Vegetable Cream Cheese Tortilla Roll Ups
Looking for a snack that’s colorful, tasty, and just plain fun to eat? These garden fresh cream cheese roll ups are a perfect pick! They make a cheerful lunchbox addition, a quick after-school snack, or even a pretty little appetizer for gatherings. With crisp veggies, a creamy spread, and a soft tortilla wrap, every bite is full of flavor and crunch.
Ingredients
- 1 cup finely chopped vegetables (cucumber, red bell pepper, and carrots work beautifully)
- 4 oz cream cheese, softened
- ¼ cup plain Greek yogurt (or mayo, if you prefer)
- ½ teaspoon onion powder
- ¼ teaspoon dried parsley
- ¼ teaspoon salt
- Pinch of black pepper
- 2 large flour tortillas (burrito-sized)
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons fresh chives, chopped
Instructions
- Prep your veggies. Dice or mince them into small pieces so they blend nicely into every bite.
- Mix the filling. In a medium bowl, stir together softened cream cheese, yogurt, onion powder, parsley, salt, and pepper until smooth and creamy.
- Warm the tortillas. Heat each tortilla in the microwave for about 15 seconds so they’re pliable and easy to roll.
- Assemble. Spread the cream cheese mixture evenly over each tortilla. Sprinkle the chopped vegetables, shredded cheese, and chives on top.
- Roll tightly. Starting at one edge, roll the tortilla snugly all the way across. The cream cheese helps hold it together.
- Chill and slice. Secure with a toothpick if needed, then place the rolls in the fridge for at least 30 minutes (or even overnight for make-ahead prep). Slice into pinwheels just before serving.
