Step-by-step instructions

  1. In a medium bowl, combine cream cheese, mayonnaise, ranch dressing mix, and dill weed. Fold in vegetables and shredded cheese. 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.
Assembling vegetable tortilla roll ups.
  1. Continue with the remaining tortillas until all have been assembled and wrapped in plastic wrap. Refrigerate for at least 2 hours or overnight.
Five vegetable tortilla roll ups wrapped in plastic wrap on a cutting board.
  1. To serve, trim any unfilled ends away.
A vegetable tortilla roll up on a cutting board.
  1. Slice each tortilla into 8 equal pieces.
Veggie tortilla roll ups on a blue platter.

Recipe tips and variations

  • Yield: This recipe yields 64 pieces (8 tortillas cut into 8 pieces each).
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: Roll these up the day before you need them, wrap them individually, and store them in the refrigerator. They’re completely effortless to bring to parties, plus you only have to cut up what you need. Any leftovers make a great lunch or snack.
  • Do not overfill: If you’re anything like me, your temptation is layer on as much as you can. But, too many vegetables create air pockets in the roll ups, which prevents them from holding their shape.
  • Mix up your mix-ins: I love the classic toppings from veggie pizza, but you can use any combination you love. Try black olives, jalapeños, tomatoes, cucumbers, green onions, red bell peppers, or any other fresh vegetables you have in your fridge. You can swap out your cheese too: mozzarella,
  • More spreads: I love the flavored cream cheese here, but there are so many ways to flavor veggie pinwheels! Substitute mayo, ranch dressing, sour cream, or mustard for the cream cheese.
  • Mediterranean tortilla pinwheels: Spread your tortillas with Hummus or Olive Tapenade, then layer on fresh spinach, sun-dried tomatoes or roasted bell peppers, shallots, and fresh basil. These are naturally vegan, too.
Slices of turkey roll ups on a wooden board.
These Turkey Roll Ups are exactly the ones like you get at Costco (complete with cranberry cream cheese).

Frequently Asked Questions

How do you keep tortilla roll ups from getting soggy?

These roll ups don’t get too soggy because they don’t contain any wet ingredients. But, if you are worried about sogginess, line each tortilla with lettuce or spinach leaves before adding your filling.

Can you make wraps the night before?

Yes, in fact, these roll ups were designed to be made ahead. They taste better (and stay together better) after a few hours in the refrigerator.

How long do tortilla roll ups last?

From a food safety perspective, they last for up to 4 days in the refrigerator. From a quality perspective, they are best eaten within a day or two of when you slice them.

More delicious roll ups

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Veggie tortilla roll ups on a blue platter.

Veggie Roll Ups

Veggie Roll Ups are a tasty riff on that Midwestern classic, veggie pizza. Make the same filling but spread on tortillas instead of crescent rolls so they're easier to tote along to parties.
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Servings 16 servings (4 pieces each)
Course Appetizer
Cuisine American
Calories 234
5 from 108 votes

Ingredients 

Instructions 

  • In a medium bowl, combine cream cheese, mayonnaise, ranch dressing mix, and dill weed. Fold in vegetables and shredded cheese.
  • 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. Ranch dressing mix: Use store-bought dried Ranch seasoning or you can make ranch dressing mix yourself with dried buttermilk, garlic powder, onion powder, parsley, dried minced onion, dill weed, and salt.
  2. Flour tortillas: Use either 8 (8-inch) or 5 (10-inch) tortillas. Or substitute square Lavash bread for the tortillas (there are no wasted ends that need to be trimmed away if you use a square flatbread).
  3. Yield: This recipe yields 64 pieces (8 tortillas cut into 8 pieces each).
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 4 piecesCalories: 234kcalCarbohydrates: 11gProtein: 4gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 27mgSodium: 571mgPotassium: 84mgFiber: 1gSugar: 1gVitamin A: 345IUVitamin C: 10mgCalcium: 93mgIron: 1mg
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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.

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Comments

    1. Hi Sheila, it’s to account for the time it takes to assemble the veggie roll ups and to refrigerate them. (At least 2 hours.) Hope this helps and please write again with anymore questions! – Meggan

  1. I love these, but watch the carb count! One flour tortilla has around 25 carbs. Half of that (one serving for this recipe) would be 12.5 carbs. But the nutrition information says there are TWO carbs per serving.4 stars

    1. Thank you so much Lily for your comment! You’re absolutely correct. I checked the program that does the nutritional estimates and there was an error with the tortillas. I’ve updated it. Thank you so much again for letting me know! – Meggan

  2. Oh this looks so good! I’m going to try using Low Carb tortilla’s to make these. These will make a great lunch.

  3. Great recipe! I made these for my office lunches. Instead of mayo, I blended tofu and water. Just for extra protein and less fat. It turned out really good! You can’t taste the tofu at all over the ranch.5 stars

  4. Only one minor change–used flatbreads instead of tortillas. Same flavor and texture. Their rectangle shape makes them easier to roll and cut evenly (I roll on the long side).5 stars

  5. Love these and have made them before. But it had been a long time since I made them so I looked up a recipe to refresh my memory on the ingredients. I found yours to be so close to what I remember. But when I measured out the cup of mayo, It looked to be too much from what I remember, but I used one cup anyway. Yes, too much mayo for me! Half a cup is perfect. Ā One cup made them a bit too soft. But delicious nonetheless! Ā Thanks! (And I like the ingredient suggestions from others!)Ā 5 stars

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