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Veggie tortilla roll ups on a blue platter.
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Veggie Roll Ups

Veggie 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 234kcal

Ingredients

Instructions

  • 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.

Video

Notes

  1. Ranch dressing mix: Use store-bought dried Ranch seasoning or you can make ranch dressing mix yourself with dried buttermilk, garlic powder, onion powder, parsley, dried minced onion, dill weed, and salt.
  2. Flour tortillas: Use either 8 (8-inch) or 5 (10-inch) tortillas. Or substitute square Lavash bread for the tortillas (there are no wasted ends that need to be trimmed away if you use a square flatbread).
  3. Yield: This recipe yields 64 pieces (8 tortillas cut into 8 pieces each).
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 4 pieces | Calories: 234kcal | Carbohydrates: 11g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 27mg | Sodium: 571mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 1mg