So I brought a massive plate of these to my cousin’s housewarming last month, and they were gone in literally ten minutes. I’m not exaggerating. It’s the one thing I make that people consistently track me down for to get the recipe. The thing that gets everyone is the texture—that ridiculously smooth cream cheese packed with fresh, crunchy bits of veg. My only real “secret” is to chop the veggies super small and to not get impatient and skip the chilling time. It makes all the difference.
The Shopping List
The list is simple, which is why I love it. Nothing fancy here. You probably have half of this stuff already. This is my proof that a healthy tortilla roll up recipe doesn’t have to be boring.
- 1 block of cream cheese (the 8-ounce one), sitting on the counter for an hour or so
- A big spoonful (about 1/2 cup) of sour cream or full-fat Greek yogurt
- 1 red bell pepper
- A couple of carrots
- A bunch of green onions
- A handful of fresh spinach
- Fresh dill (don’t skip this, it’s a game-changer)
- Garlic powder & onion powder
- Salt & pepper
- A pack of the big, burrito-sized flour tortillas
Putting These Fresh Vegetable Tortilla Roll Ups Together
Alright, here’s the game plan. It’s more assembly than actual cooking.
Step 1: The Chopping
This is the only part that takes any real time. You want to get your bell pepper, carrots, green onions, and spinach chopped up into tiny little pieces. The smaller the better. It makes sure you get a little bit of everything in each pinwheel instead of a giant chunk of carrot in one bite. And make sure your veggies are dry after you wash them.
Step 2: The Creamy Part
In a bowl, mix your now-soft cream cheese with the sour cream and spices. I once tried to do this with cold cream cheese because I was in a hurry. Once. My arm hated me for it, and the whole thing was lumpy. Just let it soften. It’s worth it.
Step 3: Mix It Up
Dump all your finely chopped veggies and the dill into the cream cheese bowl. Give it a good stir. It should look like colorful confetti in there. This is the good stuff, the heart of your cream cheese veggie pinwheels.
Step 4: Smear and Roll
Lay a tortilla out. Spoon a layer of the veggie cream cheese over it, but don’t go all the way to the very, very edge. Leave a little space. Then, starting at one end, roll it up. You want it to be snug, but not so tight that the filling is squeezing out the sides.
Step 5: The Fridge is Your Friend
Whatever you do, don’t skip this. Wrap each roll in plastic wrap and stick them in the fridge. They need at least an hour, but honestly, they’re even better if they can hang out for a few hours, or even overnight. This is what makes them the perfect make-ahead cold appetizer—you do the work the day before. If you try to slice them warm, you’ll have a sloppy mess.
Step 6: Slice ’em Up
When you’re ready to serve, unwrap the rolls. A bread knife, surprisingly, works great for slicing these without squishing them. Just slice them into little one-inch wheels. Arrange them on a plate, and get ready for them to disappear.
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For Real, They’re That Good
I’m not just saying it. This is one of those no-fail, vegetarian party finger food recipes that feels way more impressive than the effort it takes. They’re just so fresh and easy to eat. I’m pretty sure these fresh vegetable tortilla roll ups will become a staple for you, too.
And hey, if you make them and decide to throw something else in—like jalapeños or a different herb—you have to tell me in the comments. I’m always looking for ways to switch it up.
Vegetable Tortilla Roll Ups
The best fresh vegetable tortilla roll ups! An easy creamy and crunchy make-ahead appetizer perfect for any party or just a simple healthy snack.
Ingredients
- 1 block of cream cheese (the full-fat block kind not the tub)
- A big spoonful of sour cream (or greek yogurt if you wanna feel healthier)
- 1 red bell pepper
- a couple carrots
- some green onions
- a handful of spinach (just chop all this veggie stuff up super tiny)
- fresh dill (way better if you can find it)
- garlic powder onion powder salt and pepper
- 4-5 big flour tortillas (the burrito ones)
Instructions
Step 1
Okay the only real work here is the chopping. I just put on some music and get it done. Dice all the veggies as small as you can manage... and listen... you have to pat them totally dry. Otherwise everything gets watery and weird.
Step 2
Alright grab a bowl. Throw in the cream cheese thats been sitting out for a bit... plus the sour cream and the spices. I'm not kidding about the room temp cream cheese. Fighting with cold cream cheese is the worst it never gets smooth.
Step 3
Now just dump all that beautiful chopped up stuff into the cream cheese. I just fold it all together with a spatula 'til it looks like confetti. Dont overmix it.
Step 4
I take a big scoop and just smear it over a tortilla. You wanna leave a little empty space around the edge... like a crust. That stops the guts from spilling out when you roll it up.
Step 5
This next part is the most important. Roll it up really snug then wrap it in plastic. It needs at least an hour in the fridge... longer is even better. A cold roll slices like a dream... a warm one is a mushy nightmare. Especially in this August heat you want it nice and cold.
Step 6
Once theyre good and cold you can slice them. I use my bread knife it seems to do the best job without squishing anything. Just make little one-inch wheels and youre done.
Notes
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving:Calories: 103Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 166mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 3g