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These vegetable tortilla roll ups are a colorful crowd-pleaser for parties or make-ahead lunches. Creamy, flavor-packed, and bursting with crunch from fresh veggies, they come together easily with just a handful of ingredients you probably already have. I reach for this recipe whenever I want a fun finger food that sneaks in vegetables and always disappears quickly at potlucks.
I first made these roll ups for my daughter's birthday picnic and could barely keep up with how fast they vanished. Now I whip them up for quick lunches when we are in need of a healthy bite.
Ingredients
- Diced fresh vegetables: such as broccoli carrots and red bell pepper provide crunch color and natural sweetness If you can buy them pre-cut it saves prep time
- Softened cream cheese: creates a creamy base for the filling Always let it reach room temperature—it blends much smoother
- Mayonnaise: helps loosen and lighten the filling I prefer full fat for best flavor and a silky mix
- Garlic powder: delivers subtle savory character look for one that smells fragrant when you open the jar
- Dried dill: adds bright herbal notes choose a fresh smelling brand for the greenest taste
- Salt: is essential to bring the flavors together Sea salt or kosher salt works well
- Ground black pepper: gives a mild kick and complexity Always use freshly ground for best results
- Large flour tortillas: make rolling easy Burrito size gives you lots of filling per bite Opt for soft flexible tortillas so they do not tear
- Shredded cheddar cheese: creates rich cheesy flavor I always shred my own for the freshest melt and sharp tang
- Sliced green onions: add crunch and a gentle bite Choose ones with green tops for a milder flavor
Step-by-Step Instructions
- Prepare the Vegetables and Ingredients:
- Dice all your chosen vegetables into extremely fine pieces Smaller cuts ensure each bite has a balance of flavors and textures Let the cream cheese soften at room temperature so it blends smoothly into the filling
- Mix the Cream Cheese Filling:
- Stir together the softened cream cheese mayonnaise garlic powder dill salt and pepper in a bowl Use a sturdy spoon or spatula and ensure no lumps remain so that the mixture is smooth and spreadable
- Prepare and Fill the Tortillas:
- Warm the tortillas for about twenty seconds in the microwave This makes them more flexible for rolling Spread the cream cheese mixture evenly to the very edges of the tortillas for maximum coverage Scatter the diced vegetables cheddar cheese and green onions evenly over the cream cheese base so every slice will look colorful
- Roll and Secure the Tortillas:
- Start rolling from one side of the tortilla Tuck tightly as you go to keep the filling compact The cream cheese helps to seal the edge at the end Secure with toothpicks if needed so they hold their shape Chill the rolls in the freezer briefly or refrigerate until firm which makes for neater slicing
- Slice and Serve:
- Once firm use a sharp serrated knife to slice the rolls into bite size pinwheels Aim for even pieces so the filling stays put Remove toothpicks before arranging on a platter and serve chilled or at room temperature
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My favorite part is adding a heavy sprinkle of fresh dill when I double the batch—the aroma alone draws everyone into the kitchen. My son likes assembling his own roll using extra cheddar which always makes snack time more fun in our house.
How to Store Leftovers
To keep roll ups fresh cover them tightly with plastic wrap or store in a sealed container They stay best in the fridge for up to three days If you want to prep further in advance assemble the rolls but hold off on slicing until just before serving This helps stop the tortillas from drying out or getting soggy near the edges
Easy Ingredient Substitutions
If you do not have fresh broccoli carrots or red pepper swap in cucumbers grated zucchini or even leftover roasted veggies Greek yogurt can stand in for mayonnaise for a lighter filling Feel free to use any shredded cheese you enjoy like pepper jack or mozzarella for a different flavor twist
Creative Serving Ideas
Vegetable tortilla roll ups are ideal on their own but you can tuck them into bento boxes serve them with hummus or salsa or arrange them on an appetizer board alongside other handheld snacks For a fun brunch idea stack them in a circular pattern and nestle some cherry tomatoes in the center
Recipe Origins and Fun Facts
Pinwheel sandwiches like these originated as festive finger foods in American lunchrooms decades ago Their popularity endures because of their adaptability color and satisfying texture Some cooks even use flavored tortillas such as spinach or tomato for extra flair and color
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Frequently Asked Questions
- → What vegetables work best in tortilla roll ups?
Broccoli, carrots, and red bell pepper provide a great mix of crunch, color, and freshness. You can also use cucumber, spinach, or celery for variety.
- → Can I make these roll ups ahead of time?
Yes, you can prepare them in advance. Chill the rolled tortillas in the fridge overnight to ensure easy slicing and optimal texture.
- → What kind of cheese should I use?
Shredded cheddar adds sharpness, but you can try Monterey Jack or pepper jack for a different flavor or mildness.
- → How do I keep the tortillas from unrolling?
Secure the rolls with toothpicks after assembling, and chill before slicing to help them hold their shape.
- → Are these roll ups suitable for vegetarians?
Yes, as long as you use vegetarian-friendly cheeses and mayonnaise, these are a flavorful vegetarian option.