Veggie Roll Ups Recipe

If you’re looking for a fresh, fun, and seriously tasty appetizer or snack, you’re going to love this Veggie Roll Ups Recipe. It’s one of those go-to dishes that I always keep in my back pocket for parties and quick lunches. Creamy, crisp, cheesy, and packed with chopped veggies, these roll ups are perfect for when you want something light but satisfying. Plus, they come together in no time, and trust me, once you make them, your family and friends will keep asking for more!

this Recipe

Ingredients You’ll Need

This Veggie Roll Ups Recipe uses a fresh blend of chopped veggies, herbs, and cheeses that work harmoniously, creating a creamy and crunchy bite every time. When you’re buying ingredients, try to choose fresh, crisp vegetables and a good quality cream cheese to make these even better.

• Cream Cheese: Make sure it’s softened for easy mixing; room temperature works best for smoothness.
• Mayonnaise: Adds richness and helps the mix spread evenly without crumbling.
• Dried Parsley & Dill Weed: These herbs add fresh flavor without overpowering the veggies.
• Dried Minced Onion & Garlic Powder: Give a nice savory backbone to the filling.
• Chopped Vegetables: I like a colorful mix—broccoli, cauliflower, carrots, bell peppers, and olives all work great crisp and fresh.
• Shredded Cheddar Cheese: Adds a melty cheesy punch and binds everything together.
• Flour Tortillas (8-inch): Burrito-sized tortillas are perfect for rolling, but you can also use square lavash bread for a fun twist and less waste.

Variations

I love how versatile this Veggie Roll Ups Recipe is. You can tweak the veggies, herbs, or even the base spread to create something new each time. It’s a real crowd-pleaser because you can personalize it, which makes it fun to get creative in the kitchen.

• Use Ranch Dressing Mix: I once swapped the dried herbs for half a packet of ranch dressing mix — it made the roll ups taste like a classic party snack and everyone requested the recipe.
• Add Protein: Adding finely chopped cooked chicken or turkey makes these roll ups heartier for lunch or light dinner.
• Try Different Cheeses: Pepper jack or mozzarella both work really well if you want to mix up the flavor and meltiness.
• Swap the Wrap: Using lavash bread instead of tortillas cuts down on trimming and gives a flatter roll.

How to Make Veggie Roll Ups Recipe

Step 1: Mix the Creamy Veggie Filling

Start by combining your softened cream cheese and mayonnaise in a medium bowl. I like to use a hand mixer to get it perfectly smooth without any lumps. Then sprinkle in the dried parsley, dill weed, minced onion, garlic powder, and onion powder. Stir until totally combined. Fold in your finely chopped veggies and shredded cheddar cheese. The veggies should be chopped small enough to easily roll inside the tortilla and give a nice crunch without being overpowering. This filling is where you can get creative with your favorite veggies – I love adding little splashes of colorful bell peppers for that extra pop!

Step 2: Spread and Roll the Tortillas

Take one tortilla at a time and lay it flat on a clean surface. Spread about ½ cup of the cream cheese mixture evenly over the tortilla all the way to the edges – this ensures every bite is packed with flavor. Roll the tortilla tightly but carefully; you want the roll to hold together without gaps. Wrap each roll tightly in plastic wrap to help them hold shape and to keep the filling fresh. Repeat with all the tortillas.

Step 3: Chill and Slice

This is a big one: Refrigerate your rolled-up tortillas for at least 2 hours, and overnight is even better. This chilling step lets the filling set so the roll ups slice easily without the filling spilling everywhere. Before serving, trim off any uneven ends so you have neat pieces. Slice each tortilla into 8 equal pinwheels. I like to use a very sharp knife, and a gentle sawing motion really helps keep everything clean. Plus, the pinwheel shape is super fun and inviting on the plate.

How to Serve Veggie Roll Ups Recipe

Garnishes

I love sprinkling a tiny bit of extra dried parsley or some finely chopped fresh herbs over the top just before serving—it adds a bright, fresh touch. A few whole olives or a sprinkle of paprika can also jazz things up visually and flavor-wise if you want to get fancy.

Side Dishes

These Veggie Roll Ups go great with a crisp green salad or a bowl of tomato soup for a light lunch. For a party platter, pair them with fresh fruit, chips with guacamole, or a variety of dips to keep the spread colorful and inviting.

