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:
Vegetable Tortilla Roll Ups
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.
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 ¼ 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.
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
Calories: 180kcalCarbohydrates: 2gProtein: 3gFat: 18gSaturated Fat: 6gCholesterol: 29mgSodium: 187mgPotassium: 83mgFiber: 1gSugar: 1gVitamin A: 380IUVitamin C: 15mgCalcium: 75mgIron: 1mg
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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).
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!)