Veggie Roll Ups

Veggie Roll Ups are a tasty riff on that Midwestern classic, veggie pizza. Make the same filling but spread on tortillas instead of crescent rolls so they’re easier to tote along to parties.

Meggan’s notes

These delicious Veggie Roll Ups are the solution to getting my Veggie Pizza fix anytime I want it, even if that’s a potluck, picnic, or office party.

Yes, it has most of the same ingredients and flavors, but the flour tortillas hold everything together until you’re ready to party. Just assemble and wrap the night before, then slice and serve upon your arrival.

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

• Cream cheese and mayonnaise: Flavor this creamy dip base with dried herbs like parsley, dill, onion, and garlic.
• Ranch dressing mix: To substitute store-bought ranch dressing mix, use ½ of the packet (about ½ ounce) or double the veggie roll ups recipe and use the whole packet.
• Flour tortillas: Use either 8 (8-inch) or 5 (10-inch) tortillas. Or substitute square Lavash bread for the tortillas (there are no wasted ends that need to be trimmed away if you use a square flatbread).
• Vegetables: Classic veggie pizza favors broccoli and cauliflower with smaller portions of other chopped or sliced vegetables on top, including carrots, tomatoes, bell peppers, scallions, and black olives. Aim for about 2 cups total.

Step-by-step instructions

1. In a medium bowl, combine cream cheese, mayonnaise, parsley, dill weed, garlic powder, onion powder, and minced onion.

2. Fold in vegetables and shredded cheese. Working with one tortilla at a time, spread about ½ 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.

3. Continue with the remaining tortillas until all have been assembled and wrapped in plastic wrap. Refrigerate for at least 2 hours or overnight.

4. To serve, trim any unfilled ends away.

5. Slice each tortilla into 8 equal pieces.

Recipe tips and variations

• Yield: This recipe yields 64 pieces (8 tortillas cut into 8 pieces each).
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead: Roll these up the day before you need them, wrap them individually, and store them in the refrigerator. They’re completely effortless to bring to parties, plus you only have to cut up what you need. Any leftovers make a great lunch or snack.
• Do not overfill: If you’re anything like me, your temptation is layer on as much as you can. But, too many vegetables create air pockets in the roll ups, which prevents them from holding their shape.
• Mix up your mix-ins: I love the classic toppings from veggie pizza, but you can use any combination you love. Try black olives, jalapeños, tomatoes, cucumbers, green onions, red bell peppers, or any other fresh vegetables you have in your fridge. You can swap out your cheese too: mozzarella,
• More spreads: I love the flavored cream cheese here, but there are so many ways to flavor veggie pinwheels! Substitute mayo, ranch dressing, sour cream, or mustard for the cream cheese.
• Mediterranean tortilla pinwheels: Spread your tortillas with Hummus or Olive Tapenade, then layer on fresh spinach, sun-dried tomatoes or roasted bell peppers, shallots, and fresh basil. These are naturally vegan, too.

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Veggie Roll Ups

By Meggan Hill

Veggie Roll Ups are a tasty riff on that Midwestern classic, veggie pizza. Make the same filling but spread on tortillas instead of crescent rolls so they're easier to tote along to parties.

Prep Time 10 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings 16 servings (4 pieces each)

Course Appetizer

Cuisine American

Calories 234

4.98 from 112 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 8 ounces cream cheese softened
• ▢ 1/2 cup mayonnaise
• ▢ 2 teaspoons dried parsley (see note 1)
• ▢ 1 teaspoon dried minced onion
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon dried dill weed
• ▢ 2 cups finely chopped vegetables such as broccoli, cauliflower, carrots, bell peppers, or olives
• ▢ 1 cup shredded cheddar cheese
• ▢ 8 (8-inch) flour tortillas (burrito size, see note 2)

Instructions 

• In a medium bowl, combine cream cheese, mayonnaise, parsley, dill weed, garlic powder, onion powder, and minced onion. Fold in vegetables and shredded cheese.
• Working with one tortilla at a time, spread about ½ 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 Video

Notes

1. Ranch dressing mix: To substitute store-bought ranch dressing mix, use ½ of the packet (about ½ ounce) or double the veggie roll ups recipe and use the whole packet.
2. Flour tortillas: Use either 8 (8-inch) or 5 (10-inch) tortillas. Or substitute square Lavash bread for the tortillas (there are no wasted ends that need to be trimmed away if you use a square flatbread).
3. Yield: This recipe yields 64 pieces (8 tortillas cut into 8 pieces each).
4. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 4 piecesCalories: 234kcalCarbohydrates: 11gProtein: 4gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 27mgSodium: 571mgPotassium: 84mgFiber: 1gSugar: 1gVitamin A: 345IUVitamin C: 10mgCalcium: 93mgIron: 1mg

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