Fresh Vegetable Tortilla Roll-Ups are the kind of recipe that fits into almost any moment of the day. In the first bite, you get creamy, tangy filling followed by a crunch of fresh vegetables, all wrapped in a soft flour tortilla. This Fresh Vegetable Tortilla Roll-Ups recipe is simple, colorful, and incredibly versatile, making it perfect for parties, lunchboxes, potlucks, or quick no-cook meals.
These vegetarian pinwheels are especially loved because they are easy to prepare ahead of time, budget-friendly, and endlessly customizable with whatever vegetables you have on hand. Whether you need an appetizer that looks impressive or a snack the whole family will enjoy, this recipe checks every box.
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Why You’ll Love This Fresh Vegetable Tortilla Roll-Ups Recipe
There are so many reasons these roll-ups become a repeat favorite once you try them.
First, they are quick and beginner-friendly. No oven, no stove, and no complicated steps are required. Everything comes together in one bowl and a few minutes of chopping.
Second, they are fresh and colorful. The combination of crunchy vegetables and creamy filling makes each bite balanced and satisfying without feeling heavy.
Third, they are perfect for make-ahead prep. You can assemble the tortillas hours or even a day in advance, chill them, and slice right before serving.
Finally, this recipe is easy to adapt. You can switch up the vegetables, try different cheeses, or adjust seasonings to match your taste or dietary needs.
Ingredients for Fresh Vegetable Tortilla Roll Ups
Creamy Filling
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Fresh Vegetables
- 1/2 cup finely chopped broccoli florets
- 1/2 cup shredded carrots
- 1/2 cup finely chopped red bell pepper
- 2 green onions, thinly sliced
Wrap and Cheese
- 4 large burrito-size flour tortillas
- 1 cup shredded cheddar cheese
Ingredient Notes and Substitutions
Cream cheese should be fully softened so it spreads easily. If you forget to set it out, let it sit at room temperature for about 30 minutes.
Mayonnaise adds creaminess and helps the filling stay smooth. You can use light mayo or plain Greek yogurt for a lighter option.
Vegetables should be chopped very small. This is key for clean slices and roll ups that stay together.
Cheddar cheese adds a mild, familiar flavor, but you can also use Colby Jack, Monterey Jack, or a shredded cheese blend.
For extra freshness, you can add a tablespoon of lemon juice to the cream cheese mixture.
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Wash and dry all vegetables thoroughly. Finely chop the broccoli and red bell pepper, shred the carrots if not pre-shredded, and slice the green onions. Smaller pieces help the roll ups slice neatly.
Step 2: Make the Cream Cheese Mixture
In a medium bowl, combine the softened cream cheese, mayonnaise, garlic powder, dried dill, salt, and black pepper. Mix until smooth and well blended.
Step 3: Assemble the Tortillas
Lay one tortilla flat on a clean surface. Spread an even layer of the cream cheese mixture over the entire tortilla, reaching close to the edges.
Sprinkle a portion of the chopped vegetables evenly over the cream cheese, followed by shredded cheddar cheese.
Step 4: Roll Tightly
Starting at one edge, roll the tortilla up as tightly as possible without squeezing out the filling. Repeat with remaining tortillas.
Step 5: Chill and Slice
Wrap each rolled tortilla in plastic wrap. Refrigerate for at least 1 hour or place in the freezer for about 20 minutes to firm up.
Unwrap and slice each roll into 1-inch pinwheels using a sharp knife.
Pro Tips for Success
- Warm tortillas slightly if they feel stiff. A few seconds in the microwave makes rolling easier.
- Use a sharp serrated knife for cleaner slices.
- Chill the rolls before slicing to prevent the filling from squishing out.
- Do not overfill the tortillas or they may unroll.
- Pat vegetables dry if they seem wet to avoid soggy pinwheels.
Flavor Variations
- Southwest Style: Add taco seasoning and swap cheddar for pepper jack cheese.
- Mediterranean: Use feta cheese, chopped olives, and diced cucumbers.
- Garden Herb: Add fresh parsley or chives to the cream cheese mixture.
- Spicy Kick: Stir in finely chopped jalapenos or a dash of hot sauce.
- Protein Boost: Add mashed chickpeas or finely chopped tofu for extra substance.
Serving Suggestions
Fresh Vegetable Tortilla Roll Ups are incredibly versatile. Serve them as an appetizer platter for parties, paired with fruit and dips for brunch, or packed into lunchboxes with a side of grapes or apple slices.
They also work well as a light lunch alongside a simple salad or soup. For gatherings, arrange them on a tray with different colored vegetables to create a vibrant presentation.
Storage and Freezing Instructions
Store sliced pinwheels in an airtight container in the refrigerator for up to 3 days.
To make ahead, store the rolled tortillas uncut and wrapped tightly. Slice just before serving for the freshest texture.
These roll ups can be frozen before slicing. Wrap tightly in plastic wrap and place in a freezer-safe bag for up to 1 month. Thaw in the refrigerator before slicing.
Fresh Vegetable Tortilla Roll Ups Recipe
- Total Time: 1 hour 20 minutes
- Yield: 24 pinwheels
- Diet: Vegetarian
Description
Fresh, colorful tortilla roll ups made with a creamy dill-seasoned filling, crunchy vegetables, and shredded cheese. These no-cook vegetarian pinwheels are perfect for parties, lunchboxes, potlucks, or quick snacks.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup finely chopped broccoli florets
- 1/2 cup shredded carrots
- 1/2 cup finely chopped red bell pepper
- 2 green onions, thinly sliced
- 4 large burrito-size flour tortillas
- 1 cup shredded cheddar cheese
Instructions
- Wash, dry, and finely chop all vegetables.
- In a medium bowl, mix softened cream cheese, mayonnaise, garlic powder, dried dill, salt, and black pepper until smooth.
- Lay a tortilla flat and spread an even layer of the cream cheese mixture over the entire surface.
- Sprinkle vegetables evenly over the cream cheese, then top with shredded cheddar cheese.
- Roll the tortilla tightly into a log.
- Wrap each roll tightly in plastic wrap.
- Refrigerate for at least 1 hour to firm up.
- Unwrap and slice into 1-inch pinwheels using a sharp knife.
Notes
Finely chop vegetables and chill rolls before slicing for clean pinwheels. Do not overfill tortillas to prevent unrolling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~150 |
| Protein | 4 g |
| Carbohydrates | 14 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sodium | 280 mg |
FAQ About Fresh Vegetable Tortilla Roll Ups
Can I make these the night before?
Yes, these roll ups are perfect for making ahead. Assemble and chill overnight, then slice just before serving.
What tortillas work best?
Large burrito-size flour tortillas work best because they roll easily and hold more filling without breaking.
Can I make this recipe vegan?
You can use dairy-free cream cheese, vegan mayo, and plant-based shredded cheese for a vegan version.
Why do my pinwheels fall apart?
This usually happens if the vegetables are chopped too large or the rolls were not chilled before slicing.
Are these kid-friendly?
Absolutely. The mild flavors and fun pinwheel shape make them a favorite with kids.
Final Thoughts
This Fresh Vegetable Tortilla Roll Ups recipe proves that simple ingredients can create something truly special. With fresh vegetables, creamy filling, and endless customization options, these vegetarian pinwheels are easy to love and even easier to make. Whether you are hosting guests or prepping snacks for the week, this recipe is one you will come back to again and again.