Fresh Vegetable Tortilla Roll Ups (Print Version)
# Ingredients:
→ Vegetables
01 -
1 cup (about 110 g) diced broccoli, carrots, and red bell pepper
02 -
2 tablespoons sliced green onions
→ Dairy
03 -
4 ounces (113 g) cream cheese, softened
04 -
1/2 cup (56 g) shredded cheddar cheese
→ Staples
05 -
1/3 cup (75 g) mayonnaise
06 -
2 large flour tortillas for burritos
→ Seasonings
07 -
1/2 teaspoon garlic powder
08 -
1/4 teaspoon dried dill
09 -
1/4 teaspoon salt
10 -
1/8 teaspoon ground black pepper
# Instructions:
01 -
Dice broccoli, carrots, and red bell pepper finely to ensure even distribution. Allow cream cheese to reach room temperature for easy mixing.
02 -
Combine softened cream cheese, mayonnaise, garlic powder, dried dill, salt, and black pepper in a medium bowl. Stir until the mixture is smooth and homogeneous.
03 -
Warm flour tortillas in the microwave for 15 to 20 seconds to increase pliability. Evenly spread the cream cheese mixture over each tortilla.
04 -
Evenly distribute diced vegetables, shredded cheddar cheese, and sliced green onions over the cream cheese layer. Starting at one edge, tightly roll up the tortilla. Secure with toothpicks to hold shape.
05 -
Transfer the rolled tortillas to the freezer for 20 minutes or refrigerate, wrapped tightly, until well set. This helps maintain shape for clean slicing.
06 -
Remove toothpicks and slice rolls into bite-sized pinwheels. Arrange pinwheels on a serving platter and enjoy as a snack or light meal.
# Notes:
01 -
Store roll ups in an airtight container in the refrigerator for up to 3 days; for best presentation, slice just before serving.
02 -
For parties, prepare the cream cheese mixture up to 2 days ahead and assemble fresh before serving.
03 -
Allow pre-sliced rolls to sit at room temperature for 10–15 minutes before serving for optimal flavor.