Vegetable Tortilla Roll-Ups

Vegetable Tortilla Roll-Ups bring fresh color, creamy texture, and plenty of crisp vegetable flavor to every spiral. Soft flour tortillas are spread with a bright herb cream cheese filling, then layered with cheddar, carrots, broccoli, red pepper, spinach, and green onions.

Fresh lemon and Dijon keep the filling lively, while dill and chives add a clean, savory finish. The vegetables are chopped finely, so the rolls stay neat and every bite gets a little of everything.

These easy tortilla roll-ups require no cooking and can be prepared several hours ahead. They are perfect for parties, picnics, lunchboxes, showers, or a simple afternoon snack. After chilling, the rolls slice into colorful pinwheels that look impressive without requiring complicated work. Small appetizers have a way of encouraging “just one more,” and these make that decision especially easy.

Recipe Yield: 8 servings (32 roll-ups)

INGREDIENTS

4 large flour tortillas, about 10 inches each
8 oz regular cream cheese, fully softened
2 tbsp plain full-fat Greek yogurt
3/4 cup finely shredded sharp cheddar cheese
1/2 cup finely shredded carrot
1/2 cup finely chopped broccoli florets
1/3 cup finely diced red bell pepper, patted dry
1/3 cup finely chopped baby spinach, patted dry
1/4 cup thinly sliced green onions
1 tbsp chopped fresh dill
1 tbsp chopped fresh chives
1 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 tsp Dijon mustard
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp fine sea salt
1/4 tsp black pepper

INSTRUCTIONS

1. Prepare the creamy base:
Beat the softened cream cheese and Greek yogurt until completely smooth. Mix in the lemon juice, zest, Dijon, garlic powder, onion powder, salt, and black pepper.

2. Add the filling ingredients:
Fold in the cheddar, carrot, broccoli, bell pepper, spinach, green onions, dill, and chives until evenly combined.

3. Fill the tortillas:
Divide the filling evenly among the tortillas. Spread it into a thin, even layer, leaving a 1/2-inch border around the edges.

4. Roll and chill:
Roll each tortilla firmly into a tight log without squeezing out the filling. Wrap snugly in parchment or reusable food wrap and refrigerate for at least 2 hours.

5. Slice and serve:
Trim the uneven ends. Using a sharp serrated knife, gently cut each log into eight even roll-ups and serve chilled.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Dry vegetables create the best texture: Wash the vegetables first, then dry them thoroughly before chopping. Even a little excess moisture can soften the tortillas.
• Chop everything very finely: Small vegetable pieces distribute evenly, make tighter rolls, and prevent the filling from falling out during slicing.
• Use flexible tortillas: Room-temperature tortillas roll most easily. If they feel stiff, warm each one for 8–10 seconds before filling, then let it cool slightly.
• Chill before cutting: Two hours gives the cream cheese filling enough time to firm. Wipe the serrated knife between cuts for cleaner spirals.