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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.
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 180kcal


  • 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


  • 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.



  • 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.


Serving: 4pieces | Calories: 180kcal | Carbohydrates: 2g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 187mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 1mg