Fresh Veggie Tortilla Roll-Ups
Fresh Veggie Tortilla Roll-Ups are colorful, creamy pinwheels loaded with crisp vegetables—perfect for make-ahead lunches, parties, and quick no-cook appetizers.
If you love recipes that feel playful but still deliver on flavor, these veggie tortilla roll-ups are going to be a regular in your kitchen. They’re cool, creamy, and full of crunch, with just enough richness from the cream cheese to feel satisfying.
The filling is built on a tangy Ranch and dill base, which gives every bite a familiar, herby flavor you don’t have to work hard for. From there, you’ll fold in your favorite chopped vegetables, spread, roll, chill, and slice. It’s that simple.
Whether you’re packing a lunchbox, building a snack board, or feeding a crowd on game day, these colorful pinwheels always look impressive on the plate—no oven, no fuss, and minimal dishes.
Fresh Veggie Tortilla Roll-Ups Ingredients
- Cream cheese (8 ounces): Creates a thick, tangy base that holds the filling together and makes the pinwheels slice neatly.
- Sour cream (1 cup): Loosens the cream cheese so the mixture spreads easily and adds extra creaminess and slight tang.
- Ranch seasoning mix (1 packet, 1 ounce): Instantly seasons the filling with herbs, garlic, and onion—no need to measure lots of spices.
- Dried dill weed (1 teaspoon): Boosts that classic Ranch flavor and adds a fresh, herby note that pairs beautifully with raw veggies.
- Shredded cheddar cheese (1 cup): Adds salty richness, a bit of chew, and helps the filling feel more substantial for a light meal.
- Chopped mixed vegetables (about 2 cups total): Brings crunch, color, and freshness. For this version, you’ll use carrots, broccoli, and red bell pepper.
- Shredded carrots (¾ cup): Add sweetness, bright color, and a soft crunch that works nicely once chilled.
- Finely chopped broccoli (¾ cup): Gives a hearty bite and a pop of green; small pieces ensure easy rolling and slicing.
- Chopped red bell peppers (½ cup): Offer juicy sweetness and vibrant red color that makes the roll-ups look extra appealing.
- Lavash bread or flour tortillas (4 lavash sheets or 5 tortillas, 10-inch): Wrap everything up. Lavash rolls very tightly; tortillas give classic pinwheel-style rounds.
Step-by-Step Fresh Veggie Tortilla Roll-Ups
STEP 1: In a medium mixing bowl, stir the softened cream cheese until smooth and lump-free. Add the sour cream and keep mixing until you have a creamy, spreadable base.
STEP 2: Sprinkle in the Ranch seasoning and dried dill. Mix well so the seasoning is fully dissolved into the cream mixture, and you don’t see any dry pockets.
STEP 3: Fold in the shredded cheddar cheese, then add the shredded carrots, finely chopped broccoli, and chopped red bell peppers. Gently stir until the vegetables are evenly distributed.
STEP 4: Lay a lavash sheet or tortilla flat on your work surface. Spread a thin, even layer of the veggie mixture from edge to edge, keeping it about the same thickness throughout.
STEP 5: Starting from a short end, roll the lavash or tortilla up as tightly as you can without squeezing out the filling. Place each roll seam-side down in an airtight container or on a tray.
STEP 6: Cover and refrigerate for at least 2 hours, or overnight if you like. Just before serving, trim any uneven ends, then slice into ½–¾-inch pinwheels and arrange on a platter.
Can I make these roll-ups ahead of time?
Yes, they’re ideal for making ahead. Assemble and roll them, then chill the logs for up to 24 hours before slicing. Slice just before serving for the best texture.
How do I keep the tortillas from getting soggy?
Make sure vegetables are dry before mixing—pat them with paper towels if needed. Keep the filling in a thin layer and don’t skip the chill time, which helps everything firm up.
Can I use different vegetables?
Absolutely. You can swap in finely chopped cucumber, olives, cauliflower, or red onion. Just keep pieces small and aim for about 2 cups total chopped veggies.
Are these Fresh Veggie Tortilla Roll-Ups good for school lunches?
Yes. Slice the roll-ups, pack them in a snug container, and keep them chilled with an ice pack. They’re great finger food for lunchboxes or snack boxes.
Helpful Tips
- Chop everything small: The finer you chop the vegetables, the easier the rolls will be to slice without the filling falling out or tearing the tortillas.
- Use room-temperature cream cheese: Soft cream cheese blends smoothly with sour cream and seasoning, so you won’t end up with lumps in the filling.
- Chill before slicing: Don’t rush the chill time. Firm, cold rolls are much easier to cut into clean pinwheels with neat spiral patterns.
Serving Ideas for Fresh Veggie Tortilla Roll-Ups
These pinwheels are perfect on a party platter with other finger foods like cheese cubes, sliced meats, or fresh fruit. Their bright colors instantly make a snack board look more inviting.
You can also serve them alongside a simple green salad or a cup of soup for a light lunch or easy dinner. Because they’re cool and creamy, they balance nicely with something warm and comforting.
For dipping, offer a small bowl of extra Ranch, salsa, or a light yogurt-based dip. While they’re flavorful on their own, a dip can add another layer of fun, especially for kids or party guests.
How to Store & Reheat
Even though these roll-ups are served chilled, storing them correctly keeps them fresh and safe to eat.
Leftover pinwheels should be stored in an airtight container in the refrigerator. Arrange them in a single layer if possible, or separate layers with parchment paper so they don’t stick together. They keep well for about 2–3 days.
Because the filling is dairy-based and the vegetables are fresh, freezing isn’t recommended. The texture of the cream cheese mixture and crisp veggies tends to become grainy and watery once thawed.
There’s no reheating needed—just serve them straight from the fridge. If they’ve been in the refrigerator for a while, let them sit at room temperature for 5–10 minutes before serving so the flavors soften and taste their best.
Fresh Veggie Tortilla Roll-Ups
Ingredients
- 1 teaspoon dried dill
- 4 flat lavash wraps or 5 large 10-inch flour tortillas
- ¾ cup finely shredded carrots
- ¾ cup small-chopped broccoli florets
- ½ cup diced red bell pepper
- 1 cup finely shredded sharp cheddar
- 2 cups assorted finely chopped fresh vegetables such as cauliflower, red onion, olives
- 1 cup thick sour cream
- One 1-ounce packet of Ranch-style seasoning blend
- 8 ounces of cream cheese softened to room temperature
Instructions
- In a mixing bowl of medium size, beat together the softened cream cheese, sour cream, dried dill, and Ranch seasoning mix until the texture is completely smooth and evenly blended.
- Incorporate the shredded cheddar and prepared vegetables into the creamy base. Stir gently but thoroughly until the mix-ins are uniformly distributed throughout.
- Lay out each lavash sheet or flour tortilla on a clean surface. Evenly spread a portion of the mixture over the surface of each wrap, smoothing it out edge to edge in a thin, consistent layer.
- Roll each wrap up tightly, beginning at the shorter edge, forming compact spirals. Place them seam-side down in an airtight container to prevent unrolling.
- Transfer the rolled wraps to the refrigerator and allow them to chill for at least 2 hours to set. For best results, you may chill them overnight.
- Once well chilled, slice each roll into ½ to ¾-inch rounds. If using tortillas, trim the ends before slicing to ensure uniform pinwheels.