Veggie Tortilla Roll Ups (Print-Friendly Version)
# What You'll Need:
→ Seasonings
01 -
1/8 teaspoon ground black pepper
02 -
1/4 teaspoon salt
03 -
1/4 teaspoon dried dill
04 -
1/2 teaspoon garlic powder
→ Staples
05 -
2 large flour burrito tortillas
06 -
1/3 cup (75 g) mayo
→ Dairy
07 -
1/2 cup (56 g) cheddar, shredded
08 -
4 oz (113 g) soft cream cheese
→ Vegetables
09 -
2 tablespoons green onions, sliced
10 -
1 cup (about 110 g) chopped red bell pepper, broccoli, and carrots
# Step-by-Step Directions:
01 -
Take out the toothpicks, cut those rolls into small rounds, lay them out on a plate, and dig in whenever you want a snack.
02 -
Pop the rolled tortillas in the freezer for 20 minutes or wrap them up tight and leave them in the fridge until they keep their shape. That’ll make slicing a breeze.
03 -
Scatter the onion slices, your cheddar, and those diced veggies all over the creamy layer. Start from one end and roll the tortilla up really snug. Stick in toothpicks if you need to hold things together.
04 -
Toss the tortillas in the microwave for around 15 to 20 seconds so they bend without tearing. Smear the whole cream cheese mix across each tortilla.
05 -
In a bowl, stir together the cream cheese (after it’s softened), mayo, all your seasonings, and garlic. Keep mixing till it’s all smooth and creamy.
06 -
Chop up the carrots, pepper, and broccoli into small bits so everything gets mixed evenly. Let the cream cheese get soft on the counter so it’s easy to work with.
# Helpful Notes:
01 -
Keep pinwheels in a closed container in the fridge for up to three days. If you want them to look best, slice them right when you’re ready to share.
02 -
Save time before a party by mixing your cream cheese filling up to two days early—just put everything together when you need it.
03 -
Let the sliced pinwheels warm up at room temp for 10 or 15 minutes before eating. The flavors really come out.