Vegetable Tortilla Roll Ups
A vibrant and healthy twist on classic tortilla roll-ups, filled with creamy goodness and fresh vegetables!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 140 minutes
- Yield: 10 servings 1x
- Category: Appetizer
- Method: Chilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 (1-ounce) packet Ranch seasoning mix
- 1 teaspoon dried dill weed
- 1 cup shredded cheddar cheese
- 2 cups chopped vegetables (carrots, bell peppers, broccoli, cauliflower, red onion, or olives)
- ¾ cup shredded carrots
- ¾ cup finely chopped broccoli
- ½ cup chopped red bell peppers
- 4 lavash bread sheets or 5 flour tortillas (10-inch size)
Instructions
- Mix the Base: In a medium bowl, blend the softened cream cheese, sour cream, Ranch seasoning, and dill weed until smooth and creamy, ensuring there are no lumps.
- Add the Mix-Ins: Fold in the shredded cheddar cheese along with the chopped vegetables until everything is evenly combined.
- Spread the Filling: Divide the mixture evenly between the lavash bread or tortillas. Spread it in a thin layer from edge to edge.
- Roll Tightly: Starting from the short end, roll it up tightly, pressing gently as you go. Place seam-side down in an airtight container.
- Chill: Refrigerate the rolls for at least 2 hours (or overnight) to let flavors meld.
- Slice and Serve: After chilling, slice each roll into ½ to ¾-inch pinwheels.
Notes
Feel free to mix and match vegetables; add jalapeños for spice or try different cheeses.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg