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Take taco dip on the road with my easy Taco Tortilla Roll Ups recipe. This make-ahead appetizer idea will have everyone coming back for seconds (and thirds).
Taco Dip is good, but you know whatโs even better when youโre tasked with contributing to a potluck or party menu thatโs far from your own kitchen? Taco Tortilla Roll Ups.
Much like my fan-favorite Mexican Tortilla Roll Ups and Vegetable Tortilla Roll Ups, these start with flour wraps, sour cream, and cream cheese. But then I up the ante with taco seasoning (buy or DIY; no judgement here!), diced tomatoes with green chiles, and black olives. All of the above are wrapped and rolled before chilling, then all thatโs left to do is slice and savor. (Oh yes, and set aside one full roll up to enjoy as the chefโs snack later.)
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Taco seasoning: A store-bought packet works great. To DIY a packetโs worth of homemade taco seasoning, whisk together 1 tablespoon chili powder, 1 ยฝ teaspoons ground cumin, ยพ teaspoon paprika, ยฝ teaspoon ground coriander, ยผ teaspoon cayenne pepper, and salt to taste (I like ยฝ teaspoon). Add 1 teaspoon cornstarch if you prefer a thickener in your taco seasoning.
- Cheddar cheese: Or for something with a bit more south-of-the-border flair, look for a bag of shredded cheese at your supermarket labeled โMexican blendโ or โMexican-style.โ
- Flour tortillas: Right 8-inch tortillas will do the trick for one batch of Taco Tortilla Roll Ups. If you prefer larger, 10-inch tortillas, plan on filling about 5 of them.
Step by step instructions
- In a medium bowl, add cream cheese, sour cream, and taco seasoning and stir until combined. Fold in tomatoes, cheese, scallions, and olives. Working with oneย tortilla at a time, spread about ยฝ cup of the cream cheese mixture evenly over the tortilla, going all the way to the edge.
- Roll the tortilla tightly and wrap in plastic. Continue with the remaining tortillas until all have been assembled and wrapped in plastic.
- Refrigerate for at least 2 hours or overnight. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.
Recipe tips and variations
- Yield: Assuming you trim away ends and then cut each roll up into 8 pieces, youโll have 64 pieces. Itโs enough for 16 servings, 4 pieces each.
- Storage: Store leftovers covered (or wrapped) tightly in the refrigerator for up to 4 days.
- Make ahead: Taco Tortilla Roll Ups are best after being chilled for 2 hours or up to overnight. The flavor gets even better!
- Freezer: These freeze well! Transfer unsliced, plastic-wrapped roll ups to a freezer-safe bag and freeze for up to 1 month. Thaw overnight at room temperature, slice, and serve.
Frequently Asked Questions
Wrap and roll the Taco Tortilla Roll Ups in advance. Wrap each rolled tortilla individually in plastic wrap or aluminum foil, then tote these to your party or potluck. Unwrap the plastic or foil, slice, and serve.
I love the briny, salty punch and textural contrast these provide, but black beans plus an extra pinch of salt is also a winning combination.
They donโt contain any super-wet ingredients, so sogginess hasnโt been an issue in my experience. If you are worried about sogginess, however, cover each tortilla with lettuce or spinach leaves before adding the filling.
More taco-flavored recipes
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Dorito Taco Salad
Appetizer Recipes
Taco Dip Recipe
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The Best Turkey Tacos
Beef Recipes
Stuffed Tomatoes
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Taco Tortilla Roll Ups
Ingredientsย
- 8 ounces cream cheese softened
- 8 ounces sour cream
- 1 packet taco seasoning (see note 1)
- 1 (10-ounce) can fire-roasted diced tomatoes with green chiles drained well
- 1 cup shredded cheddar cheese (4 ounces, see note 2)
- 1/2 cup thinly sliced scallions
- 1/2 cup pitted black olives drained well and chopped
- 8 (8-inch) flour tortillas (see note 3)
Instructionsย
- In a medium bowl, add cream cheese, sour cream, and taco seasoning and stir until combined. Fold in tomatoes, cheese, scallions, and olives.
- Continue with the remaining tortillas until all have been assembled and wrapped in plastic. Refrigerate for at least 2 hours or overnight. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.
