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Vegetable Tortilla Roll Ups

A delightful combination of creaminess and crunch, these Vegetable Tortilla Roll Ups are perfect for parties, picnics, or as a light meal at home, featuring fresh vegetables and a tangy ranch cream cheese filling.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 12 pinwheels
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 8 ounces cream cheese, softened Opt for full-fat varieties for a richer, creamier texture.
  • 1 cup sour cream Can be substituted with low-fat options.
  • 1 ounce Ranch seasoning mix A classic ranch mix is ideal.
  • 1 teaspoon dried dill weed
  • 1 cup shredded cheddar cheese
  • 2 cups chopped vegetables (carrots, bell peppers, broccoli, cauliflower, red onion, or olives) Choose fresh, organic vegetables for vibrant flavors.
For This Version
  • ¾ cup shredded carrots
  • ¾ cup finely chopped broccoli
  • ½ cup chopped red bell peppers
  • 4 sheets lavash bread Alternatively, use 5 flour tortillas (10-inch size).

Method
 

Preparation
  1. In a medium bowl, blend the softened cream cheese, sour cream, ranch seasoning, and dill weed until smooth and creamy.
  2. Fold in the shredded cheddar cheese along with the chopped vegetables until evenly combined.
  3. Divide the mixture evenly between the lavash bread or tortillas, spreading in a thin layer from edge to edge.
  4. Starting from the short end, roll each one up tightly and place seam-side down in an airtight container.
  5. Refrigerate for at least 2 hours or overnight to firm up.
  6. Slice each roll into ½ to ¾-inch pinwheels.

Notes

These roll ups are great with dips like ranch or salsa. Perfect for meal prep and can be made a day in advance.