These veggie tortilla roll ups are creamy goodness and loaded with flavor. Diced veggies, cream cheese, and ranch seasoning rolled into pinwheels make a great party appetizer or fun lunch!

Veggie tortilla roll ups lined up on a square dark plate garnished with diced green onions and shredded carrots.

Why You’ll Love These

These vegetable roll ups are a great way to get more fresh vegetables in the family’s diet! It’s also a good way of using up any leftover vegetables.

They make a great holiday or party appetizer, but they also work great in the kids’ lunch boxes.

They are super easy to make and can be done in under 20 minutes!

Some of our other favorite appetizer recipes to make are Crispy Baked Garlic Parmesan Chicken Wings, Baked Ricotta Dip, Olive Cheese Ball, Velveeta Cheese Dip, and Fresh Herb Vegetable Dip.

How to Make Veggie Tortilla Roll Ups

Beat the cream cheese until smooth. Mix in the sour cream and ranch.

Softened cream cheese for the vegetable tortilla roll ups recipe beaten smooth in a large glass bowl on a dark surface.

Sour cream and dry ranch seasoning mix added to the smooth cream cheese for the veggie roll ups recipe.

Add the bell peppers, broccoli, carrots, green onions, and cheddar cheese. Stir until well combined. Lay a tortilla out on a flat surface, spread 1/3 cup of the vegetable cream cheese mixture to the edges in a thin layer. Sprinkle 1/3 cup of lightly packed fresh arugula over the cheese mixture.

Vegetable cream cheese mixture combined in a glass mixing bowl for the veggie tortilla roll ups.

One tortilla on a wooden cutting board layered with the cream cheese mixture and baby arugula.

Roll up the tortilla tightly, place seam side down on a sheet of plastic wrap, and wrap tightly. Place on a baking tray or large plate and repeat with the remaining cream cheese mixture and tortillas. Refrigerate for at least 4 hours up to overnight.

Veggie tortilla roll up on a wooden cutting board.

Veggie tortilla roll ups wrapped individually in plastic wrap, lined up on a baking sheet.

Once thoroughly chilled, remove the filled tortillas from the plastic wrap, trim the uneven ends off, and slice them into 1/2″ to 3/4″ pinwheels. Serve immediately or cover tightly and refrigerate until ready to serve.

Sliced veggie tortilla roll ups on a wooden cutting board.

Tips

Using an offset spatula to spread the cheese mixture over the tortilla makes it easier.
I don’t recommend vegetables that contain a lot of water, like cucumbers and tomatoes. The water will weep and make the tortilla soggy.
Dice all the vegetables the same size.
I purchase matchstick carrots for our salads, so I use those and chop them up finely.
Do NOT fill the roll ups too much; use just a little over 1/3 cup of filling and spread it thinly to the edges. Otherwise, you will likely get air pockets when rolling.

Variations

Choose your favorite variety of vegetables. Mix up the flavors and textures.
Use fresh baby spinach instead of arugula.
You can use lavish bread instead of tortillas, or make them using low-carb tortillas.
Instead of green onions, use chives or diced red onions.
You can add black olives or green olives, just be sure to pat them dry with paper towels.

More Delicious Roll Up Recipes (Pinwheel Recipes)

Bacon Jalapeno Popper Pinwheels

How To Make Easy Italian Pinwheel Appetizers

Easy Buffalo Chicken Pinwheels

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Veggie Tortilla Roll Ups Recipe

These veggie tortilla roll ups are creamy, loaded with flavor, and make great party appetizers, easy lunches, or grabbable snacks.

5 from 1 vote

Print Pin Rate

Course: Appetizer, Lunch, Snack

Cuisine: American

Prep Time: 18

Servings:

Calories: 98kcal

Author: Leigh Harris

Ingredients

7 10-inch Flour tortillas burrito size
12 oz Cream cheese softened
3/4 cup Sour cream
1 packet Hidden Valley Ranch Seasoning Mix 1 ounce or 3 T
1/2 cup Bell pepper, any color finely diced
1/2 cup Broccoli, raw finely diced
1/2 cup Carrots, raw finely diced
1/3 cup Green onions tops only, finely diced
1/2 cup Sharp cheddar cheese finely shredded
2 oz Baby arugula

Instructions

Wash and dry the vegetables with paper towels before chopping. You don't want any extra moisture in the cream cheese mixture.
In a large bowl, beat the cream cheese until smooth. Mix in the sour cream and ranch. Add the peppers, broccoli, carrots, green onions, and cheddar cheese. Stir until well combined.
12 oz Cream cheese, 3/4 cup Sour cream, 1 packet Hidden Valley Ranch Seasoning Mix, 1/2 cup Bell pepper, any color, 1/2 cup Broccoli, raw, 1/2 cup Carrots, raw, 1/3 cup Green onions, 1/2 cup Sharp cheddar cheese
Lay a tortilla out on a flat surface, spread 1/3 cup of the vegetable cream cheese mixture to the edges in a thin layer. Sprinkle 1/3 cup of lightly packed fresh arugula evenly over the cheese mixture.
7 10-inch Flour tortillas, 2 oz Baby arugula
Roll up the tortilla tightly, place seam side down on a sheet of plastic wrap, and wrap tightly. Place on a baking sheet or large plate and repeat with the remaining cream cheese mixture and tortillas. Refrigerate for at least 4 hours up to overnight.
When ready to serve, remove the filled tortillas from the plastic wrap, trim the uneven ends off, and slice them into 1/2″ to 3/4″ pinwheels. Serve immediately or cover tightly and refrigerate until ready.

Notes

Using an offset spatula to spread the cheese mixture over the tortilla makes it easier.
I don’t recommend vegetables that contain a lot of water, like cucumbers and tomatoes. The water will weep and make the tortilla soggy.
Dice all the vegetables the same size.
Do NOT fill the roll ups too much; use just a little over 1/3 cup of filling and spread it thinly to the edges. Otherwise, you will likely get air pockets when rolling.

Nutrition