Creative Ways to Present

For a party, I’ve arranged these roll ups standing upright on a decorative platter, which makes them easier to grab and looks super cute. Another time, I threaded the sliced roll ups onto skewers with cherry tomatoes and cucumber slices for a fun veggie sushi vibe. Presentation really ups the fun factor!

Make Ahead and Storage

Storing Leftovers

I store leftover Veggie Roll Ups tightly wrapped in plastic wrap or sealed in an airtight container in the fridge. They keep well for up to 4 days, which is awesome when you want to plan ahead for snacks or meals during a busy week.

Freezing

I don’t usually freeze these roll ups because the veggies and cream cheese can get a bit watery after thawing, but if you need to, freeze them wrapped individually, then thaw in the fridge overnight. For best texture, enjoy them chilled and fresh rather than reheated.

Reheating

These roll ups are best served cold, so reheating isn’t necessary. If you want a warm snack, try scooping the filling onto warm toasted bread or tortillas instead. That way, you keep the flavor but avoid the sogginess that reheating the roll ups would bring.

FAQs

Final Thoughts

I absolutely love how these Veggie Roll Ups Recipe turn out—creamy, crunchy, and packed with flavor every single time. They remind me of simpler days, when quick yet delicious snacks were a household must-have. I hope you enjoy making these as much as I do, and that they become your go-to for easy entertaining or just a tasty little lunch. Give them a try, and I bet they’ll become a favorite in your kitchen, too!

Veggie Roll Ups Recipe

5 from 58 reviews

• Author: Jessica
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes
• Yield: 64 pieces (16 servings of 4 pieces each)
• Category: Appetizer
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

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Description

These Veggie Roll Ups are a delightful, creamy, and crunchy appetizer perfect for parties or snacks. Made with a flavorful cream cheese and mayonnaise base mixed with dried herbs and finely chopped vegetables, then spread onto flour tortillas and rolled up tightly. Chilled to set and sliced into bite-sized pinwheels, they offer a fresh and colorful treat that combines tangy, savory, and crisp textures in every piece.

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Ingredients

Cream Cheese Mixture

• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 2 teaspoons dried parsley
• 1 teaspoon dried minced onion
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill weed

Vegetables and Cheese

• 2 cups finely chopped vegetables such as broccoli, cauliflower, carrots, bell peppers, or olives
• 1 cup shredded cheddar cheese

Wraps

• 8 (8-inch) flour tortillas (burrito size)

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Instructions

1. Prepare the Cream Cheese Mixture: In a medium bowl, combine softened cream cheese, mayonnaise, dried parsley, dried dill weed, garlic powder, onion powder, and dried minced onion. Mix well until all the ingredients are evenly incorporated.
2. Add Vegetables and Cheese: Fold in the finely chopped vegetables and shredded cheddar cheese gently into the cream cheese mixture, ensuring the mixture remains evenly combined without mashing the vegetables.
3. Spread the Mixture on Tortillas: Working with one tortilla at a time, spread about ½ cup of the prepared cream cheese mixture evenly over the entire surface of the tortilla, going all the way to the edges for maximum flavor and coverage.
4. Roll and Wrap: Roll each tortilla tightly into a log shape to keep the filling secure. Wrap each roll tightly in plastic wrap to maintain freshness and shape.
5. Chill Until Firm: Place all wrapped tortillas in the refrigerator for at least 2 hours or overnight to allow the flavors to meld and the rolls to firm up for easier slicing.
6. Slice and Serve: Before serving, unwrap each roll and trim any unfilled ends. Slice each tortilla roll into 8 equal pinwheel pieces, arrange on a serving platter, and enjoy as a fresh, flavorful appetizer.

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Notes

• Ranch Dressing Mix Substitute: For a convenient variation, use half of a store-bought ranch dressing mix packet (about ½ ounce) as a substitute for the dried herb seasonings. If doubling the recipe, use the entire packet.
• Wrap Options: Substitute 5 (10-inch) tortillas instead of 8 (8-inch) for larger rolls or use square Lavash bread to avoid trimming unfilled ends.
• Yield: This recipe yields 64 pieces (8 tortillas cut into 8 pieces each), enough for 16 servings with 4 pieces per serving.
• Storage: Store any leftover roll ups tightly covered in the refrigerator for up to 4 days to keep them fresh.

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Nutrition

• Serving Size: 4 pieces (approx. 1 tortilla worth)
• Calories: 190
• Sugar: 2 g
• Sodium: 320 mg
• Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 30 mg