Veggie Roll Ups
These easy Veggie Roll-Ups are the ultimate no-cook appetizer or lunch, packing fresh, crunchy vegetables into a creamy ranch spread!
I recently had a major wave of nostalgia and remembered these tasty wraps from parties back in the 90s. Did anyone else eat these growing up? They were on almost every single appetizer table back then. I realized it had been years since I last made them, so I knew I had to whip up a fresh batch.
Kids can be a little skeptical about raw vegetables. But when the veggies are finely chopped and rolled up with a savory cream cheese spread, everyone in the house devours them! They make such a fun change of pace from a standard sandwich and are perfect for summer gatherings or even for back-to-school lunches!
To make the base, we just mix softened cream cheese with savory ranch seasoning and a pinch of salt. Then, we spread that mixture over large tortillas and load them up with lots of colorful, crunchy vegetables.
I love using a bright mix of shredded carrots, diced red and green bell peppers, and finely chopped broccoli. You also throw in a handful of shredded cheddar cheese before rolling everything up tightly. It looks like a beautiful rainbow when you slice into them, making them perfect for a party spread!
Ingredients for Cold Veggie Pinwheels
The Cream Cheese Spread: Cream cheese mixes with ranch seasoning and a touch of salt. This creates a thick, savory base. It flavors the wrap perfectly. It also acts like glue to hold all your fresh veggies in place.
The Crunchy Vegetables: Crisp shredded carrots, red bell pepper, broccoli, and green bell pepper add amazing color. Finely chopped raw broccoli gives it great texture. Make sure to chop everything very small so the wraps stay tight.
The Cheese Finish: Shredded cheddar cheese adds a perfect sharp bite to the filling which pairs well with the creamy ranch spread as you roll them up.
The Final Wrap: Four tortillas are used to wrap up everything up. I used plain flour tortillas, but you can use any flavor variety or wrap as long it rolls up with ease.
Tips for making the Best Veggie Roll Ups
Chop the Veggies Ultra-Fine: Try to chop your broccoli and bell peppers into tiny, bite-sized pieces. If the vegetable chunks are too large, the tortilla will tear. Small pieces ensure you get a perfect mix of crunch in every single bite.
Dry Your Vegetables Well: Wash your fresh produce thoroughly before chopping. Then, make sure to pat the vegetables completely dry with a paper towel. This simple step keeps the cream cheese spread from getting slippery or watery.
Let the Rolls Chill: Wrap your assembled tortilla logs tightly in plastic wrap or covered. Pop them into the fridge for at least one hour before slicing. Chilling helps the cream cheese firm back up so your pinwheels cut into clean, perfect rounds. Note that the roll ups are best enjoyed within 1-2 days.
Use a Serrated Knife: Use a sharp serrated bread knife to slice your chilled rolls. Gently saw back and forth instead of pressing straight down. This keeps you from squishing the tortillas and preserves that gorgeous spiral shape.
Craving more summer party favorites? Check these out!
Grilled Summer Flatbread Pizzas
Turkey Club Pasta Salad
Ham & Turkey Club Pinwheels
Veggie Roll Ups
These easy Veggie Roll-Ups are the ultimate no-cook appetizer or lunch, packing fresh, crunchy vegetables into a creamy ranch spread!
Ingredients
- 6 ounces plain cream cheese, softened
- 3/4 cup sour cream
- 2 tablespoons ranch seasoning
- 2/3 cup finely diced green bell pepper, seeds removed
- 2/3 cup finely diced red bell pepper, seeds removed
- 1/2 cup shredded carrots
- 1/2 cup finely chopped broccoli
- 3/4 cup shredded cheddar cheese
- salt to taste
- 4 large flour tortillas (about 10-inches)
Instructions
- Add the cream cheese and sour cream to a large mixing bowl. Beat together to break up the cream cheese until smooth. Mix in the ranch seasoning.
- Fold in all of the veggies and cheddar cheese. Stir until well-combined. If desired, add salt or additional seasoning. Divide the mixture into the middle of each tortilla and roll tightly, leaving the seam-side down.
- Use a serrated knife to slice each tortilla log into about 5-6 slices. Place the prepared roll ups onto a plate or container. Cover and chill for an hour before serving.
- Serve chilled. Store leftover roll ups in the fridge. Roll ups are best eaten within 2-3 days.
Nutrition Information:
Yield:
24Serving Size:
1 pinwheelAmount Per Serving: Calories: 105Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 18mgSodium: 211mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 4g
