Vegetable Tortilla Roll Ups

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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.

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 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

  • 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.

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. 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. Slice each tortilla into 8 equal pieces.
A vegetable tortilla roll up on a cutting board.

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.
Veggie tortilla roll ups on a blue platter.

Recipe FAQs

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.

Veggie Pizza

Beloved by kids and adults alike, this easy Veggie Pizza makes eating vegetables fun. Prep the entire healthy pizza recipe in just 15 minutes. You might want a double batch, though; it’s just that delicious.…

1 hour
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More delicious roll ups

Veggie tortilla roll ups on a blue platter.

Vegetable Tortilla Roll Ups

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.
Author: Meggan Hill
5 from 64 votes
Prep Time 10 mins
Cook Time 2 hrs 20 mins
Total Time 2 hrs 30 mins
Servings 16 servings (4 pieces each)
Course Appetizer
Cuisine American
Calories 180

Ingredients 

  • 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

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

  • 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

Serving: 4piecesCalories: 180kcalCarbohydrates: 2gProtein: 3gFat: 18gSaturated Fat: 6gCholesterol: 29mgSodium: 187mgPotassium: 83mgFiber: 1gSugar: 1gVitamin A: 380IUVitamin C: 15mgCalcium: 75mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

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.

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Comments

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

  2. 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

  3. 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

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

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