Fresh Veggie Tortilla Roll-Ups
Vibrant and refreshing, these vegetable-filled tortilla roll-ups are ideal for casual gatherings or a quick, wholesome bite. With a creamy, herb-seasoned base and a rainbow of finely chopped vegetables, each bite offers a delightful mix of flavors and crunch. Easy to prepare and even easier to enjoy.
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Servings: 12
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.
Notes
These roll-ups can be made a day in advance and stored chilled until serving. Adjust the vegetable mix based on seasonal availability or personal preference.