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Vegetable Tortilla Roll Ups

Vegetable Tortilla Roll Ups

Finding easy lunch ideas that travel well can often feel like solving a puzzle, but these vegetable tortilla roll ups are the perfect solution. They are quick to assemble, stay fresh in the fridge, and offer a delicious way to pack more nutrients into your daily routine.
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Prep Time 15 minutes
Chill Time 20 minutes
Total Time 35 minutes
Servings: 2 wraps
Course: Appetizer, Lunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 oz cream cheese softened to room temperature
  • 1/3 cup mayonnaise
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp dried dill
  • 1/8 tsp black pepper
  • 2 large flour tortillas 10-inch diameter
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp sliced green onions
  • 1 cup finely diced vegetables such as broccoli, carrots, and red bell pepper

Method
 

  1. Prepare the filling: In a medium mixing bowl, combine the softened cream cheese, mayonnaise, garlic powder, dried dill, salt, and black pepper. Mix until the consistency is completely smooth and well combined.
    4 oz cream cheese, 1/3 cup mayonnaise, 1/2 tsp garlic powder, 1/4 tsp salt, 1/4 tsp dried dill, 1/8 tsp black pepper
  2. Prep the vegetables: Dice your chosen vegetables into very small, 1/4-inch pieces. Mincing them finely ensures that every bite has a balanced variety of flavors and textures.
    1 cup finely diced vegetables
  3. Warm the tortillas: Place the large flour tortillas in the microwave for about 15 to 20 seconds. This makes them more pliable and prevents them from cracking during the rolling process.
    2 large flour tortillas
  4. Assemble the roll ups: Spread the cream cheese mixture evenly over the surface of each tortilla, leaving a small border at the edges. Sprinkle the diced vegetables, shredded cheddar cheese, and sliced green onions evenly over the cream cheese layer.
    1/2 cup shredded cheddar cheese, 2 tbsp sliced green onions
  5. Roll and secure: Starting at one edge, roll the tortilla tightly toward the opposite side. The cream cheese will help seal the roll. You can secure it with toothpicks if necessary.
  6. Chill: Place the rolled tortillas in the freezer for 20 minutes to set, or wrap them tightly in plastic wrap and refrigerate for at least 2 hours. This step makes them much easier to slice.
  7. Slice and serve: Once chilled, remove any toothpicks and slice the rolls into even pinwheels. Arrange them on a platter for serving.

Notes

Expert TipsManage moisture: If you are using watery vegetables like cucumbers or zucchini, pat them dry with a paper towel after dicing to prevent the filling from becoming soggy.Softened cream cheese is key: Always let your cream cheese sit at room temperature for at least 30 minutes before mixing. Cold cream cheese is difficult to spread and may tear your tortillas.Tight rolls: For the best presentation, roll the tortillas as firmly as possible. Chilling them before slicing is essential for keeping the pinwheels intact.Avoid overfilling: While it is tempting to add extra veggies, overfilling can make the tortillas difficult to roll and cause the filling to squeeze out the ends.