Name: Fresh Vegetable Tortilla Roll Ups
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 4 large flour tortillas or whole wheat wraps; 8 oz cream cheese or hummus (softened for spreading); 1/2 cup shredded carrots; 1/2 cup thinly sliced bell peppers (red, yellow, or orange); 1/2 cup baby spinach or shredded lettuce; 1/4 cup thinly sliced cucumbers; 1/4 cup chopped green onions; Salt and pepper to taste; Optional: ranch seasoning, everything bagel seasoning, or fresh herbs

Why You’ll Love This Recipe

I love this recipe because it’s easy to make ahead, great for parties, and endlessly customizable. The cream cheese base makes the perfect canvas for crisp veggies like bell peppers, cucumbers, and carrots. It’s a healthy snack option that doesn’t sacrifice flavor or texture. Plus, they’re fun to slice and serve—always a hit with both kids and adults.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Soft flour tortillas (large size)
Cream cheese (softened)
Ranch seasoning mix (optional)
Red bell pepper (finely chopped)
Yellow bell pepper (finely chopped)
Carrot (shredded or finely chopped)
Cucumber (deseeded and finely chopped)
Green onion (thinly sliced)
Fresh spinach or lettuce leaves (optional)
Salt and black pepper

directions

I start by mixing the softened cream cheese with a bit of ranch seasoning for extra flavor, though plain cream cheese works great too.
I lay out each tortilla and spread a thin, even layer of the cream cheese mixture all the way to the edges.
I sprinkle the chopped vegetables evenly over the cream cheese, pressing them in lightly so they stay in place.
If I’m using spinach or lettuce, I add a layer on top of the veggies.
I roll each tortilla up tightly, then wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
After chilling, I slice the rolls into 1-inch pieces and arrange them on a serving plate.

Servings and timing

This recipe makes about 24 roll ups (sliced from 4 large tortillas). It takes 15 minutes to prepare, plus 30 minutes of chilling time. Perfect for a quick appetizer, snack, or light lunch.

Variations

Sometimes I add shredded cheese or hummus for extra flavor. I’ve also used flavored tortillas like spinach or sun-dried tomato to change things up. For a spicier version, I mix a little sriracha or hot sauce into the cream cheese. If I want a protein boost, I include some thin-sliced turkey or shredded chicken.

storage/reheating

I store leftover roll ups in an airtight container in the fridge for up to 2 days. They’re best enjoyed cold or at room temperature. I don’t recommend reheating them, since the texture of the veggies and cream cheese can change when warmed.

FAQs

Can I make these roll ups the night before?

Yes, I often prepare them the night before a party or lunch and slice them just before serving to keep them fresh.

What kind of tortilla works best?

I like to use large, soft flour tortillas because they roll up easily and hold the filling well without cracking.

Can I use other vegetables?

Definitely. I’ve used zucchini, red cabbage, cherry tomatoes (well-drained), and even radishes. I just make sure to chop everything finely.

How do I keep the roll ups from falling apart?

Chilling them wrapped in plastic helps firm them up. Rolling them tightly and evenly also helps the slices stay together.

Can I make these vegan?

Yes, I use vegan cream cheese and make sure the tortillas are dairy-free. The rest of the ingredients are naturally vegan.

Conclusion

Fresh vegetable tortilla roll ups are one of my favorite go-to recipes for something light, colorful, and satisfying. With crisp veggies, creamy spread, and soft tortillas, they’re easy to make, easy to love, and perfect for any occasion—from picnics to meal prep.