Veggie Roll Ups
User Reviews
5
Veggie Roll Ups
Description
This recipe blends softened cream cheese, mayonnaise, ranch dressing mix, and dill weed to create a flavorful base. Chopped vegetables such as broccoli, cauliflower, carrots, and bell peppers, along with shredded cheddar, are folded in for crunch and color. The mixture is spread evenly on flour tortillas, rolled tightly, wrapped, and chilled for at least two hours to firm up the filling and help the roll maintain its shape when sliced.
Once chilled, trimming the ends away and slicing into eight pieces per tortilla yields multiple servings of neat pinwheels suitable for parties or light snacks. The method ensures each piece holds a balanced amount of filling and tortilla for consistent flavor.
These roll ups can be prepared ahead and kept refrigerated for up to four days, making them convenient for advance preparation or leftovers. Using square Lavash bread is an alternative for less waste and easier slicing.
Ingredients
- 8 ounces cream cheese softened
- 1 cup mayonnaise
- 1 (1 ounce) packet Ranch dressing mix (see note 1)
- 1 teaspoon dried dill weed or 1 tablespoon minced fresh dill
- 2 cups vegetables such as broccoli, cauliflower, carrots, bell peppers, or olives, finely chopped
- 1 cup cheddar cheese shredded
- 8 (8-inch) flour tortillas (see note 2)
Instructions
- In a medium bowl, combine cream cheese, mayonnaise, ranch dressing mix, and dill weed. 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. Refrigerate for at least 2 hours or overnight. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.
Notes
- Homemade ranch dressing mix can be made by combining powdered buttermilk, dried parsley, minced onion, garlic powder, onion powder, dill weed, and salt.
- You can substitute Lavash bread for tortillas to avoid trimming ends and reduce waste.
- Store leftovers covered in the refrigerator for up to four days to maintain texture and freshness.
- This recipe yields approximately 64 pieces when using eight 8-inch tortillas sliced into eight pieces each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings (4 pieces each)
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 4 pieces | |
| Calories | 234kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 27mg | 9% |
| Sodium | 571mg | 24% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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