First things first: if you’re looking for a fuss-free snack that comes together almost magically (and makes you look a bit fancier than you actually feel), these Fresh Vegetable Tortilla Roll Ups are absolutely the ticket. Years ago, my sister and I made about four dozen of these for a block party—we were convinced we’d be rolling for hours but, surprise, we got distracted playing cards and only assembled them half-heartedly. Guess what? They got devoured in seconds (even our grumpy neighbor Bill asked for the recipe)! True story, I make these whenever I want to seem like I have my life together. Spoiler: I usually don't.
Oh, and if you’re one of those people who enjoys a little crunch with your bite, welcome—pull up a chair!
Why I Keep Coming Back to These (And Maybe You Will Too!)
I make this pretty much any time I have random veggies languishing in the crisper, because honestly, why waste ’em? My family goes nuts for these at potlucks—especially my cousin, who thinks it’s fine to eat them straight out of the container while hovering near the fridge (he’s not wrong, though). Sometimes, I even sneak a few into my lunchbox (hidden behind the yogurt so nobody steals ‘em), and, not for nothing, but if you struggle with soggy sandwiches—these are your answer.
I have to admit, there was a time when my roll ups would, well, unroll—little veggie tumbleweeds everywhere. But after a few rounds, I figured out a way to tuck ’em in nice and snug. See? We’re all learning as we go.
What You’ll Need (And A Few Swaps That Work in a Pinch)
- 4 large flour tortillas (whole wheat works too—my cousin pretends he can taste the difference, but I’m not convinced)
- ½ cup cream cheese, softened (I sometimes swap in a garlicky hummus if I’m pretending to be healthier; my grandmother swore by Philly but honestly whatever’s on sale is fine)
- ¼ cup ranch dressing (optional, but, come on, it’s ranch)
- 1 red bell pepper, finely diced
- 1 carrot, grated (or a handful of those packaged shredded carrots, no judgment)
- ¼ cup thinly sliced green onions
- ½ cucumber, seeded if you can be bothered, then diced
- Small handful of baby spinach, chopped
- Salt & black pepper, to taste (don’t overthink it)
- Optional add-ins: shredded cheddar, chopped black olives, fresh herbs (if my parsley plant is still alive, it’s going in)
How to Make These Veggie-Packed Roll Ups (Don’t Stress, It’s Easy)
- In a bowl, mix the cream cheese and ranch dressing with a fork until it’s spreadable (honestly, sometimes I just stir it straight on the tortilla if I’m being lazy).
- Spread a not-too-thick layer over each tortilla, right to the edges. This is where I usually sneak a swipe with my finger—quality control.
- Sprinkle the peppers, carrot, green onions, cucumber, spinach (and any extras, really) over the cream cheese. Imagine you’re making pizza and want a bit of everything in each bite.
- Season lightly with salt and pepper. I can never tell if this actually matters, but I do it anyway.
- Now, roll up each tortilla tightly, tucking as you go. If it feels like it wants to bust open, just press gently and keep rolling like you mean it.
- Wrap each roll up in plastic wrap (I’ve used a clean tea towel in a pinch; worked fine) and stick in the fridge 30 minutes—makes slicing way easier. Or, honestly, just dive in if you’re starving.
- With a sharp-ish knife, cut into 1-inch-ish slices. Don’t panic if a few ends look wonky—that’s the chef’s snack, obviously.
What I’ve Learned (So You Don’t Have to Make My Mistakes)
- If you try to skip chilling, the filling squishes out. Just…trust me.
- Cutting with a really dull knife equals a sad, smushed roll up. Been there.
- If you overfill, you’ll be chasing carrots across your counter. Less is actually more here (who knew?).
When I Get Creative, Or At Least Try To (Variations I’ve Tested)
- I swapped in whipped feta for cream cheese once—yum!
- Tried adding leftover roast chicken. Was good, but made them a bit too hearty for a snack.
- On a dare, I used pickles instead of cucumber. Not my finest moment… unless you love pickles as much as my sister does.
- For a spicy kick, a little sriracha mixed into the spread—that’s the ticket.
No Fancy Gear? No Worries (Here’s What You’ll Need)
- Mixing bowl and a fork (I sometimes use a spoon because I’m lazy)
- Sharp knife (but I’ve mangled these with a butter knife in a hotel room and honestly, who hasn’t?)
- Plastic wrap or a reusable wrap—or just stack them in a lunchbox, squished together a bit
Keeping ’Em Fresh: What I’ve Noticed
These taste crisp for maybe 2 days in the fridge if well-wrapped (but, let’s be honest, in my house they never last more than a day). They get that nice melding of flavors by day two—I actually think they’re better then.
How We Like to Serve ’Em
Sometimes I tuck them into a picnic with homemade lemonade (my go-to is this one, honestly). At holidays, we toss them on a platter with other finger foods—my cousin and I always argue over who gets the end pieces, because, hello, extra filling. If you want to be extra, serve with a bowl of salsa or some peach salsa (life-changing, trust me).
Things I’ve Messed Up (Pro Tips, Sort Of)
- Don’t rush the chilling step. I tried once, thinking I was clever, and ended up with a salad explosion.
- If your tortilla cracks, just patch it up with an extra swipe of filling—it’s not rocket science.
- Cut straight down, not sawing back and forth, or it just shreds.
Questions Folks Have Actually Asked Me (FAQ-ish)
- Q: Can I use gluten-free tortillas?
Absolutely. They can be a bit bendy or stubborn, so I zap them for 10 seconds in the microwave first. - Q: What’s the best way to pack these for a party?
Layer in a container with parchment between layers (if you remember—I usually forget!) - Q: Any way to make these dairy free?
For sure; swap in a plant-based cream cheese or try thick hummus. Haven’t found a non-dairy ranch I love yet, but if you do, let me know? - Q: My roll up split and fell apart—did I do something wrong?
Probably just overfilled or rolled too tight. Happened to me plenty; it still eats the same, though. - Q: How can I make these ahead?
They’re great the night before. Actually, I think the flavors develop better. Just don’t slice till serving, if you can.
Just a side note: On the topic of picnics—which always make me nostalgic—I once packed these for a hike but forgot the knife. We just tore them up and shared; in some ways, that’s even better. Life (and food, apparently) doesn’t always need to look perfect to taste amazing.
Ingredients
- 4 large flour tortillas
- 120 g (4 oz) cream cheese, softened
- 1 medium carrot, shredded
- ½ red bell pepper, thinly sliced
- ½ cucumber, julienned
- 40 g (1.5 oz) baby spinach leaves
- 2 green onions, thinly sliced
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
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1Spread a layer of softened cream cheese evenly over each flour tortilla.
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2Sprinkle garlic powder, salt, and black pepper over the cream cheese.
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3Arrange the shredded carrot, red bell pepper, cucumber, baby spinach leaves, and green onions evenly over the tortillas.
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4Roll up each tortilla tightly, tucking in the edges as you go.
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5Slice each roll into 1-inch pieces and serve immediately or chill for 30 minutes before serving for cleaner cuts.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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