Go Back
+ servings
Taco tortilla roll ups on a blue platter.

Taco Tortilla Roll Ups

Take taco dip on the road with my easy Taco Tortilla Roll Ups recipe. This make-ahead appetizer idea will have everyone coming back for seconds (and thirds).
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Servings 16 servings (4 pieces each)
Calories 199kcal


  • 8 ounces cream cheese softened
  • 8 ounces sour cream
  • 2 tablespoons homemade taco seasoning or 1 packet store-bought (see note 1)
  • 1 (10 ounce) can diced tomatoes with green chilis drained
  • 1 cup shredded cheddar cheese (4 ounces, see note 2)
  • 1/2 cup scallions sliced
  • 1/2 cup pitted black olives chopped
  • 8 (8-inch) flour tortillas (see note 3)


  • In a medium bowl, add cream cheese, sour cream, and taco seasoning and stir until combined. Fold in tomatoes, cheese, scallions, and olives.
  • Working with one tortilla at a time, spread about 1/2 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.



  1. Taco seasoning: One store-bought packet will do the trick. Or to make your own taco seasoning blend, in a small bowl, stir together 1/4 cup chili powder, 2 tablespoons ground cumin, 1 tablespoon paprika, 2 teaspoons ground coriander, 1 teaspoon cayenne pepper, and 2 teaspoons salt.
  2. Cheddar cheese: Or for something with a bit more south-of-the-border flair, look for a bag of shredded cheese at your supermarket labeled "Mexican blend" or "Mexican-style."
  3. Flour tortillas: Right 8-inch tortillas will do the trick for one batch of Taco Tortilla Roll Ups. If you prefer larger, 10-inch tortillas, plan on filling about 5 of them.
  4. Yield: Assuming you trim away ends and then cut each roll up into 8 pieces, you'll have 64 pieces. It's enough for 16 servings, 4 pieces each.
  5. Storage: Store leftovers covered (or wrapped) tightly in the refrigerator for up to 4 days.
  6. Make ahead: Taco Tortilla Roll Ups are best after being chilled for 2 hours or up to overnight. The flavor gets even better!
  7. Freezer: These freeze well! Transfer unsliced, plastic-wrapped roll ups to a freezer-safe bag and freeze for up to 1 month. Thaw overnight at room temperature, slice, and serve.


Serving: 4pieces | Calories: 199kcal | Carbohydrates: 3g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 724mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 1mg