Vegetable Tortilla Roll Ups (Printable version)
Soft tortillas stuffed with creamy cheese spread and crisp peppers, cucumber and carrot - quick party bites.
# Ingredient list:
→ Creamy Spread
01 - 1/2 cup (4 ounces) 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 freshly ground 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 - In a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper. Mix until the blend is smooth and uniform.
02 - Fold in red bell pepper, yellow bell pepper, carrot, cucumber, green onions, and parsley until evenly distributed throughout the spread.
03 - Arrange tortillas flat on a clean cutting board or countertop.
04 - Spread approximately one-fourth of the vegetable mixture evenly over each tortilla, leaving a 1/2 inch border around the edges.
05 - Roll up each tortilla tightly to enclose the filling securely.
06 - With a sharp knife, trim the ends if desired, then slice each roll into 1-inch segments. Arrange pieces on a serving platter.
07 - Serve immediately, or cover and refrigerate up to 4 hours before serving for optimal freshness.
# Expert Tips:
01 -
- The creamy, tangy filling hides a garden’s worth of crunchy veggies and tastes like you put in way more effort than you did.
- They can be sliced, stacked, and ready in under 20 minutes whenever you need a colorful crowd-pleaser or quick lunch.
02 -
- If you skip deseeding the cucumber, you'll end up with filling that's watery and hard to roll.
- A firmer cream cheese makes for neater slicing—don't let the spread get too warm or it gets messier.
03 -
- Tuck the ends in slightly as you roll for cleaner, more photogenic cuts.
- Chill the rolled tortillas before slicing for extra tidy pieces (and less fighting with the filling).