Vegetable Tortilla Roll Ups Recipe

People just can’t get enough of Veggie Tortilla Roll Ups at parties. This make-ahead recipe is full of colorful crunchy veggies and creamy herb filling, all rolled up into an easy-to-eat finger food. Make an extra tray, because you’ll need it.

Veggie tortilla roll ups on a blue platter.

This delicious tortilla roll-up recipe is 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. I roll up a bunch of these babies, chill them, transport them to the party, and then slice them up into easy-to-pick-up pieces in seconds.

Recipe ingredients:

Veggie tortilla roll up ingredients in various bowls.

Ingredient Notes:

  • Flour tortillas. You can fill eight 8-inch tortillas with one batch of the recipe. If you buy larger, 10-inch tortillas, plan on filling about 5 of them. Plain tortillas are fine, but you can use the tortillas made with vegetables, too for an extra pop of color. Spinach, beet, red pepper…go wild!
  • Ranch dressing mix. This is the dried powder stuff you can buy at the store, or you can make ranch dressing mix yourself if you have dried buttermilk.
  • Vegetables, of course! A 12-ounce bag of carrots, broccoli and cauliflower florets is exactly the right amount for this recipe. So if you like to buy convenience, that will cut down on your prep time.

Step-by-step Instructions:

  1. Mix the cream cheese filling. Then set up your work surface. Working one tortilla at a time, spread 1/4 cup of herbed filling over a flour tortilla, from edge to edge.
  2. Next, scatter a handful or two of vegetables evenly over the cream cheese. (Not too much, or the roll won’t stick together.) Then add a sprinkle of shredded cheese.
    Four stages of assembling veggie tortilla roll ups.
  3. Roll the tortilla tightly from one side to another into a log. Wrap each roll in plastic wrap to keep the tortilla from drying out. Then chill in the refrigerator for at least 2 hours.
    Five veggie tortilla roll ups wrapped in saran on a wood cutting board.
  4. Trim off the ends and slice into pinwheels.
    Veggie tortilla roll ups being sliced on a wood cutting board.

Recipe tips:

  • Don’t overfill the roll ups. 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.
  • Chill, baby, chill. These roll much easier after they have chilled for a couple hours. If even after chilling your slices are falling apart, just stop cutting and unroll the tortilla wrap. Then re-roll, but this time a little tighter than before, pressing down to fill in some of that air.
  • 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 rolls left over can make a great lunch or snack when everyone is gone.

Veggie tortilla roll ups on a blue platter.

Recipe variations and substitutions:

  • Dairy: Low fat/non-fat cream cheese and mayonnaise work just fine.
  • Vegetables: Cucumbers, tomatoes, scallions, chives, bell peppers, olives, sprouts, jalapeños
  • Marinated vegetables: Roasted red peppers, sun-dried tomatoes, capers
  • Cheese: Pepperjack, provolone, mozzarella, romano
  • Vegan: Substitute Daiya or your favorite cashew cream cheese or plant-based shredded cheese

Other delicious roll ups:

Veggie tortilla roll ups on a blue platter.

Vegetable Tortilla Roll Ups Recipe

People just can't get enough of Veggie Tortilla Roll Ups at parties. This make-ahead recipe is full of colorful crunchy veggies and creamy herb filling, all rolled up into an easy-to-eat finger food. Make an extra tray, because you'll need it. 
5 from 10 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 30 minutes
Servings: 16 servings
Calories: 180kcal
Author: Meggan Hill

Ingredients

  • 8 ounces cream cheese softened
  • 1 cup mayonnaise
  • homemade ranch dressing mix or 1 packet store-bought
  • 1 teaspoon dried dill weed or 1 tablespoon minced fresh dill
  • 8 (8-inch) flour tortillas
  • 3 cups finely chopped vegetables such as broccoli, cauliflower, carrots or green bell peppers
  • 1 cup shredded cheddar cheese

Instructions

  • In a medium bowl, combine cream cheese, mayonnaise, ranch dressing mix, and dill weed.
  • Working with one tortilla at a time, or working an assembly-line fashion, spread about 1/4 cup of the cream cheese mixture evenly over each tortilla, going all the way to the edge. Divide vegetables and cheese evenly over tortillas.
  • Starting at one end of the tortilla, roll tightly towards the filling. Continue rolling until the filling is tightly wrapped and the cream cheese holds the rollup together.
  • Continue with the remaining tortillas until all have been assembled. Wrap each tortilla rollup tightly in plastic wrap.
  • Chill the wrapped rollups in the refrigerator until serving time. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.

