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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.
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
- 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
- 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 wrap. 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: 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.
Frequently Asked Questions
These roll ups don’t get too soggy because they don’t contain any wet ingredients. But, if you are worried about sogginess, line each tortilla with lettuce or spinach leaves before adding your filling.
Yes, in fact, these roll ups were designed to be made ahead. They taste better (and stay together better) after a few hours in the refrigerator.
From a food safety perspective, they last for up to 4 days in the refrigerator. From a quality perspective, they are best eaten within a day or two of when you slice them.
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Veggie Roll Ups
Ingredients
- 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.
- 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
- 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).
- 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.
Simple but packed with flavor! I used black olives, scallions, carrots and red/green peppers. My vegetarian son really enjoyed and so did the meat eaters😊
Thank you Julie! I feel like black olives in these are just – the best. Lovely colorful combination you picked there! It’s the “vegetarian” food that I love the most, stuff that’s just accidentally vegetarian. 😀 Thank you so much for trying another recipe! XO
Hi Meggan!
This may be a silly question, but when I roll them up, do I really just roll from one end to the other, or do I roll it like a burrito? If it’s not rolled as a burrito, what do I do about the ends? Do I close the flaps at the end before refrigerating, or do I just leave it open and refrigerate? Thanks!
Hi Athena! Just roll it from one end to the other. The filling will make it stick to itself. I hope that makes sense! Thank you!
These sound like the perfect snack to take to our favorite swimming hole. Out here in the country, we like to go to our friend’s property that has a swimming hole (or pond, or man made lake, or whatever you want to call it) and everyone always brings a snack for the snack table to share. I’m always on the lookout for something new to share.
Could these be made without the dill, not a fan of dill?
Thanks
Hi Joyce, yes absolutely. Just leave it out! If there’s something you prefer in it’s place, like chives, add that. But it’s plenty flavorful on its own without any additional fresh herbs. Thank you for your question!
I used half a package of broccoli slaw and chopped it a few times, and forgot to add the cheese and it was still well received. Will make this again for sure. Maybe even without the mayo this time and add in the cheese.
Thanks!
The broccoli slaw idea is genius! And yes, it’s still good without the mayo. I just love mayo. So glad this was a success for you! I appreciate that you left a comment, that’s so thoughtful. Take care!
Oh Meggan, these are so good! Just made these for New Years Eve party tonight. I couldn’t keep my kids out of it!!! It is great fresh out of the mixer cant’ imagine the flavor once everything “marrys” together!!!
The only thing i changed was i blended everything together, just to save a step, for times sake. Still tastes amazing! Thanks for a new family favorite!!!
Hey Nicole, I’m DELIGHTED to hear that! It makes me want to make them tonight for New Year’s, I might just do that! I love the idea of blending it all together. That does sound easier and probably doesn’t affect the outcome at all. Might even make them better! Thanks so much for your comment. 🙂 Happy New Year!
Hi Meggan,
It is 12/22 and tomorrow I’ll be making veggie pinwheels for the 24th. Please give me some advice. I was planning on using the spreadable garden and veggie cream cheese. I was going to add some finely sliced scallion, finely chopped celery, red bell peppers, chopped black olives and cheddar cheese. I was going to mix everything together then spread on tortilla. Do you think this might work if I drain everything well? Also you wouldn’t add ranch dressing to the garden/veggie cream cheese? Please, please get back to me as soon as you can! I know you’re busy but please try.
Hi Lynn!! If you are using the garden vegetable cream cheese, that is plenty of flavor and you can skip the ranch packet. This all sounds great and you should be just fine! Roll the tortillas and chill them, and if they seem to loose, just re-roll them while they are chilled and remove all the space and it should work great. I hope I got back to you in time! Thanks for your questions!
Hi Meggan,
I love this recipe. We are vegetarian, I am planning to use it for my 3 year old’s birthday party this weekend. Do you think I can totally skip the mayo, and just do cream cheese? And add some ranch powder to the cream cheese? What is the purpose of the ranch powder, just to add taste, or to hold the veggies together? Please let me know. Thanks
Hi Divya! You can skip the mayo. If you do, it will basically be like a flavored cream cheese which is good. The mayonnaise just makes it easier to spread, so you’ll have to be patient with yourself if you leave it out. If your cream cheese is quite soft, you should be okay. The purpose of the ranch powder is to flavor the cream cheese, not hold anything together. I hope this helps! Thank you so much for your questions. And Happy Birthday to your little one! Take care.
Thanks for the prompt reply Meggan. Do you know of anything else that can make spreading easier? I mean we a so not mayo people:). Do you think even Philadelphia cream cheese eft out for about 2 hrs, will be a little challenging? Thanks much
Hi Divya, I would probably try the whipped cream cheese, that spreads so much easier! The only thing is an 8 ounce container might not be enough for the whole recipe seeing as there is air incorporated. Then again, it might be enough. I think that would work better than just softening regular cream cheese. Please let me know if you have any more questions! I am wishing I was so not a mayo person…
hello,.
how long can I keep them in the fridge?
Hi Nadia, 3 to 4 days would be fine. I hope this helps. Thank you!
I made these back in May and everyone at work liked them and wanted the recipe !! Making them again today and it reminded me I should post on your blog ~ great, love ’em. I did try something that was not successful, at least for me – I froze some and when I took them out a month later they were squishy and soggy, ugh – I was so disappointed that it didn’t work to freeze them. Thanks for the great variation on veggie pizza.
Hey Joyce! Thanks so much for 1). trying my recipe and 2). reporting back! I am so sorry to hear that freezing them did not work. I have some other ones, Mexican Pinwheels I call them, with a cream cheese/shredded cheese/green chile/black olive filling. Those freeze well. In this case, I’m guessing the vegetables had too much moisture and led to the soggy mess. So disappointing! I will definitely update the post with that info so no one else has to be disappointed. Thank you so much again for everything, and I’m glad these worked for you!