How to Make Cream Cheese and Veggie Roll-Ups


Rolled up tortillas combined with vegetables and cream cheese that you cut into circles are a perfect party dish. They're easy to eat and serve a large crowd, making them ideal to bring to a party or offer on passed serving trays. This is a treat best made a day ahead as the cream cheese needs to harden slightly so you can cut the rolled sandwiches into bite-sized servings.

Things You'll Need

  • 1 package large-size flour tortillas
  • 2 blocks of cream cheese
  • 1 bunch of green onions
  • 1 bunch of cilantro
  • 1 cup mild salsa or 2 fresh tomatoes
  • 1 small can diced green chilies
  • 1 large can of chopped olives
  • Sharp knife
  • Butter knife
  • Cutting board
  • Take the cream cheese out of the refrigerator two hours ahead of time to let it soften.

  • Use a sharp knife and cutting board to chop up the green onions, half the bunch of cilantro and the fresh tomatoes, if you aren't using salsa.

  • Cut the edges of each of the tortillas to make them square.

  • Add all of other vegetables, except the salsa or tomatoes, to a mixing bowl and mix well. Add the cream cheese, once it's soft enough to manipulate and mix with the vegetables. Drain the salsa of its juices, if you aren't using fresh tomatoes. Add the salsa or tomatoes once everything else is mixed.

  • Spread the mixture on each of the large tortillas.

  • Roll up the filled tortillas. Add a dab of the mixture to each end to finish filling up the roll.

  • Put the rolled-up tortillas in a plastic container or foil and store in the refrigerator overnight. If you're in a rush, store for two to three hours to ensure the cream cheese is solid enough to cut easily.

  • Take the rolled up tortillas from the fridge and slice into "sushi" -- bite-sized servings. Place on a platter and serve.

Tips & Warnings

  • If you spread the mixture in the tortillas fairly thin, the mixture could be used in 10 tortillas. Eight is an optimal number, though. That way there is plenty of the delicious stuff in each tortilla. Save the rest of the tortillas in the package for another recipe!
  • Having the cream cheese at room temperature is key to mixing in the other ingredients. If it's too hard, you'll get tennis elbow trying to stir it.
  • Once the roll-ups are made, chilling them overnight will allow the cream cheese to firm up. If the cream cheese is too soft, slicing the roll-ups is squishy, messy business.

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