Recipe Video
Notes
- Taco seasoning: To DIY a packetโs worth of homemade taco seasoning, whisk together 1 Tbsp. chili powder, 1 ยฝ tsp. ground cumin, ยพ tsp. paprika, ยฝ tsp. ground coriander, ยผ tsp. cayenne pepper, and salt to taste (I like ยฝ tsp.). Add 1 tsp. cornstarch if you prefer a thickener in your taco seasoning.
- Cheddar cheese: Or for something with a bit more south-of-the-border flair, look for a bag of shredded cheese at your supermarket labeled โMexican blendโ or โMexican-style.โ
- Flour tortillas: Right 8-inch tortillas will do the trick for one batch of Taco Tortilla Roll Ups. If you prefer larger, 10-inch tortillas, plan on filling about 5 of them.
- Yield: Assuming you trim away ends and then cut each roll up into 8 pieces, youโll have 64 pieces. Itโs enough for 16 servings, 4 pieces each.
- Storage: Store leftovers covered (or wrapped) tightly in the refrigerator for up to 4 days.
- Make ahead: Taco Tortilla Roll Ups are best after being chilled for 2 hours or up to overnight. The flavor gets even better!
- Freezer: These freeze well! Transfer unsliced, plastic-wrapped roll ups to a freezer-safe bag and freeze for up to 1 month. Thaw overnight at room temperature, slice, and serve.
I havenโt tried the recipe yet, but want to. However, I have all ingredients except sour cream at the moment, but I do have full fat Greek yogurtโฆwould that work as a substitute?
Hi Rachel, I havenโt tried it myself in this recipe, but I donโt see why it wouldnโt work. Take care! โ Meggan
Very good, but VERY spicy. If I make this again I donโt think Iโd use 1/4 cup chili powder. Also, when the tomatoes and olives are folded in the mixture theyโre coated and you canโt see them, yet you can see them in the recipe pictures, so Iโm not sure if you added them to the top of the mixture after spreading onto the tortilla? And if yes and thatโs a modification to the recipe did it make a difference?
Hi Sherry, I am so sorry. I didnโt clarify in the notes to use the amount of seasoning listed in the recipe and to store the remaining leftover seasoning. I can only imagine how spicy they turned out. Iโve added information in the note about it. I am so sorry again. I double checked the photos, and they are mixed in, and you can see them when the roll ups are cut. I wonder if your tomatoes and olives were just chopped smaller than the ones I used. It shouldnโt make a difference flavor-wise. Again, I am so sorry, and I hope you try this again with 2 tablespoons of the taco seasoning. โ Meggan
Hi, hello and how are you? My name is Laura. Iโm 63. Canโt decide between this recipe or the one you have with tomatoes and green chilies ,well drained. This will be for a graduation party. Which one do you recommend? Iโm not super fond of seasoned salt so Iโm leaning towards the roll up ones I just want to make sure they donโt oooze.
1/3/2024
I made a bunch of these for New Yearโs Eve and gave most away. Havenโt tried them myself, yet, but everyone I gave them to asked for the recipe! Said they were the BEST EVER!
Thatโs wonderful, Gin! Iโm so happy they were a hit! โ Meggan
I have made these twice. The taste is great but both times they have been soggy. I drained the rotel and olives well. I made them late night (11pm), refrigerated until 10am to cut and plate. They were wrapped in a cling wrap. They were a soggy mess to cut and plate. What am I doing wrong? I think the lettuce suggestion would make it really hard to spread the mixture. They were a hit at the pot luck anyway.
Hi Maggie, thank you so much for writing. Iโm sorry the roll ups came out soggy. I made a batch of these after reading your feedback, retesting different methods of filling and lettuce, and my rolls were not soggy and cut well. (Large lettuce leaves were easier to spread the filling over rather than several smaller.) I believe what youโre experiencing with them may be a combination of the brand of tortilla youโre using and the moisture of the tomatoes and olives. To those two ingredients, Iโve added a note to drain โwellโ, I would even gently press the liquid from the tomatoes and chilies to remove even more liquid.
I appreciate you making this recipe twice, and taking the time to write me to share your feedback, Maggie. Sorry again. โ Meggan
Made the entire family these for lunch one day and everyones lunchboxes/bags came back empty! Theres gotta be something to awesome finger foods and getting people to actually eat them!