These Vegetable Cream Cheese Tortilla Roll Ups are the ultimate no-cook appetizer — fresh, colorful, creamy, and bursting with vibrant flavors. Perfect for parties, lunchboxes, or snacks, these bite-sized pinwheels feature a smooth cream cheese filling loaded with crunchy vegetables and wrapped in soft flour tortillas. They’re easy to prepare, can be made ahead, and always impress with their beautiful presentation and refreshing taste.
Why You’ll Love This Recipe
These roll ups are the definition of quick, fun, and flavorful. They’re not only vegetarian and wholesome but also incredibly adaptable — you can adjust the vegetables, herbs, or seasonings to your liking. The best part? They require no cooking at all, making them ideal for busy days or last-minute entertaining. Their creamy, tangy filling paired with crisp veggies and tender tortillas creates a perfect balance in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Filling
8 oz (225 g) cream cheese, softened
¼ cup sour cream or Greek yogurt
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 small cucumber, seeded and finely chopped
1 carrot, grated
2 green onions, thinly sliced
¼ cup shredded cheddar or mozzarella cheese (optional)
Salt and black pepper, to taste
½ teaspoon garlic powder (optional)
2 tablespoons chopped fresh herbs (parsley, dill, or chives)
For Assembly
5–6 large flour tortillas (10-inch size)
Directions
Prepare the Filling
In a medium bowl, mix the softened cream cheese with sour cream or Greek yogurt until smooth and creamy.
Add the Vegetables
Stir in the diced bell peppers, cucumber, grated carrot, green onions, herbs, and cheese if using. Season with salt, pepper, and garlic powder. Mix until all ingredients are evenly combined.
Assemble the Roll Ups
Lay one tortilla on a flat surface. Spread a thin, even layer of the filling across it, leaving about ½ inch border around the edges.
Roll and Chill
Roll the tortilla tightly from one end to the other. Wrap it in plastic wrap and refrigerate for at least 1 hour to firm up the filling.
Slice and Serve
Remove the wrap, slice each roll into ¾-inch thick pieces, and arrange them on a serving platter. Serve chilled or at room temperature.
Servings and Timing
Servings: Makes about 24–30 roll ups (6 servings)
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Variations
Add protein: Include thin slices of turkey, grilled chicken, or smoked salmon for a more filling option.
Switch the tortillas: Use spinach, sun-dried tomato, or whole wheat tortillas for a colorful twist.
Spice it up: Mix a little hot sauce or diced jalapeños into the filling for extra heat.
Vegan version: Substitute vegan cream cheese and plant-based yogurt for a dairy-free alternative.
Extra crunch: Add finely chopped celery or shredded cabbage for additional texture.
Storage/Reheating
Storage: Store leftover roll ups in an airtight container in the refrigerator for up to 3 days.
Make ahead: You can prepare and chill the filled tortillas up to a day in advance. Slice them just before serving for the best presentation.
Freezing: Not recommended, as the fresh vegetables lose their crispness when thawed.
Reheating: These roll ups are best served cold and are not meant to be reheated.
FAQs
1. Can I make these roll ups a day ahead?
Yes, they’re perfect for preparing ahead. Wrap the rolled tortillas tightly and refrigerate overnight, then slice before serving.
2. How do I keep the tortillas from getting soggy?
Pat the vegetables dry before mixing them into the filling to prevent excess moisture.
3. What type of tortilla works best?
Soft, large flour tortillas work best because they roll easily without cracking.
4. Can I use low-fat cream cheese?
Absolutely. Low-fat or light cream cheese still gives a creamy texture while reducing calories.
5. How do I get clean, even slices?
Use a sharp knife and chill the rolls thoroughly before cutting.
6. Can I make these gluten-free?
Yes, just substitute gluten-free tortillas for a celiac-friendly version.
7. What other vegetables can I add?
You can include shredded lettuce, chopped spinach, or even finely diced tomatoes for variety.
8. Can I skip the cheese?
Yes, the roll ups will still be delicious and creamy without cheese.
9. How long can they sit out at room temperature?
For food safety, they should not sit out longer than 2 hours.
10. What can I serve with these roll ups?
They pair wonderfully with hummus, salsa, or ranch dip for extra flavor.
Conclusion
Vegetable Cream Cheese Tortilla Roll Ups are a vibrant, easy-to-make appetizer that delivers both flavor and freshness in every bite. With their creamy filling, crisp vegetables, and soft tortillas, these pinwheels make entertaining effortless and enjoyable. Whether for parties, picnics, or light lunches, they’re a crowd-pleaser that combines simplicity, color, and taste — a recipe you’ll find yourself returning to again and again.
These no-cook Vegetable Cream Cheese Tortilla Roll Ups are packed with colorful crunchy vegetables and creamy herb-seasoned cheese, all wrapped in soft tortillas. A quick, healthy, and crowd-pleasing appetizer perfect for parties, picnics, or lunchboxes.
Ingredients
8 oz (225 g) cream cheese, softened
¼ cup sour cream or Greek yogurt
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 small cucumber, seeded and finely chopped
1 carrot, grated
2 green onions, thinly sliced
¼ cup shredded cheddar or mozzarella cheese (optional)
Salt and black pepper, to taste
½ teaspoon garlic powder (optional)
2 tablespoons chopped fresh herbs (parsley, dill, or chives)
5–6 large flour tortillas (10-inch size)
Instructions
In a medium bowl, mix cream cheese and sour cream (or Greek yogurt) until smooth and creamy.
Add diced bell peppers, cucumber, grated carrot, green onions, cheese (if using), herbs, salt, pepper, and garlic powder. Stir to combine.
Lay one tortilla flat and spread a thin, even layer of the vegetable-cream cheese mixture, leaving a ½ inch border.
Roll the tortilla tightly and wrap in plastic wrap. Repeat with remaining tortillas.
Refrigerate the wrapped rolls for at least 1 hour to firm up.
Slice each roll into ¾-inch pinwheels using a sharp knife. Serve chilled or at room temperature.
Notes
Pat vegetables dry before mixing to avoid soggy roll ups.
For best results, chill before slicing for clean edges and firm pinwheels.
Use colorful or flavored tortillas for extra flair.
