Cream Cheese Veggie Roll Up Recipes

VEGETABLE CREAM CHEESE TORTILLA ROLL UPS

Steps:

• Choose and chop your veggies. I mince mine extra small so there's a little bit of everything in each tasty bite.
• Allow cream cheese to soften for easy mixing. In a medium bowl, combine cream cheese, mayo, garlic powder, dill, salt and pepper.
• For easy rolling, microwave tortillas for 15-20 seconds first. Spread on cream cheese mixture and sprinkle evenly with veggies, cheese, and chopped onion.
• Start at the edge of the tortilla and roll it, tightly, until you reach the opposite side.
• The cream cheese will help it stick. Fasten with a toothpick or two and chill in the freezer for 20 minutes to set.. Feel free to chill overnight in the fridge (tightly wrapped or in a storage container) if making these in advance for easy. meal/snack prep.
• All that's left is to slice into pinwheels and serve!

CREAM CHEESE RANCH ROLL-UPS

Steps:

• In a bowl, combine all ingredients except for tortillas. Lay out tortillas; evenly distribute cream cheese mixture among tortillas and spread just shy of the edges.
• Roll up tortillas; wrap in plastic wrap and refrigerate overnight. Slice into 1/4-inch slices before serving.

VEGGIE CREAM CHEESE ROLL-UPS

Steps:

• 1. Beat cream cheese and dressing mix together, can use fork to mix.
• 2. Add green onions and other veggies.
• 3. Mix together.
• 4. Spread cream cheese mixture evenly on flour tortillas.
• 5. Roll up tortillas.
• 6. Wrap tortillas in plastic wrap and chill tortillas for about 3 hours to set.
• 7. Cut tortillas diagonally into 1/2 inch pieces.
• 8. Display on platter. Can serve with salsa as a dip.

CREAM CHEESE & VEGGIE ROLL-UP

Steps:

• Combine cream cheese, chives, dill and garlic powder in a small bowl. Spread evenly on tortilla. Layer spinach, then shredded (or sliced) vegetables across the bottom third of the tortilla. Roll closed and cut in half. Or, cut into slices, if desired.

VEGETABLE CREAM CHEESE ROLL UPS (EXTRA PROTEIN!)

Steps:

• In a medium sized mixing bowl, mix together cream cheese, chives, dill, parsley, black pepper, onion powder, and garlic powder until well combined.
• Spread one fourth of this mixture onto one of the Flatout ProteinUp CarbDown Wraps, in an even layer, all the way to the edges. Repeat on remaining 3 wraps. Place 1 cucumber strip on one end of each roll (the shorter of the two sides), and then sprinkle one fourth of the other vegetables evenly over cream cheese. Repeat for each roll.
• Tightly roll up Flatouts with the filling on the inside. Wrap each roll individually in plastic wrap. Repeat until all 4 Flatouts are filled, rolled, and wrapped in plastic.
• Place roll ups in fridge and chill for at least 1 hour before removing plastic wrap and slicing into pinwheels about 1/2-inch thick. Best served same day.

CREAM CHEESE ROLL-UPS

Steps:

• In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap.

DELI VEGETABLE ROLL-UPS

Steps:

• Spread about 2 tablespoons of cream cheese spread over each tortilla. Layer with tomato, peppers, olives, cheeses and pickle slices. Drizzle with salad dressing. Top with lettuce, turkey and salami. , Roll up tightly; wrap in plastic. Refrigerate until ready to serve. Serve with additional dressing if desired.

VEGGIE TORTILLA ROLL-UPS

Steps:

• In medium bowl, mix all ingredients except tortillas. Spread about 1/2 cup of the cheese mixture over one side of each tortilla. Tightly roll tortilla up. Repeat with the remaining tortillas and cheese mixture.
• Wrap each tortilla roll individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24 hours. To serve, cut each tortilla roll into 1-inch slices.