Let me tell you, Fresh Vegetable Tortilla Roll Ups have saved my sanity on more than one questionable weeknight. I first made these for a potluck, mostly because I was too tired to turn on the oven (you know how it is)—and, not to brag or anything, but they vanished before my neighbor’s fancy lemon tart even got touched. My little nephew insists they taste ‘like summer picnics,’ which, coming from a kid who dips crackers in ketchup, is high praise.
Why I Reach For This Recipe Again (And Again…)
I make this when I need to convince the family that eating something green isn’t a punishment. My partner always asks for extra bell peppers (even though he always claims he hates them), and honestly—I love how you can just raid your fridge for random odds and ends. There were a couple times it all looked like a mess, but with a quick slice and stack, everything seems more impressive. (Oh, and if you’ve ever cursed at cream cheese for being too cold? Same, friend.)
What You’ll Need (But Don’t Stress If You Don’t Have Everything)
- 4 large flour tortillas (sometimes I use whole wheat or even spinach ones if they’re on sale; any brand is fine, my grandma always bought Mission but, honestly, store brand works for roll ups)
- 200g cream cheese (full fat is creamier, but low fat will do in a pinch; sometimes I even shortcut with herbed Boursin—shh!)
- 1 large carrot, grated (I’ve used pre-shredded from the salad bag more than once)
- 1/2 red bell pepper, diced (swap yellow or green. Orange works too, but feels more like you’re making a traffic light)
- 2 spring onions, chopped (or a bit of sweet onion, or leave it out if you hate raw onion like my cousin does)
- 1/2 cucumber, deseeded and chopped finely (sometimes I just use a handful of chopped baby cucumbers, seeds and all… rebel, I know!)
- Handful of fresh parsley, chopped (basil or dill also good; dried is okay in a pinch, just go easy)
- 1/2 tsp salt
- Black pepper (as much as you like; I tend to go heavy—maybe too heavy?)
- Optional: handful of baby spinach, a few olives, or slice of avocado if you’re feeling fancy
Let’s Roll (Literally): Directions
- Make sure your cream cheese isn’t rock hard. If it is, cheat and microwave it for 10–15 seconds, just enough to smoosh.
- Scoop cream cheese into a medium bowl, add salt, pepper, and your herbs. Mix! (This is when I usually sneak a little taste—someone has to check the seasoning, you know?)
- Add in all your chopped veggies. Give it a good stir. If it looks a bit messy, that’s fine; after it’s rolled no one will know! (Actually, the messier the better for flavor, in my book.)
- Lay out a tortilla on a cutting board. Smear a generous-but-not-thick layer of the cream cheese mix all the way to the edges. (I always forget the edges and then regret my life later.)
- Top with any extras—spinach, olives, whatever weird and wonderful bits you found in the fridge.
- Now for the fun part: roll it up tightly. Not too tight or the filling will squish out the sides—this is coming form experience, trust me.
- Wrap each roll in cling film. Chill in the fridge for at least 45 minutes. (I get impatient and cut into them early sometimes, but they slice much nicer when fully chilled.)
- Unwrap, slice into 1-inch rounds. Stack on a plate. Stand back and admire for five seconds before the family descends.
Little Notes I’ve Discovered (AKA: What Saved My Butt)
- If cream cheese is stubborn (seriously, why?), adding a spoon of milk makes it easier to spread.
- Don’t worry about perfect chopping—honestly, variation keeps things crunchy and interesting.
- Kids will eat almost anything if you call these ‘veggie pinwheels.’
- Somebody always tries one with ketchup. Resist judging. Or give in. Life’s short.
Variations That Worked (And One That Was… Eh)
- Adding a spoonful of hummus with the cream cheese gave it a nice kick—though, actually, if you go overboard it’ll be too runny.
- Sometimes I scatter feta and chopped kalamata olives for a Greek-ish vibe. It’s lovely—though my friend said it made her think of pizza, which wasn’t what I was going for.
