Vegetable Cream Cheese Tortilla Roll-Ups

Soft tortillas spread with a creamy, herb-kissed cheese blend and packed with crisp vegetables—then rolled, chilled, and sliced into colorful pinwheels of flavor. These Amish-inspired roll-ups are as beautiful as they are delicious: a no-cook favorite perfect for holidays, picnics, potlucks, or a quick snack that brings farmhouse charm to any table.

Why You’ll Love This Recipe

This isn’t just another sandwich—it’s comfort food reinvented. Inspired by simple, hearty traditions, these roll-ups combine the tangy richness of cream cheese with fresh, crunchy veggies in a soft, satisfying package. They’re easy to make, endlessly customizable, and ideal for feeding a crowd without heating up the kitchen.

Perfect for:

• Holiday appetizers (Thanksgiving, Easter, Christmas)
• School lunches and meal prep
• Baby showers, bridal brunches, or tea parties
• Make-ahead snacks

Ingredients (Makes 4 Large Roll-Ups / ~20 Slices)

For the Creamy Base

• 8 oz (225g) cream cheese, softened to room temperature
• ¼ cup (60g) sour cream or plain Greek yogurt (adds tang and creaminess)
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt
• ⅛ tsp black pepper, freshly ground
• Optional: 1 tbsp ranch seasoning mix or 1 tsp fresh herbs (dill, parsley, chives)

For the Veggies & Cheese

• 4 large flour tortillas (10-inch, soft)
• ½ cup (50g) shredded sharp cheddar cheese
• ¼ cup (25g) shredded mozzarella cheese
• ½ cup (75g) red bell pepper, finely diced
• ½ cup (50g) carrot, grated and patted dry
• ⅓ cup (30g) green onions, thinly sliced
• ½ cup (40g) broccoli florets, very finely minced and lightly blanched (optional)

Step-by-Step Instructions

1. Make the Creamy Spread

In a medium bowl:

• Beat softened cream cheese and sour cream until smooth and fluffy (~1 minute).
• Add garlic powder, onion powder, salt, pepper, and ranch seasoning or herbs. Mix well.

2. Fold in Veggies & Cheese

To the creamy mixture, add:

• Cheddar, mozzarella, bell pepper, carrot, green onions, and minced broccoli.
• Stir gently until everything is evenly coated and vibrant.

3. Assemble the Rolls

Lay one tortilla flat on a clean surface.

• Spread ¼ of the filling evenly over the entire surface, right to the edges.
• Gently lift one edge and roll tightly into a firm log, like a jelly roll.
• Repeat with remaining tortillas and filling.

4. Chill to Set

• Wrap each roll tightly in plastic wrap or parchment paper.
• Refrigerate at least 1 hour (or up to 24 hours)—this firms them up for clean slicing.

5. Slice & Serve

• Unwrap and use a sharp knife to cut into 1-inch thick rounds.
• Wipe the blade between cuts for neat edges.
• Arrange on a platter, cut-side up, for a beautiful display.

Serve chilled or slightly cool.

You Must Know

• Use softened cream cheese —cold blocks cause lumps.
• Dry your veggies —grated carrots and broccoli release moisture.
• Roll tightly —loose rolls fall apart when sliced.
• Tastes better the next day! Flavors meld beautifully overnight.
• Freezer-friendly? Not recommended—cream cheese may separate when thawed.

Storage Tips

• Store wrapped rolls in the fridge for up to 3 days.
• Keep slices in an airtight container with parchment between layers.
• Best eaten within 48 hours for optimal texture.

Ingredient Substitutions

Serving Suggestions

• Serve on a tiered tray with olives, fruit, and crackers.
• Great for potlucks—bring the whole roll and slice on-site.
• Pack in lunchboxes (add ice pack if needed).
• Pair with tomato soup or a crisp green salad.

Cultural Context

Rooted in Amish and Mennonite culinary traditions, this recipe celebrates simplicity, abundance, and sharing. Found at church basements, family reunions, and Sunday tables alike, it honors how a few humble ingredients can become something joyful, nourishing, and deeply comforting.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd.
• Want more crunch? Add sunflower seeds or crushed pecans.
• Make mini versions: Use small tortillas or cut into smaller logs.
• Label your dish: People will ask for the recipe.
• Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use lettuce instead of broccoli?
A: Yes—but pat dry and add just before rolling to avoid sogginess.

Q: Why did my rolls get soggy?
A: Likely due to wet veggies or under-chilling. Dry ingredients well and refrigerate fully.

Q: Is this gluten-free?
A: Only if using GF tortillas and verifying all ingredients.

Q: Can I freeze them?
A: Not recommended—cream cheese separates when frozen and thawed.

Q: Can I make them vegan?
A: Yes! Use dairy-free cream cheese, yogurt, and cheese alternatives.

Allergy Information

Contains: dairy (cream cheese, sour cream, cheese), wheat (tortillas).
Gluten-free option: Use certified GF wraps.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on seasoning mixes and processed cheeses.

Nutrition Facts (Per Serving – Approximate)

Based on 1 roll-up cut into 5 pieces (1/20th total)

• Calories: 90
• Fat: 6g
• Saturated Fat: 3g
• Carbohydrates: 7g
• Fiber: 1g
• Sugar: 2g
• Protein: 3g
• Sodium: 180mg

These roll-ups don’t shout. They emerge from the fridge, cool and colorful, saying everything a great snack should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with veg, vision, and someone who says, “Let’s make it together.”