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Ben Carraoli

Vegetable Cream Cheese Tortilla Roll Ups Recipe

I just whipped up these Vegetable Cream Cheese Tortilla Roll Ups 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.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. In a medium bowl, soften the cream cheese first. Stir in the mayonnaise, garlic powder, dried dill, salt, and pepper until smooth and uniform.
  3. Microwave each tortilla for 15–20 seconds—they become more pliable and easier to roll without cracking.
  4. Spread the cream cheese mixture evenly onto each tortilla. Sprinkle the chopped veggies, cheddar cheese, and green onion on top, distributing evenly.
  5. 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).
  6. Once chilled firm, slice into ½-inch pinwheels and serve. The cream cheese helps hold everything together.

Notes

  • 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