Vegetable Tortilla Roll Ups (Printable Version)
Soft tortillas spread with creamy herb filling and crisp vegetables, sliced into colorful bite-sized pinwheels.
# What You'll Need:
→ Creamy Spread
01 - 1/2 cup cream cheese, softened
02 - 2 tablespoons sour cream
03 - 1 tablespoon mayonnaise
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - Salt and black pepper, to taste
→ Vegetables
07 - 1/2 red bell pepper, finely diced
08 - 1/2 yellow bell pepper, finely diced
09 - 1 small carrot, peeled and grated
10 - 1/2 cucumber, deseeded and finely diced
11 - 2 green onions, finely chopped
12 - 2 tablespoons fresh parsley, chopped (optional)
→ Wraps
13 - 4 large flour tortillas (10-inch diameter)
# Directions:
01 - Combine cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper in a medium mixing bowl. Stir until mixture is completely smooth and creamy.
02 - Fold in the red and yellow bell peppers, carrot, cucumber, green onions, and parsley to evenly distribute throughout the creamy spread.
03 - Place the flour tortillas on a clean surface.
04 - Evenly spread one-quarter of the vegetable mixture onto each tortilla, leaving a 1/2-inch border around the edges.
05 - Tightly roll up each tortilla. Using a sharp knife, slice each roll into 1-inch pieces.
06 - Arrange roll ups on a platter and serve immediately, or cover and refrigerate for up to 4 hours.
# Expert Advice:
01 -
- You can pull these together in just fifteen minutes and they always look stunning on a platter.
- Every bite manages to be crunchy, creamy, and fresh – even picky eaters can't resist them.
02 -
- If the tortillas are too cold, they crack when rolled – just warm them up slightly.
- Draining or patting your diced vegetables dry stops the filling from turning wet and soggy later.
03 -
- Using a serrated knife makes slicing neater and preserves the spiral shape.
- If your filling seems too soft, popping it in the fridge for ten minutes helps it firm up before spreading.