Video

Notes

  • Reduced-fat (Neufatchel) cream cheese and/or light mayonnaise may be substituted for the full-fat dairy products.
  • 5 (10-inch) tortillas may be substituted for the 8 (8-inch) tortillas.
  • Square Lavash bread can be substituted for the tortillas. If you use square flatbread, there are no wasted ends that need to be trimmed away.

Nutrition

Calories: 180kcal | Carbohydrates: 2g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 187mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 1mg
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  1. Claire

    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

  2. Karen Phelan

    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.  One cup made them a bit too soft. But delicious nonetheless!  Thanks! (And I like the ingredient suggestions from others!) 5 stars

  3. Julie Roth

    Simple but packed with flavor! I used black olives, scallions, carrots and red/green peppers. My vegetarian son really enjoyed and so did the meat eaters😊5 stars

    1. meggan

      Thank you Julie! I feel like black olives in these are just – the best. Lovely colorful combination you picked there! It’s the “vegetarian” food that I love the most, stuff that’s just accidentally vegetarian. :D Thank you so much for trying another recipe! XO

  4. Athena

    Hi Meggan!

    This may be a silly question, but when I roll them up, do I really just roll from one end to the other, or do I roll it like a burrito? If it’s not rolled as a burrito, what do I do about the ends? Do I close the flaps at the end before refrigerating, or do I just leave it open and refrigerate? Thanks!

    1. meggan

      Hi Athena! Just roll it from one end to the other. The filling will make it stick to itself. I hope that makes sense! Thank you!

  5. These sound like the perfect snack to take to our favorite swimming hole. Out here in the country, we like to go to our friend’s property that has a swimming hole (or pond, or man made lake, or whatever you want to call it) and everyone always brings a snack for the snack table to share. I’m always on the lookout for something new to share.

  6. Joyce

    Could these be made without the dill, not a fan of dill?
    Thanks

    1. meggan

      Hi Joyce, yes absolutely. Just leave it out! If there’s something you prefer in it’s place, like chives, add that. But it’s plenty flavorful on its own without any additional fresh herbs. Thank you for your question!

  7. Mags

    I used half a package of broccoli slaw and chopped it a few times, and forgot to add the cheese and it was still well received. Will make this again for sure. Maybe even without the mayo this time and add in the cheese.
    Thanks!

    1. meggan

      The broccoli slaw idea is genius! And yes, it’s still good without the mayo. I just love mayo. So glad this was a success for you! I appreciate that you left a comment, that’s so thoughtful. Take care!

  8. Nicole

    Oh Meggan, these are so good! Just made these for New Years Eve party tonight. I couldn’t keep my kids out of it!!! It is great fresh out of the mixer cant’ imagine the flavor once everything “marrys” together!!!
    The only thing i changed was i blended everything together, just to save a step, for times sake. Still tastes amazing! Thanks for a new family favorite!!!5 stars

    1. meggan

      Hey Nicole, I’m DELIGHTED to hear that! It makes me want to make them tonight for New Year’s, I might just do that! I love the idea of blending it all together. That does sound easier and probably doesn’t affect the outcome at all. Might even make them better! Thanks so much for your comment. :) Happy New Year!

  9. Lynn Ryan

    Hi Meggan,

    It is 12/22 and tomorrow I’ll be making veggie pinwheels for the 24th.  Please give me some advice.  I was planning on using the spreadable garden and veggie cream cheese.  I was going to add some finely sliced scallion, finely chopped celery, red bell peppers, chopped black olives and cheddar cheese.  I was going to mix everything together then spread on tortilla.  Do you think this might work if I drain everything well?  Also you wouldn’t add ranch dressing to the garden/veggie cream cheese?  Please, please get back to me as soon as you can!  I know you’re busy but please try.5 stars

    1. meggan

      Hi Lynn!! If you are using the garden vegetable cream cheese, that is plenty of flavor and you can skip the ranch packet. This all sounds great and you should be just fine! Roll the tortillas and chill them, and if they seem to loose, just re-roll them while they are chilled and remove all the space and it should work great. I hope I got back to you in time! Thanks for your questions!

