Fresh Vegetable Tortilla Roll Ups
Bright, crunchy tortilla roll ups filled with a creamy spread and fresh raw vegetables, perfect for snacks, lunches, or parties.
Ingredients
For the Base
- 8 large flour tortillas (8-inch)
- 8 oz cream cheese, softened (1 package)
For the Filling
- 1 medium cucumber, peeled and cut into thin strips
- 1 medium red bell pepper, seeded and thinly sliced
- 1 large carrot, peeled and julienned or grated
- 1 cup baby spinach leaves, loosely packed
- 2 stalks green onions, thinly sliced
- 2 tablespoons fresh parsley or cilantro, chopped
- to taste Salt and black pepper
- 1 teaspoon lemon juice (optional)
To Serve
- as needed Toothpicks (optional, for pinwheels)
- as needed Extra herbs for garnish
Instructions
Preparation
- Let the cream cheese sit at room temperature for 10–15 minutes so it’s easy to spread. If you’re short on time, microwave for 8–10 seconds to soften slightly.
- Wash and dry all produce. Cut the cucumber, bell pepper, carrot, and green onions into thin strips so they lie flat on the tortilla. Stack spinach leaves and pat dry.
Building the Roll
- Lay a tortilla flat. Spread about 1 to 1.5 tablespoons of cream cheese over the tortilla, leaving a 1/2-inch border at the top edge. Sprinkle with a little lemon juice, chopped herbs, salt, and pepper.
- Place a small handful of spinach across the center of the tortilla, then add a few strips of cucumber, bell pepper, carrot, and a sprinkle of green onions.
- Start rolling from the edge closest to you, tucking the filling as you roll. Keep it snug but don’t tear the tortilla.
Serving
- For pinwheels, trim 1/4 inch from each end for neat edges and slice into 1-inch pieces. Secure each with a toothpick if serving as finger food.
- Serve immediately or wrap tightly and chill for up to a few hours.
Notes
Use room-temperature cream cheese for smooth spreading. Don’t overfill; too much filling makes rolling difficult.