Vegetable Tortilla Roll Ups (Printable Version)
Soft tortillas spread with creamy cheese and crisp diced vegetables, rolled and sliced into colorful bite-sized pinwheels.
# What You Need:
→ Creamy Spread
01 - 1/2 cup cream cheese, softened
02 - 2 tablespoons sour cream
03 - 1 tablespoon mayonnaise
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - Salt and freshly ground black pepper, to taste
→ Vegetables
07 - 1/2 red bell pepper, finely diced
08 - 1/2 yellow bell pepper, finely diced
09 - 1 small carrot, peeled and grated
10 - 1/2 cucumber, deseeded and finely diced
11 - 2 green onions, finely chopped
12 - 2 tablespoons fresh parsley, chopped (optional)
→ Wraps
13 - 4 large flour tortillas (10-inch diameter)
# How-To:
01 - Combine cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper in a mixing bowl and blend until smooth.
02 - Fold in the diced red and yellow bell peppers, grated carrot, diced cucumber, chopped green onions, and parsley until evenly distributed.
03 - Arrange tortillas on a clean surface. Evenly spread one-fourth of the vegetable mixture onto each tortilla, leaving a 1/2 inch border around the edges.
04 - Roll each tortilla tightly to enclose the filling.
05 - With a sharp knife, cut each rolled tortilla into 1-inch pieces.
06 - Arrange the sliced roll-ups on a platter and serve immediately or cover and refrigerate for up to 4 hours before serving.
# Expert Tips:
01 -
- It's the kind of crowd-pleaser you can assemble in minutes without heating the oven.
- The creamy, veggie-packed bites make even picky eaters come back for seconds.
02 -
- If the vegetables are too wet, the roll ups will turn soggy in the fridge—dry them well for crisp bites.
- Rolling the tortillas while the filling is cool, not cold, helps them stay tight and hold together.
03 -
- Letting the filled rolls chill for 30 minutes before slicing makes for picture-perfect spirals.
- A bench scraper or long knife gives cleaner cuts than a mini paring knife.