  10. Divya

    Hi Meggan,
    I love this recipe. We are vegetarian, I am planning to use it for my 3 year old’s birthday party this weekend. Do you think I can totally skip the mayo, and just do cream cheese? And add some ranch powder to the cream cheese? What is the purpose of the ranch powder, just to add taste, or to hold the veggies together? Please let me know. Thanks5 stars

    1. Divya

      Thanks for the prompt reply Meggan. Do you know of anything else that can make spreading easier? I mean we a so not mayo people:). Do you think even Philadelphia cream cheese eft out for about 2 hrs, will be a little challenging? Thanks much5 stars

    2. meggan

      Hi Divya, I would probably try the whipped cream cheese, that spreads so much easier! The only thing is an 8 ounce container might not be enough for the whole recipe seeing as there is air incorporated. Then again, it might be enough. I think that would work better than just softening regular cream cheese. Please let me know if you have any more questions! I am wishing I was so not a mayo person…

    3. meggan

      Hi Divya! You can skip the mayo. If you do, it will basically be like a flavored cream cheese which is good. The mayonnaise just makes it easier to spread, so you’ll have to be patient with yourself if you leave it out. If your cream cheese is quite soft, you should be okay. The purpose of the ranch powder is to flavor the cream cheese, not hold anything together. I hope this helps! Thank you so much for your questions. And Happy Birthday to your little one! Take care.

  11. Nadia

    hello,.

    how long can I keep them in the fridge?

    1. meggan

      Hi Nadia, 3 to 4 days would be fine. I hope this helps. Thank you!

  12. Joyce

    I made these back in May and everyone at work liked them and wanted the recipe !! Making them again today and it reminded me I should post on your blog ~ great, love ’em. I did try something that was not successful, at least for me – I froze some and when I took them out a month later they were squishy and soggy, ugh – I was so disappointed that it didn’t work to freeze them. Thanks for the great variation on veggie pizza.

    1. meggan

      Hey Joyce! Thanks so much for 1). trying my recipe and 2). reporting back! I am so sorry to hear that freezing them did not work. I have some other ones, Mexican Pinwheels I call them, with a cream cheese/shredded cheese/green chile/black olive filling. Those freeze well. In this case, I’m guessing the vegetables had too much moisture and led to the soggy mess. So disappointing! I will definitely update the post with that info so no one else has to be disappointed. Thank you so much again for everything, and I’m glad these worked for you!

  13. SusanneKY

    I made the spread, but instead of using tortillas, I filled mini baked phyllo pastry cups and then topped with veges and cheese. They were really cute for a wedding shower!5 stars

    1. meggan

      Susanne, that sounds AMAZING!!! I love those little phyllo cups. I am definitely going to have to try your variation. And so adorable and perfect for a wedding shower! Thanks so much for sharing. :)

  14. Hi, looks great! Do you think they would work well with lavash bread? I like how they are squared off for wraps, and the taste, of course. :)

    1. I’ll let you know. Thinking I will make them for my daughter’s party next weekend. Thank you!!

    2. meggan

      Wonderful, thank you! Have a lovely week! :)

    3. meggan

      They there! I haven’t tried it, but I imagine it would be really good! Probably even better. :) I’ll have to pick some up and give it a try! If you do, I’d love to hear how it goes for you!! Thanks a lot and take care. :)

  15. YUM!!! Such a great staple :)

  16. Linda Gaebel

    Would they be ok with  cooked veggies?

    1. meggan

      I think they’d be fine! Maybe less crunchy? Slightly less crunchy? I think I am used to the flavor of raw veggies in Vegetable Pizza, but I can’t see any reason why you couldn’t use cooked. As long as they aren’t soggy, I think you’d be fine.

  17. Cari

    Can you use Greek Yogurt instead of the mayo or cream cheese? Just trying to see if this could fit into my diet! 5 stars

    1. meggan

      Sure, you can definitely try it! I haven’t tried that myself. I imagine it would change the texture of the spread a lot, but if you like the taste, there’s no reason not to do that!

  18. holly

    hi – if i were to add powdered buttermilk, it would not be considered vegan, correct?

    1. meggan

      Hi Holly, you’re right. Powdered buttermilk is made from regular milk. I’m sorry about that!

  19. Hi Meggan, crab would be wonderful with this delicious!

    1. meggan

      Hi Cheri, you are the second person to mention that! Does a recipe exist somewhere out there that is like this but with crab? Clearly I need to get cracking on that. Thank you so much!

  20. Tina Conrad

    I made the veggie roll ups tonight. They were a HUGE hit! Next time I’m going to add crab meat too!

    1. Thank you so much, Tina! I’m glad you liked them. I think the next time I make them, I’M going to add crab meat too! Best idea ever. :)

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