Best Veggie Cream Cheese Roll Ups Recipes

VEGETABLE CREAM CHEESE TORTILLA ROLL UPS

Vegetable Cream Cheese Tortilla Roll Ups image

These vegetable cream cheese tortilla roll ups are the most fun little pinwheel sandwich bites ever! They're a great school lunch option but also make the most amazing appetizer or back to school snack!

Provided by Jenn Laughlin - Peas and Crayons

Time 30m

Number Of Ingredients 10

Ingredients

1 cup chopped veggies: broccoli, carrots, red bell pepper
4 oz cream cheese ((softened))
1/3 cup mayo
1/2 tsp garlic powder
1/4 tsp dried dill
1/4 tsp salt
1/8 tsp black pepper
2 large burrito-sized flour tortillas
1/2 cup grated cheddar cheese
2 TBSP chopped green onion

Steps:

Choose and chop your veggies. I mince mine extra small so there's a little bit of everything in each tasty bite.
Allow cream cheese to soften for easy mixing. In a medium bowl, combine cream cheese, mayo, garlic powder, dill, salt and pepper.
For easy rolling, microwave tortillas for 15-20 seconds first. Spread on cream cheese mixture and sprinkle evenly with veggies, cheese, and chopped onion.
Start at the edge of the tortilla and roll it, tightly, until you reach the opposite side.
The cream cheese will help it stick. Fasten with a toothpick or two and chill in the freezer for 20 minutes to set.. Feel free to chill overnight in the fridge (tightly wrapped or in a storage container) if making these in advance for easy. meal/snack prep.
All that's left is to slice into pinwheels and serve!

Nutrition Facts : Calories 90 kcal, Carbohydrate 5 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 149 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAM CHEESE & VEGGIE ROLL-UP

Cream Cheese & Veggie Roll-Up image

With sliced vegetables, a whole-wheat tortilla and baby spinach, these roll-ups make the perfect healthy lunch for your kids to take to school.

Provided by Carolyn Casner

Categories Healthy Vegetarian Sandwich Recipes

Time 10m

Number Of Ingredients 7

Ingredients

3 tablespoons cream cheese
½ teaspoon dried chives
¼ teaspoon dried dill
⅛ teaspoon garlic powder
1 8-inch whole-wheat flour tortilla, at room temperature
¼ cup baby spinach
½ cup shredded or sliced vegetables, such as carrots, bell pepper and/or cucumber

Steps:

Combine cream cheese, chives, dill and garlic powder in a small bowl. Spread evenly on tortilla. Layer spinach, then shredded (or sliced) vegetables across the bottom third of the tortilla. Roll closed and cut in half. Or, cut into slices, if desired.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 33.3 g, Cholesterol 43.9 mg, Fat 17.1 g, Fiber 3.8 g, Protein 7.5 g, SaturatedFat 9.3 g, Sodium 520.5 mg, Sugar 7.3 g

VEGGIE CREAM CHEESE ROLL-UPS

Veggie Cream Cheese Roll-Ups image

What a simple appetizer recipe. We really liked the cool ranch flavor combined with the crunchy fresh peppers and olives. The hardest part of this recipe is letting the roll-ups chill in the fridge. Wrap them in a variety of flavored wraps to make them extra colorful and tasty. These are a great little finger food.

Provided by Donna Baker

Categories Vegetable Appetizers

Time 40m

Number Of Ingredients 8

Ingredients

2 pkg cream cheese, softened, 8 oz
1 envelope ranch dressing mix
4 green onions, chopped (can also use chives)
1/3 c black olives, chopped (I use little can)
6 8-inch flour tortillas (can use wheat, spinach, or tomato tortillas)
1 celery rib, chopped
1/2 c green bell pepper, chopped
1/2 c red bell pepper, chopped

Steps:

1. Beat cream cheese and dressing mix together, can use fork to mix.
2. Add green onions and other veggies.
3. Mix together.
4. Spread cream cheese mixture evenly on flour tortillas.
5. Roll up tortillas.
6. Wrap tortillas in plastic wrap and chill tortillas for about 3 hours to set.
7. Cut tortillas diagonally into 1/2 inch pieces.
8. Display on platter. Can serve with salsa as a dip.

CREAM CHEESE ROLL-UPS

Cream Cheese Roll-Ups image

Provided by Trisha Yearwood

Categories appetizer

Time 1h20m

Yield 32 pieces

Number Of Ingredients 6

Ingredients

Two 8-ounce packages cream cheese, softened
4 ounces jarred salsa (hot)
4 green onions, finely sliced
4 large flour tortillas
10 slices bacon, cut into small pieces and cooked till crisp
16 thin slices deli ham

Steps:

In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap.