Irresistible Veggie Tortilla Rollups Easy Party Snack Ideas
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Author:admin
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
6–8 small tortillas (6–7 inch)
8 oz cream cheese, softened
1/2 cup plain Greek yogurt or sour cream (optional)
1–2 tablespoons lemon juice or lime juice
2 tablespoons fresh herbs (chives, dill, or basil)
1 cup shredded carrots
1 cup thinly sliced bell peppers (mixed colors)
1 cup cucumber ribbons or matchsticks
2 cups baby spinach or arugula
1/2 cup crumbled feta or goat cheese (optional)
1 avocado, sliced (optional)
Salt and pepper to taste
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 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.
