Fresh Vegetable Tortilla Roll Ups

Fresh vegetable tortilla roll ups bring together flavor and convenience in a way that makes light lunches and party platters almost effortless. These are a favorite in my kitchen because they never disappoint—whether packed for school, served at a potluck, or made on a whim from whatever produce is left in the crisper drawer. The best thing about this recipe is how flexible it is for busy days or picky eaters alike.

I started making these roll ups a few years back when my kids went through a phase of rejecting just about anything green and crunchy. Now they are the first thing requested for field trips and even holiday gatherings because everyone gets to pick the veggies they love most.

Ingredients

• Diced broccoli carrots and red bell pepper: about one cup combine to give crunch sweetness and color plus a healthy dose of vitamins. Choose bright firm vegetables for the best texture
• Softened cream cheese: four ounces is key for a creamy filling that holds everything together. Let it sit at room temperature for easy spreading
• Mayonnaise: about one third of a cup adds lightness and richness. Use a high quality full fat mayonnaise for the smoothest texture
• Garlic powder: half a teaspoon gives subtle earthy flavor. Use fresh garlic powder for the best punch
• Dried dill: a quarter teaspoon adds a herby garden note. Look for dill that smells fresh and vibrant
• Salt: a quarter teaspoon balances all the flavors. Always taste as you go if your cheese is salty
• Ground black pepper: an eighth teaspoon brings a gentle heat. Use freshly ground pepper if you have it
• Large burrito size flour tortillas: use two so everything rolls up neatly without splitting. Check the ingredient labels for the softest and most pliable options at the store
• Shredded cheddar cheese: half a cup provides extra flavor and binds the filling. Sharp cheddar makes these extra tasty so grate your own for the freshest taste
• Sliced green onions: two tablespoons bring brightness and a slight bite. Use the green parts for mild flavor

Step-by-Step Instructions

Prep the Vegetables:

Dice broccoli carrots and red bell pepper into very small even pieces. Pat them dry with a paper towel to keep the filling from getting watery

Mix the Creamy Base:

In a medium bowl blend softened cream cheese mayonnaise garlic powder dried dill salt and black pepper together until completely smooth and fluffy. Scrape around the bowl to catch any unmixed cream cheese

Combine the Filling:

Stir in diced vegetables shredded cheddar and sliced green onions to the creamy base. Mix thoroughly so every scoop has an even distribution of veggies and cheese

Spread the Mixture:

Lay out a burrito sized tortilla on a clean surface. Gently spread half of the veggie mixture all the way to the edges but leave a small border free to make rolling easier and prevent overflow

Roll Up and Wrap:

Starting at one end tightly roll up the tortilla into a cylinder. Wrap the roll in plastic wrap snugly so it holds its shape. Repeat with the second tortilla and remaining filling

Chill Before Slicing:

Place the wrapped rolls in the refrigerator for at least two hours or even overnight. Chilling keeps them neat and makes slicing much cleaner

Slice and Serve:

Unwrap each roll and use a sharp serrated knife to slice into one inch pinwheels. Wipe the knife between cuts for tidy pieces. Arrange on a platter and serve immediately or hold chilled until serving

Save

Cheddar cheese in these roll ups always reminds me of my childhood lunches when I would beg my mom for extra cheesy wraps. Now my kids do the same and the kitchen always smells inviting when I slice these for a weekday treat.

Storage Tips

Wrap uncut rolls tightly in plastic wrap and store in an airtight container in the fridge for up to three days. They are best eaten within the first two days for optimal freshness and crunch. If the roll ups are pre sliced let them come to room temperature for fifteen minutes before serving to bring out all the flavors.

Ingredient Substitutions

If your fridge is nearly empty do not worry. Swap cream cheese for goat or dairy free alternatives use Greek yogurt instead of mayo try any mix of colored bell peppers or carrots and use your favorite cheese blend. For extra crunch cucumber or cauliflower work well just be sure to pat them dry. Skip the green onions if needed or try fresh chives for a milder taste.

Save

Serving Suggestions

These roll ups serve beautifully alongside fresh salsa guacamole or even a small side salad. Add to a picnic spread or party platter with other finger foods like cut veggies chips and dip or grilled skewers. They also travel well for school or work lunches without losing texture.

Cultural and Historical Context

Tortilla roll ups are a staple of American potlucks and picnics but their roots come from the practical Mexican tortilla sandwich known as a rollito. Over the years home cooks in the US have adapted the concept filling tortillas with whatever is on hand. This recipe reflects that tradition of creativity and making do with what is fresh and easy.

Recipe FAQs

→ How do I prevent tortilla roll ups from getting soggy?

Dice vegetables finely and pat them dry, then use spreads like cream cheese to form a moisture barrier. Avoid overfilling to keep the tortillas firm and fresh.

→ Can I make tortilla roll ups ahead of time?

Yes, assemble and chill well-wrapped roll ups in the fridge for up to three days. Slice them just before serving for the best results.

→ What vegetables work best in these roll ups?

Crisp veggies like broccoli, carrots, bell peppers, cauliflower, or cucumber (seeded) are ideal. Cut into small, uniform pieces for easy rolling and eating.

→ Are there dairy-free options for the filling?

Swap regular cream cheese for plant-based alternatives, and use dairy-free cheese shreds if needed. Results may vary slightly in texture but still work well.

→ What should I serve alongside these roll ups?

Pair with tortilla chips and salsa, guacamole, a green salad, or other finger foods like mini quesadillas for a full spread.

→ How do I get clean slices when cutting roll ups?

Chill the rolled tortillas thoroughly, use a sharp knife, and wipe the blade between cuts. Secure slices with toothpicks if serving at a party.