- Once, I tried a sweet version with strawberries and honey. Not my best work. Odd, but maybe you’re bolder!
- Check out Cookie and Kate’s veggie wrap for another fun twist.
Equipment (But Honestly, Use What You Got)
- Cutting board (a big plate is fine in a pinch—just go slow)
- Sharp-ish knife (serrated works but don’t sweat it; I’ve used old steak knives, oops)
- Mixing bowl
- Something to mix with—a fork works when you can’t find your spatula
How Do I Keep These (Assuming They Aren’t Gobbled Up)?
I stick leftovers in a container with a tight lid, separated by baking paper if I’m being fancy. They’ll last a couple days in the fridge—but honestly, in my house they never last more than a day. If they get soft, pop ’em in the freezer for a half hour to firm up (actually, I think they’re even better cold!). I read someone wraps in parchment first, but that’s a step I usually forget.
Serving These With (Or Without) Flair
I put out a plate with a small bowl of salsa or ranch for dunking, and my brother claims they’re best with a tiny squirt of Sriracha (he’s wrong, but to each their own). We sometimes serve them in a spiral pattern at birthday parties—my niece calls them ‘party snails.’
Pro Tips I Only Learned By Messing Up
- Don’t rush the chilling step; if you do, they unravel like a bad scroll (I once brought a tray of roll ups that just… flopped over like sad sandwiches).
- Don’t overstuff. I know it’s tempting, but I’ve learned it makes a mess—less is actually more here.
- Lining the roll with a slice of deli turkey is delicious, but, on second thought, it doesn’t stick great unless the cream cheese layer is thick.
- Oh! And always sharpen your knife before slicing—dull knives squish things flat. This Serious Eats guide actually helped me loads.
- If your first roll looks odd, don’t panic; the middle ones always come out prettier.
FAQ (Because Friends Really Do Ask These Things)
- Can I make Fresh Vegetable Tortilla Roll Ups the night before?
Totally—actually, I think they taste better the next day once the flavors meld. Just don’t wait more than 2 days or the veggies get all sad and limp. - Help—I’m gluten free, can I still make this?
Yep! Use gluten-free tortillas. Mission sells a decent version, or check local brands—some taste better than others, but roll ups are pretty forgiving. - How do I keep them from falling apart?
Chill before slicing, don’t overfill, and start your cut in the middle, not the edges. Otherwise, I always get one weird wedge piece. - Do I need a food processor?
Nope. A knife and a little patience work fine. Once, I tried a grater for everything—it made a mess, but hey, it still ate well! - Can I freeze these?
I’ve never had leftovers long enough to try, but my friend swears you can freeze them for a couple weeks. Thaw in the fridge and they’re basically fine for lunch; texture gets just a bit softer. - What dipping sauce works?
Classic salsa, ranch, even tzatziki if you want to get Mediterranean. My aunt swears by honey mustard. (She’s actually onto something!)
Bit random, but has anyone else noticed how every time you buy a bag of tortillas, there’s always two left over in the fridge for way too long? I once used them as a makeshift frisbee at a picnic. Worked great—except for the seagulls.
Ingredients
- 4 large flour tortillas
- 120 g cream cheese, softened
- 1/2 cup shredded carrot
- 1/2 cup finely chopped red bell pepper
- 1/2 cup thinly sliced cucumber
- 1/4 cup chopped green onions
- 1/4 cup baby spinach leaves
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
Instructions
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1Spread an even layer of softened cream cheese over each flour tortilla.
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2Sprinkle the garlic powder, salt, and black pepper over the cream cheese.
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3Evenly distribute the shredded carrot, chopped red bell pepper, sliced cucumber, green onions, and spinach leaves over the cream cheese layer.
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4Tightly roll up each tortilla, making sure the vegetables stay inside.
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5Slice each roll into 1-inch pieces and arrange them on a platter to serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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