Fresh Vegetable Tortilla Roll Ups

Looking for a simple, make-ahead lunch or appetizer that’s packed with flavor and veggies? I love how these Fresh Vegetable Tortilla Roll Ups tick all the boxes: they’re quick, customizable, and don’t require any cooking. Whether I’m preparing lunchboxes, snacks, or light party bites, these pinwheels are always a hit.

Why You’ll Love This Recipe

These roll ups are incredibly easy to make in under 30 minutes, which is perfect when I’m in a rush or planning ahead. The combination of creamy filling, crisp veggies, and soft tortillas makes each bite satisfying and flavorful. I also like that I can prep them in advance and keep them chilled for grab-and-go convenience. The recipe is also flexible—whatever veggies I’ve got in the fridge can work, and I can always change up the cheese or spreads to suit my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup diced vegetables: broccoli, carrots, and red bell pepper

• 4 ounces softened cream cheese

• 1/3 cup mayonnaise

• 1/2 teaspoon garlic powder

• 1/4 teaspoon dried dill

• 1/4 teaspoon salt

• 1/8 teaspoon ground black pepper

• 2 large flour tortillas meant for burritos

• 1/2 cup shredded cheddar cheese

• 2 tablespoons sliced green onions

Directions

Step 1: Prep the veggies and ingredients
I start by chopping the veggies as finely as possible—this keeps the roll ups tight and easy to slice. I also let the cream cheese sit at room temperature so it’s soft and easy to mix.

Step 2: Make the filling
In a mixing bowl, I combine the softened cream cheese, mayonnaise, garlic powder, dill, salt, and black pepper until the mixture is creamy and smooth.

Step 3: Fill the tortillas
I warm the tortillas for about 15 seconds in the microwave to make them more flexible. Then I spread the cream cheese mixture evenly across each tortilla, leaving a ½-inch border. I sprinkle on the diced vegetables, shredded cheese, and green onions.

Step 4: Roll and chill
Rolling the tortillas tightly helps everything hold together. I secure each with toothpicks and let them chill—either 20 minutes in the freezer or overnight in the fridge.

Step 5: Slice and serve
Once set, I remove the toothpicks and slice the rolls into 1-inch pinwheels. They’re ready to plate and serve.

Servings and timing

Servings: Makes about 16-20 pinwheels (2-4 servings depending on portion size)
Prep time: 15-25 minutes
Chill time: 20 minutes to overnight
Total time: 35-45 minutes
Difficulty level: Easy

Variations

I love switching things up with this recipe. Sometimes I swap cream cheese with goat cheese for a tangier flavor or replace mayo with Greek yogurt for a lighter texture. I’ve used whole wheat or spinach tortillas when I want something a bit different. Other veggies like cucumber, zucchini, or even corn can be great additions—just make sure to dice them small and pat them dry. Pepper jack or a Mexican cheese blend also add a nice twist if I want something spicier.

Storage/Reheating

These roll ups are perfect for prepping ahead. I wrap them tightly in plastic wrap and store in an airtight container in the fridge for up to 3 days. If I’ve pre-sliced them, I let them rest at room temperature for about 10-15 minutes before serving for the best flavor and texture. I don’t recommend reheating these since they’re meant to be served cold or at room temperature.

FAQs

How do I keep the roll ups from getting soggy?

I always make sure to pat the veggies dry with paper towels and avoid overly watery ingredients. The cream cheese layer also acts as a barrier to keep moisture out of the tortillas.

Can I make these a day in advance?

Absolutely. I often make them the night before and keep them wrapped in the fridge. I slice them just before serving to keep them looking fresh.

Are these freezer-friendly?

I wouldn’t freeze them. The texture of the cream cheese and tortillas changes after freezing and thawing. These are best kept in the fridge and enjoyed within a few days.

What kind of tortillas work best?

I’ve found that large flour tortillas (burrito size) work best—they’re flexible and don’t crack. Whole wheat or spinach wraps also work well, but I avoid corn tortillas since they tend to break when rolled.

Can I make this dairy-free?

Yes! I use dairy-free cream cheese and cheese alternatives when I need a dairy-free option. The texture might be a bit different, but it still works well.

Conclusion

Fresh Vegetable Tortilla Roll Ups are one of my favorite go-to recipes when I want something tasty, simple, and versatile. Whether I’m prepping for lunch, snacks, or a party, they’re quick to make, easy to customize, and always satisfying. With just a few basic ingredients and no cooking required, these are a winner every time.

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