Name: Vegetable Cream Cheese Tortilla Roll Ups Recipe
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 cup chopped vegetables (such as broccoli, carrots, red bell pepper – finely chop so every bite has color and texture.); 4 oz cream cheese (softened – softening helps create a smooth spreadable base.); ⅓ cup mayonnaise – adds creaminess and helps everything stick together nicely.; ½ tsp garlic powder – gives a light savory kick without overpowering.; ¼ tsp dried dill – adds a fresh herb note that pairs well with veggies.; ¼ tsp salt – balances flavors.; ⅛ tsp black pepper – a mild heat and contrast.; 2 large burrito-size flour tortillas – these are big enough to roll up many layers.; ½ cup freshly grated cheddar cheese – fresh grating prevents clumping and gives better melt/texture.; 2 Tbsp chopped green onion – for brightness and oniony lift.

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Vegetable Cream Cheese Tortilla Roll Ups Recipe | Easy & Tasty

I just whipped up these Vegetable Cream Cheese Tortilla Roll Ups Recipe and I can’t stop smiling— they turned out so fun and tasty! When I first saw the pinwheel concept, I thought, “Could I really pull this off?”

But after gathering a few fresh veggies and spreading on that creamy layer, the roll ups came together in no time. I love how colorful they look, yet they are simple enough to throw together any day.

For a similar cozy and cheesy comfort, you can also enjoy the Easy Pizza Pasta Bake Recipe—it’s just as fun and flavorful. They’ve become my go-to for lunches, snacks, or party appetizers.

Vegetable Cream Cheese Tortilla Roll Ups Recipe

Ingredients

Here’s everything you’ll need. I’ve included tips and reasons for certain choices so your roll ups shine.

1 cup chopped vegetables (such as broccoli, carrots, red bell pepper) – finely chop so every bite has color and texture.
4 oz cream cheese (softened) – softening helps create a smooth spreadable base.
⅓ cup mayonnaise – adds creaminess and helps everything stick together nicely.
½ tsp garlic powder – gives a light savory kick without overpowering.
¼ tsp dried dill – adds a fresh herb note that pairs well with veggies.
¼ tsp salt – balances flavors.
⅛ tsp black pepper – a mild heat and contrast.
2 large burrito-size flour tortillas – these are big enough to roll up many layers.
½ cup freshly grated cheddar cheese – fresh grating prevents clumping and gives better melt/texture.
2 Tbsp chopped green onion – for brightness and oniony lift.

Note: several servings (yields about 18 pinwheels)

Variations

If you want to twist things a bit, here are ideas:

Use a dairy-free cream cheese alternative (e.g. plant-based “cream cheese”) and vegan mayo to make them vegan.
Swap mayo for Greek yogurt or sour cream (if you prefer tanginess or want less fat).
Add extra flavor by stirring in a pinch of smoked paprika, cayenne, or a teaspoon of pesto.
Change the vegetables: add finely shredded zucchini, cucumber slices, or even finely chopped spinach (fresh, not thawed frozen)
Fold in chopped cooked bacon or deli turkey for a non-vegetarian twist.

Cooking Time

Here’s the time breakdown:

Prep Time: 10 minutes
Cooking / Chill Time: 20 minutes (this is the chill time to set the roll ups)
Total Time: 30 minutes

Equipment You Need

Here are the tools I used and why:

Mixing bowl – to blend the cream cheese base with seasonings
Knife & cutting board – to finely chop all the vegetables
Grater – for grating cheddar cheese fresh
Tortilla wrap surface (counter or large plate) – to spread and roll
Plastic wrap or parchment + toothpicks – to secure and wrap rolls
Freezer or refrigerator – to chill and firm up the rolls before slicing

How to Make Vegetable Cream Cheese Tortilla Roll Ups Recipe

Here’s the step-by-step in a simple flow:

Prepare the vegetables

Wash and finely chop broccoli, red bell pepper, and carrots into small even bits. I like to mince them extra small so each bite has a taste of everything.

Mix the cream cheese spread

In a medium bowl, soften the cream cheese first. Stir in the mayonnaise, garlic powder, dried dill, salt, and pepper until smooth and uniform.

Warm the tortillas

Microwave each tortilla for 15–20 seconds—they become more pliable and easier to roll without cracking.

Assemble the rolls

Spread the cream cheese mixture evenly onto each tortilla. Sprinkle the chopped veggies, cheddar cheese, and green onion on top, distributing evenly. For another simple pasta-based side dish, try the Homemade Spaghetti Sauce Recipe alongside.

Roll and chill

Start from one edge and tightly roll the tortilla all the way through, pressing gently as you go. Use toothpicks if needed to hold in place. Chill in the freezer for 20 minutes to firm up (or refrigerate overnight if prepping ahead).

Slice and serve

Once chilled firm, slice into ½-inch pinwheels and serve. The cream cheese helps hold everything together.

Additional Tips for Making this Recipe Better

From my experience making these, here are some tips I love:

Use fresh vegetables (not frozen) — frozen ones tend to release water and make wrap soggy
Don’t overfill the tortilla — a thin, even layer rolls more cleanly
Chill before slicing — I found 20 minutes in freezer works great so slices stay neat
Slice with a sharp knife (or very good serrated) — I run the blade under hot water briefly before cutting to avoid tearing
Wrap each roll tightly in plastic wrap if refrigerating — that helps maintain shape

How to Serve Vegetable Cream Cheese Tortilla Roll Ups Recipe

These little pinwheels are as fun to look at as to eat. Arrange them on a platter with colorful veggies or herbs around. Garnish with extra green onions or a sprinkle of paprika. Pair them with dips like ranch, hummus, or salsa. They make beautiful finger food for parties, lunch boxes, or gatherings.

Nutritional Information

Here’s a rough estimate per pinwheel slice:

Calories: 90 kcal
Protein: 2 g
Carbohydrates: 5 g
Fat: 7 g

Make Ahead and Storage

Refrigeration

You can make the rolls ahead and store them in the fridge (tightly wrapped or in an airtight container). They’ll keep for a day or two.

Freezing

Freezing is trickier — veggies may soften when thawed. You could freeze individual rolls if wrapped well, but texture might change

Reheating / Restoring

These are best served cold or at room temperature. If slightly firm from fridge, take out 10–15 minutes before serving to soften a bit. Avoid microwaving fully assembled pinwheels to preserve shape.

Why You’ll Love This Recipe

Here are a few reasons I’m always excited to make them:

Super easy to assemble — hardly any cooking, mostly mixing and rolling
Visually fun & colorful — they look like confetti pinwheels on a plate
Versatile & customizable — swap veggies, flavors, or make vegan/dairy-free
Great for make-ahead lunches or appetizers — prep ahead and slice when needed
Kid-friendly and shareable — perfect finger food for parties or lunch boxes

Ben Carraoli