Fresh Vegetable Tortilla Roll-Ups

I love sharing simple, crowd-pleasing snacks like these fresh vegetable tortilla roll-ups. They’re creamy, crunchy, and incredibly easy to make—a great addition to any lunchbox or party tray.

Why You’ll Love This Recipe

• I make them in just 15 minutes with no cooking required.

• They’re perfect for using up whatever vegetables I have in the fridge.

• I find them to be super versatile—great for snacks, lunches, or even appetizers.

• I can make them ahead of time, and they hold up really well.

• Everyone, from kids to adults, enjoys the fresh flavor and fun pinwheel shape.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 oz (½ block) cream cheese, softened
• ⅓ cup mayonnaise
• ½ tsp garlic powder
• ¼ tsp dried dill
• 1 tbsp green onions, finely chopped
• ¼ tsp salt
• ⅛ tsp ground black pepper
• ½ cup shredded cheddar cheese
• 2 large flour tortillas

directions

1. I start by mixing the softened cream cheese, mayonnaise, garlic powder, dill, chopped green onions, salt, and pepper in a medium bowl until smooth.

2. Then I stir in the shredded cheddar cheese until well blended.

3. I spread the mixture evenly across the tortillas, all the way to the edges.

4. I roll each tortilla tightly into a log shape.

5. I wrap them in plastic wrap and chill in the refrigerator for at least 1–2 hours.

6. When I’m ready to serve, I slice each roll into bite-sized pinwheels.

Servings and timing

This recipe makes about 4 servings, with each tortilla cut into 8 pinwheels.
– Prep time: 15 minutes
– Chill time: 1–2 hours

Variations

• I sometimes add chopped bell peppers, cucumbers, or shredded carrots for extra color and crunch.

• Instead of dried dill, I’ll use fresh parsley or chives when I have them.

• For a little kick, I swap the cheddar for pepper jack cheese.

• I occasionally add a spoonful of ranch seasoning to the mix for more flavor.

• I’ve used spinach or whole wheat tortillas to switch things up.

storage/reheating

I keep any leftover roll-ups wrapped in plastic wrap or in an airtight container in the fridge for up to 4 days.
Since they’re served cold, there’s no need to reheat them.
If I’m making them for later, I slice them just before serving so they stay fresh and crisp.

FAQs

How far ahead can I make these roll-ups?

I usually make them the night before I plan to serve them. They hold up well and even taste better once they’ve had time to chill.

Can I freeze these roll-ups?

I don’t recommend freezing them. The texture of the cream cheese and vegetables doesn’t hold up well after thawing.

What’s the best way to keep them from getting soggy?

I make sure not to use wet vegetables, and I sometimes pat them dry with a paper towel before mixing them in.

What other vegetables work in this recipe?

I like using red bell peppers, cucumbers, carrots, broccoli, or even baby spinach. Almost any crunchy veggie works.

Can I make this recipe vegan?

Yes, I’ve made a vegan version using dairy-free cream cheese, vegan mayo, and plant-based cheddar. Just check that the tortillas are also vegan.

Conclusion

These fresh vegetable tortilla roll-ups are one of my favorite quick recipes. They’re creamy, flavorful, and endlessly customizable. I enjoy making a batch for easy lunches, snacks, or entertaining—they never disappoint and always disappear fast.