Veggie Tortilla Roll Ups Recipe

5 from 1 vote

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

Prep Time18

Course: Appetizer, Lunch, Snack

Cuisine: American

Keyword: vegetable roll-ups, vegetable tortilla roll ups, veggie tortilla roll ups

Servings:

Calories: 98kcal

Author: Leigh Harris

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.

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.