Roll Across the Plate: A Fresh, Creamy Veggie Snack
When hunger hits and you want something bright, crunchy, and satisfying, Veggie Tortilla Rollups save the day. These little bundles come together in minutes, packing in color from bell peppers, cucumber, spinach, and a creamy herb spread that keeps every bite fluffy rather than heavy.
They travel well, stay fresh in the fridge, and look Pinterest-worthy without the fuss. Whether you’re packing lunches, feeding a crowd, or just treating a hungry friend, these rollups are a sure-fire win.
Ingredients
- 6–8 small tortillas (6–7 inch) — for flexibility, use flour tortillas or switch to corn tortillas for a gluten-free option. Tip: warm slightly to bend without cracking.
- 8 oz cream cheese, softened — the creamy base that holds everything together. Swap with dairy-free cream cheese for dairy-free versions, or use hummus for a lighter, plant-based spread.
- 1/2 cup plain Greek yogurt or sour cream (optional) — lightens the spread and adds tang. If dairy-free, skip or substitute with dairy-free yogurt.
- 1–2 tablespoons lemon juice or lime juice — brightens the flavors and counters the veggie sweetness.
- 2 tablespoons fresh herbs (chives, dill, or basil) — adds aroma and a pop of freshness. Dried herbs work in a pinch; just use about half the amount.
- 1 cup shredded carrots — color and crunch that keep their bite when rolled.
- 1 cup thinly sliced bell peppers (mixed colors) — sweetness and crisp texture to contrast the creamy spread.
- 1 cup cucumber ribbons or matchsticks — fresh bite and hydration; helps balance richness.
- 2 cups baby spinach or arugula — greens that roll up neatly and add earthy flavor.
- 1/2 cup crumbled feta or goat cheese (optional) — adds tangy pockets of saltiness. Omit for a dairy-free version.
- 1 avocado, sliced (optional) — creamy richness and extra color if you want to mix in some slices along the roll.
- Salt and pepper to taste — a quick finish to brighten all the flavors.
- Optional drizzle: hot sauce or a squeeze of extra lemon juice for a zingy finish.
Instructions
- Make the spread: In a bowl, mix the cream cheese with Greek yogurt (if using), lemon juice, chopped herbs, and a pinch of salt and pepper. Whip until smooth and spreadable. If you prefer dairy-free, blend dairy-free cream cheese with a splash of dairy-free yogurt and herbs.
- Prep the veggies: Wash, dry, and julienne or thinly slice the peppers and cucumber. Shred the carrots and rinse the spinach so it’s crisp. Have everything neatly lined up for easy layering.
- Warm the tortillas: Gently warm each tortilla in a skillet for about 10–15 seconds per side or in a microwave with a damp paper towel for 15–20 seconds. This makes rolling a breeze and prevents cracking.
- Spread a thin layer: Spread a generous, even layer of the herb cream cheese over each tortilla, leaving a small border at the edges to seal.
- Layer the veggies: In a straight line down the center of each tortilla, layer spinach, peppers, carrots, cucumber, and feta (if using). Add avocado slices if you love creamy pockets.
- Roll tightly: Starting from the bottom edge, roll the tortilla away from you, keeping the fillings snug. If the roll feels loose, add a touch more spread to seal.
- Chill (optional but helpful): Wrap each roll in plastic wrap and refrigerate 15–30 minutes to set, which makes slicing neater and cleaner.
- Slice into pinwheels: Unwrap and cut each roll crosswise into 1-inch rounds. If the roll resists, refrigerate a few minutes more and try again.
- Plate and serve: Arrange the pinwheels on a platter, sprinkle with a little extra herbs, and serve with a light dipping sauce or salsa if you like.
Serving Suggestions
- Pairings: A crisp cucumber-and-tenned grape salad, a tangy corn salad, or a simple mixed-green salad balances the richness nicely.
- Plating tips: Arrange rollups on a flat platter, prop a few slices upright for height, and drizzle a tiny amount of lemon-herb vinaigrette around the edges for shine.
- Make it a meal: Serve with a protein-forward side like roasted chickpeas or marinated tofu skewers to turn these into a complete lunch or light dinner.
- Storage: Keep rolled tightly in plastic wrap in the fridge for up to 2–3 days. Slice just before serving to maintain the crispness of the veggies.
Final Thoughts
Veggie Tortilla Rollups are a flexible, crowd-pleasing snack that goes from quick bite to party plate in minutes. They’re creamy, crunchy, and incredibly adaptable to what you have on hand. Stock up on a few colorful veggies, keep a soft spread ready, and you’ve got a snack that looks as good as it tastes—perfect for Pinterest-worthy vibes without the fuss.
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Irresistible Veggie Tortilla Rollups Easy Party Snack Ideas
- Total Time: 0 hours 50 minutes
- Yield: 48 pinwheels 1x
Description
Discover Veggie Tortilla Rollups for a fresh crowdpleasing bite with crisp veggies creamy filling and makeahead appeal for easy party snacks
Ingredients
Scale
Instructions
- Prep Time: 0 hours 20 minutes
- Cook Time: 0 hours 0 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 46 calories
- Sugar: 1 g
- Fat: 2 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 1 g