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I love tossing together veggie tortilla roll ups when I need an easy main or shared snack. They're loaded with crisp veggies and are super creamy too. The best part? They keep tasting great for days. So you can make a ton for busy weeks or save some for your next hangout. Every bite’s got a good crunch and all sorts of flavor stuffed into a cushy tortilla.
My crew always finishes these when we travel or have picnics. I make an extra batch so we can snack later and honestly they’re even better then.
Tasty Ingredients
- Broccoli peppers and carrots diced up: grab veggies that are bright and crisp chop everything down tiny for perfect bites
- Cream cheese left out to soften: makes it all creamy and helps it stick together let it sit out so it’s easy to mix
- Mayonnaise: makes everything richer and adds zip pick a mayo you really love
- Garlic powder: quick way to give it a savory kick
- Dill (dried): for that herby touch if it smells grassy and green it’s the good stuff
- Salt: brings out the flavors of everything inside
- Black pepper (ground): makes things a bit warm try freshly ground for extra flavor
- Large flour tortillas: choose burrito-size soft ones they're easier to roll and shouldn't be dry
- Cheddar cheese (shredded): gives a sharp cheesy taste you can use sharp or medium kinds
- Green onions, sliced up: add pops of taste and color use fresh ones for the best crunch
Easy Directions
- Chop Everything Up:
- Cut your bell pepper, broccoli, and carrots into super small pieces. Leave your cream cheese out until it’s nice and soft so it blends in smoothly.
- Mix Up the Filling:
- In a bowl, stir together mayo, softened cream cheese, garlic powder, salt, pepper, and dill until the mixture feels airy and it all comes together.
- Get Tortillas Ready and Fill:
- Microwave tortillas for just a few seconds to make them bendy. Dollop on your fluffy mix and spread it out all the way. Add your chopped veggies, cheddar shreds, and green onions so every piece gets a bit of everything.
- Roll ‘Em Up:
- Start at one edge and gently roll the tortilla up snug but not too tight. Use a toothpick to help them stay together if you want. For cleaner cutting toss them in the fridge or freezer to chill first.
- Slice & Serve:
- Take out the toothpicks and cut into little spirals. You can serve them cold or give them a few minutes at room temperature so flavors pop.
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Good to Know
- Loaded with veggies so you get lots of good-for-you stuff
- Cheese and veggies team up for fiber and protein
- Make them the night before and slice right before you want to eat for the sharpest look
I can't skip cheddar in these—the sharpness just makes everything work. The kids love grating cheese for me (and always sneak a handful). Rolling these up is our go-to before a get-together and honestly we always munch some before they're even on the tray.
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How to Store
To keep them fresh, just wrap the whole roll or cut spirals tightly in plastic or seal in a container. In the fridge, they’re good for up to two or three days and won’t get soggy. I love grabbing a couple for fast lunches or snacks all week.
Swap Ideas
Change up the veggies with stuff like zucchini, cucumber, or some baby spinach if you've got those handy. If you're avoiding dairy, just pick plant-based cream cheese and any vegan mayo. Want more of a kick? Mix in jalapeño or a handful of your favorite fresh herbs.
Serving Tips
Arrange pinwheels on a big board for get-togethers or tuck them in lunchboxes for a fun surprise. They go great with soup or salad—or make perfect on-the-go snacks. To make them more filling, layer in sliced turkey or spread in some hummus before rolling.
Fun Background
These tortilla pinwheels are a twist on classic tea sandwiches, inspired by both Mexican tortillas and American snack favorites. They blew up in parties during the '80s because they’re so easy and you can fill them with whatever you like. Everybody wants a bite since they’re easy to make for a crowd too.
Common Questions
- → What's a good way to stop my roll ups from going soggy?
Snugly wrap each one in plastic wrap and stash them in the fridge. The cream cheese acts as a barrier, so the tortillas won't soak up all the veggie moisture.
- → Which veggies should I use for these?
Carrots, peppers, and broccoli keep things crunchy and colorful. You can also toss in some zucchini, cucumber, or a handful of spinach if you want.
- → Can I make the cream cheese filling ahead?
Definitely. Blend it up to two days before, pop it in the fridge, and you’re set when it’s time to spread and roll.
- → How do I cut the roll ups so they look nice?
Let them chill first. When you’re ready, grab a sharp knife and slice into pinwheels just before you want to eat them—they’ll look clean and hold together better.
- → Are these a good choice for prepping ahead or serving at parties?
For sure! They’re sturdy enough for lunchboxes or gatherings and will keep tasty and fresh in the fridge for around three days.