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.
Servings 16 servings
Calories 180kcal
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 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 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.
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: 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