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Taco Tortilla Roll Ups
Take taco dip on the road with my easy Taco Tortilla Roll Ups recipe. This make-ahead appetizer idea will have everyone coming back for seconds (and thirds).
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 30 mins
Servings: 16 servings (4 pieces each)
Calories: 199 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 8 ounces cream cheese softened
- 8 ounces sour cream
- 1 packet taco seasoning homemade or store-bought (see note 1)
- 1 (10 ounce) can diced tomatoes with green chilis drained well
- 1 cup shredded cheddar cheese (4 ounces, see note 2)
- 1/2 cup scallions sliced
- 1/2 cup pitted black olives drained well and chopped
- 8 (8-inch) flour tortillas (see note 3)
Instructions
- In a medium bowl, add cream cheese, sour cream, and taco seasoning and stir until combined. Fold in tomatoes, cheese, scallions, and olives.
- Working with one tortilla at a time, spread about 1/2 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.
Cup of Yum
Notes
- Taco seasoning: A store-bought packet works great. To DIY a packet's worth of homemade taco seasoning, whisk together 1 tablespoon chili powder, 1 1/2 teaspoons ground cumin, 3/4 teaspoon paprika, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper, and salt to taste (I like 1/2 teaspoon). Add 1 teaspoon cornstarch if you prefer a thickener in your taco seasoning.
- Cheddar cheese: Or for something with a bit more south-of-the-border flair, look for a bag of shredded cheese at your supermarket labeled "Mexican blend" or "Mexican-style."
- Flour tortillas: Right 8-inch tortillas will do the trick for one batch of Taco Tortilla Roll Ups. If you prefer larger, 10-inch tortillas, plan on filling about 5 of them.
- Yield: Assuming you trim away ends and then cut each roll up into 8 pieces, you'll have 64 pieces. It's enough for 16 servings, 4 pieces each.
- Storage: Store leftovers covered (or wrapped) tightly in the refrigerator for up to 4 days.
- Make ahead: Taco Tortilla Roll Ups are best after being chilled for 2 hours or up to overnight. The flavor gets even better!
- Freezer: These freeze well! Transfer unsliced, plastic-wrapped roll ups to a freezer-safe bag and freeze for up to 1 month. Thaw overnight at room temperature, slice, and serve.
Nutrition Information
Serving
4 pieces
Calories
199kcal
(10%)
Carbohydrates
3g
(1%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
724mg
(30%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
630IU
(13%)
Vitamin C
1mg
(1%)
Calcium
191mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings (4 pieces each)
Amount Per Serving
Calories 199
% Daily Value*
| Serving | 4 pieces | |
| Calories | 199kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 724mg | 30% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 191mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.