Vegetable Tortilla Roll Ups with cream cheese filling spread on tortillas, topped with veggies and cheese. Slice and serve. Just like veggie pizza!
I've always loved Vegetable Pizza. It's fun to make and, more importantly, fun to EAT.
But, it doesn't always travel easily. Best case scenario: You will find yourself stacking tiny, tasty squares of veggie pizza into a shoe box lined with wax paper or something.
Worst case scenario (and I've done this): You walk into a party with a baking sheet full of cooled crust and tubs of prepared ingredients, trying to recruit volunteers to help with assembly.
I knew there had to be an easier way to share the joy that is Vegetable Pizza.
So, I took the basic concept and spread it on a tortilla instead. Then, I rolled it up and sliced it.
Best idea ever.
Your creamy base is that classic, eternally delicious blend of cream cheese and mayonnaise. I don't say this a lot but... it's okay to sub lower-fat counterparts for either one. Or even both. Have at it. These roll ups are appetizer perfection even with low-fat dairy.
I like the classic combo of broccoli, cauliflower, carrots, and shredded cheese on my Vegetable Tortilla Roll Ups. Other good vegetables include cucumbers, tomatoes, scallions, bell peppers, and even black olives.
A 12-ounce bag of broccoli flowers, cauliflower florets, and baby carrots are exactly the right amount for this recipe. So if you like to buy convenience, that will cut down on your prep time. You could also use shredded carrots.
The trick is to not overfill the roll ups. Your temptation might be to layer on everything you can find, but too many vegetables create pockets of air in the roll ups and they don't hold their shape.
If you start slicing (after the 2 hours of chilling time) and you find pockets of air and your veggies are falling everywhere, don't worry! Just unroll your tortilla and re-roll it, pushing down to make the roll tighter and fill in those pockets. These roll much easier after they have chilled.
You can make these roll ups a day in advance and keep in them in the refrigerator, wrapped individually in plastic wrap. They are a dream to take to a party! Just slice and serve.
Vegetable Tortilla Roll Ups
- 8 ounces cream cheese softened (see notes)
- 1 cup mayonnaise (see notes)
- homemade ranch dressing mix or 1 packet store-bought
- 1 teaspoon dried dill weed or 1 Tablespoon finely minced fresh dill
- 8 (8-inch) flour tortillas (see notes)
- 3 cups assorted finely chopped vegetables such as broccoli, cauliflower, carrots or green bell peppers
- 1 cup shredded cheddar cheese
- In a medium bowl, combine cream cheese, mayonnaise, salad 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, roll each tortilla tightly and wrap individually in plastic wrap. Chill at least 2 hours before slicing. Slice each roll up into 8 pieces.
- If the roll ups seem loose when you start to slice them (you see pockets of space or the vegetables seem to be falling out), feel free to unroll the tortillas and re-wrap them tightly.