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Vegetable Tortilla 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.
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 to party. Just assemble and wrap the night before, then slice and serve upon your arrival.
Table of Contents
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- 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.
- 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.
- 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 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, or scallions.
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.
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.
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.
Vegetable Tortilla Roll Ups
- 8 ounces cream cheese softened
- 1 cup mayonnaise
- 1/4 cup homemade ranch dressing mix or 1 packet store-bought
- 1 teaspoon dried dill weed or 1 tablespoon minced fresh dill
- 2 cups finely chopped vegetables such as broccoli, cauliflower, carrots, bell peppers, or olives
- 1 cup shredded cheddar cheese
- 8 (8-inch) flour tortillas
- In a medium bowl, combine cream cheese, mayonnaise, ranch dressing mix, and dill weed. Fold in vegetables and shredded cheese.
- 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.
- 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.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.