Vegetable Cream Cheese Tortilla Roll-Ups

Here’s a simple, crowd-pleasing recipe for Vegetable Cream Cheese Tortilla Roll-Ups (also called veggie pinwheels). These are great for parties, lunchboxes, or make-ahead snacks!

🧾 Vegetable Cream Cheese Tortilla Roll-Ups

🥣 Ingredients:

• 4 large flour tortillas (10-inch burrito size)

• 8 oz (225 g) cream cheese, softened

• ¼ cup mayonnaise (optional – for a creamier texture)

• 1 tsp garlic powder

• ½ tsp dried dill (optional)

• Salt & black pepper, to taste

• ¾ cup shredded cheddar cheese

• 1 cup finely chopped vegetables, such as:

  • Carrots (shredded or finely chopped)

  • Bell pepper (any color)

  • Broccoli (chopped small)

  • Cucumber (seeded, chopped)

  • Spinach or green onion (chopped)

👨‍🍳 Instructions:

1. Prep the vegetables
   Finely chop or shred all vegetables. Blot with paper towels to remove excess moisture (especially cucumber or bell pepper).

2. Make the cream cheese filling
   In a mixing bowl, combine softened cream cheese, mayonnaise (if using), garlic powder, dill, salt, and pepper. Mix until smooth and fluffy.

3. Add cheese and veggies
   Fold in shredded cheddar and chopped vegetables. Stir until evenly combined.

4. Assemble the roll-ups
   Lay one tortilla flat. Spread about ¼ of the mixture evenly across the tortilla, all the way to the edges.

5. Roll tightly
   Roll the tortilla up snugly like a log. Repeat with the rest of the tortillas.

6. Chill
   Wrap each roll in plastic wrap and refrigerate for at least 30 minutes (up to overnight) to firm up.

7. Slice and serve
   Unwrap and slice each tortilla into 1-inch thick pinwheels. Wipe the knife between cuts for cleaner slices.

💡 Tips:

• Make-ahead: These store well in the fridge for 24–48 hours.

• Vegan version: Use dairy-free cream cheese and skip the cheddar or use vegan shreds.

• Kid-friendly: Leave out strong veggies (like onions) and use carrots, cucumbers, and cheese only.