Name: Vegetable Tortilla Roll Ups Recipe
Prep time: 10 min
Cook time: 140 min
Total time: 150 min
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

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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.

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:

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:

Mix the cream cheese filling. Then set up your work surface. Working one tortilla at a time, spread ¼ cup of herbed filling over a flour tortilla, from edge to edge.
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.
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.
Trim off the ends and slice into pinwheels.

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.

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: