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Meggan Hill
4.99 from 109 votes
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Veggie Roll Ups are a tasty riff on that Midwestern classic, veggie pizza. Make the same filling but spread on tortillas instead of crescent rolls so they’re easier to tote along to parties.
These delicious Veggie Roll Ups are the solution to getting my Veggie Pizza fix anytime I want it, even if that’s a potluck, picnic, or office party.
Yes, it has most of the same ingredients and flavors, but the flour tortillas hold everything together until you’re ready to party. Just assemble and wrap the night before, then slice and serve upon your arrival.
Table of Contents
- Recipe ingredients
- Ingredient notes
- Step-by-step instructions
- Recipe tips and variations
- Frequently Asked Questions
- Veggie Roll Ups Recipe
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Ranch dressing mix: Use store-bought dried Ranch seasoning or you can make ranch dressing mix yourself with dried buttermilk, garlic powder, onion powder, parsley, dried minced onion, dill weed, and salt.
- Flour tortillas: Use either 8 (8-inch) or 5 (10-inch) tortillas. Or substitute square Lavash bread for the tortillas (there are no wasted ends that need to be trimmed away if you use a square flatbread).
Step-by-step instructions
- In a medium bowl, combine cream cheese, mayonnaise, ranch dressing mix, and dill weed. Fold in vegetables and shredded cheese. Working with onetortilla 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 wrap. Refrigerate for at least 2 hours or overnight.
- To serve, trim any unfilled ends away.
- Slice each tortilla into 8 equal pieces.
Recipe tips and variations
- Yield: This recipe yields 64 pieces (8 tortillas cut into 8 pieces each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Roll these up the day before you need them, wrap them individually, and store them in the refrigerator. They’re completely effortless to bring to parties, plus you only have to cut up what you need. Any leftovers make a great lunch or snack.
- Do not overfill:If you’re anything like me, your temptation is layer on as much as you can. But, too many vegetables create air pockets in the roll ups, which prevents them from holding their shape.
- Mix up your mix-ins: I love the classic toppings from veggie pizza, but you can use any combination you love. Try black olives, jalapeños, tomatoes, cucumbers, green onions, red bell peppers, or any other fresh vegetables you have in your fridge. You can swap out your cheese too: mozzarella,
- More spreads: I love the flavored cream cheese here, but there are so many ways to flavor veggie pinwheels! Substitute mayo, ranch dressing, sour cream, or mustard for the cream cheese.
- Mediterranean tortilla pinwheels: Spread your tortillas with Hummus or Olive Tapenade, then layer on fresh spinach, sun-dried tomatoes or roasted bell peppers, shallots, and fresh basil. These are naturally vegan, too.
Frequently Asked Questions
How do you keep tortilla roll ups from getting soggy?
These roll ups don’t get too soggy because they don’t contain any wet ingredients. But, if you are worried about sogginess, line each tortilla with lettuce or spinach leaves before adding your filling.
Can you make wraps the night before?
Yes, in fact, these roll ups were designed to be made ahead. They taste better (and stay together better) after a few hours in the refrigerator.
How long do tortilla roll ups last?
From a food safety perspective, they last for up to 4 days in the refrigerator. From a quality perspective, they are best eaten within a day or two of when you slice them.
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Veggie Roll Ups
By Meggan Hill
Veggie Roll Ups are a tasty riff on that Midwestern classic, veggie pizza. Make the same filling but spread on tortillas instead of crescent rolls so they're easier to tote along to parties.
Prep Time 10 minutes mins
Cook Time 2 hours hrs 20 minutes mins
Total Time 2 hours hrs 30 minutes mins
Servings 16 servings (4 pieces each)
Course Appetizer
Cuisine American
Calories 234
4.99 from 109 votes
ReviewPrint
Ingredients
- 8 ounces cream cheese softened
- 1 cup mayonnaise
- 1/4 cup homemade ranch dressing mix or 1 packet store-bought (see note 1)
- 1 teaspoon dried dill weed or 1 tablespoon minced fresh dill
- 2 cups finely chopped vegetables such as broccoli, cauliflower, carrots, bell peppers, or olives
- 1 cup shredded cheddar cheese
- 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 onetortilla 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.
Recipe Video
Notes
- Ranch dressing mix: Use store-bought dried Ranch seasoning or you can make ranch dressing mix yourself with dried buttermilk, garlic powder, onion powder, parsley, dried minced onion, dill weed, and salt.
- Flour tortillas: Use either 8 (8-inch) or 5 (10-inch) tortillas. Or substitute square Lavash bread for the tortillas (there are no wasted ends that need to be trimmed away if you use a square flatbread).
- Yield: This recipe yields 64 pieces (8 tortillas cut into 8 pieces each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 4 piecesCalories: 234kcalCarbohydrates: 11gProtein: 4gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 27mgSodium: 571mgPotassium: 84mgFiber: 1gSugar: 1gVitamin A: 345IUVitamin C: 10mgCalcium: 93mgIron: 1mg
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Meggan Hill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
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Comments
Wish I had taste tested before adding in the veggies because 1 cup of mayonnaise was just way too much mayonnaise. I ended up spreading extra cream cheese onto tortillas and added in a TON more chopped veggies to the cream cheese mayo mix along with placing strips of cut zucchini and bell peppers before rolling. Still turned out kind of sloppy, even after a few hours in the fridge. Used cute tooth picks to hold the rolls together because I don’t think I rolled them tight enough and the filling was too creamy because of all the mayo. Will definitely try this one or another one of your wrap recipes on the future.
Reply
Hi Erin, I’m really sorry you had troubles. I do think the mayonnaise taste is strong when they’re fresh; they need time to sit and blend. I’m going to revisit the proportions here based on your feedback. 1 cup of mayo does sound like a lot, I know that’s what it says, that’s how I’ve always made them, but based on your comment I want to try again. I’ve noticed sometimes that “older” recipes I made in my 20’s taste less amazing now in my 40’s. I am constantly trying to improve things. But somehow despite all the mayo, you plan to try another recipe in the future! Thank you, I appreciate you giving me another shot. I hope you have a great week, and take care. -Meggan
why does it say, “Cook time 2 hours 20 minutes”?
Reply
Hi Sheila, it’s to account for the time it takes to assemble the veggie roll ups and to refrigerate them. (At least 2 hours.) Hope this helps and please write again with anymore questions! – Meggan
I love these, but watch the carb count! One flour tortilla has around 25 carbs. Half of that (one serving for this recipe) would be 12.5 carbs. But the nutrition information says there are TWO carbs per serving.
Reply
Thank you so much Lily for your comment! You’re absolutely correct. I checked the program that does the nutritional estimates and there was an error with the tortillas. I’ve updated it. Thank you so much again for letting me know! – Meggan
Looks great! I am going to make half as is then add meat to half. Would turkey taste ok with this?
Reply
Hi Sam, I think that sounds great! Yum! – Meggan
Going to try this delicious!great! instead meat
Reply
Hope you love it, Gina!
Oh this looks so good! I’m going to try using Low Carb tortilla’s to make these. These will make a great lunch.
Reply
Loved these!! Making them for a second time today!
Reply
Thanks Donita, so glad you enjoyed! – Meggan
Great recipe! I made these for my office lunches. Instead of mayo, I blended tofu and water. Just for extra protein and less fat. It turned out really good! You can’t taste the tofu at all over the ranch.
Reply
Hi Cat, thanks for the tip what a great idea! – Meggan
Only one minor change–used flatbreads instead of tortillas. Same flavor and texture. Their rectangle shape makes them easier to roll and cut evenly (I roll on the long side).
Reply
Love these and have made them before. But it had been a long time since I made them so I looked up a recipe to refresh my memory on the ingredients. I found yours to be so close to what I remember. But when I measured out the cup of mayo, It looked to be too much from what I remember, but I used one cup anyway. Yes, too much mayo for me! Half a cup is perfect. One cup made them a bit too soft. But delicious nonetheless! Thanks! (And I like the ingredient suggestions from others!)
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