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Veggie Roll Ups are a tasty riff on that Midwestern classic, veggie pizza. Make the same filling but spread on tortillas instead of crescent rolls so they’re easier to tote along to parties.
These delicious Veggie Roll Ups are the solution to getting my Veggie Pizza fix anytime I want it, even if that’s a potluck, picnic, or office party.
Yes, it has most of the same ingredients and flavors, but the flour tortillas hold everything together until you’re ready to party. Just assemble and wrap the night before, then slice and serve upon your arrival.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Ranch dressing mix: You can certainly buy a packet at the supermarket. To make homemade ranch dressing mix, whisk together 2 tbsp. powdered buttermilk, 2 ½ tsp. dried parsley, 1 tsp. dried minced onion, 1 tsp. garlic powder, 1 tsp. onion powder, ½ tsp. dill weed, and salt (I like ¼ teaspoon).
- Flour tortillas: Use either 8 (8-inch) or 5 (10-inch) tortillas. Or substitute square Lavash bread for the tortillas (there are no wasted ends that need to be trimmed away if you use a square flatbread).
Step-by-step instructions
- In a medium bowl, combine cream cheese, mayonnaise, ranch dressing mix, and dill weed. Fold in vegetables and shredded cheese. Working with one tortilla at a time, spread about ½ cup of the cream cheese mixture evenly over the tortilla, going all the way to the edge. Roll the tortilla tightly and wrap in plastic.
- Continue with the remaining tortillas until all have been assembled and wrapped in plastic wrap. Refrigerate for at least 2 hours or overnight.
- To serve, trim any unfilled ends away.
- Slice each tortilla into 8 equal pieces.
Recipe tips and variations
- Yield: This recipe yields 64 pieces (8 tortillas cut into 8 pieces each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Roll these up the day before you need them, wrap them individually, and store them in the refrigerator. They’re completely effortless to bring to parties, plus you only have to cut up what you need. Any leftovers make a great lunch or snack.
- Do not overfill: If you’re anything like me, your temptation is layer on as much as you can. But, too many vegetables create air pockets in the roll ups, which prevents them from holding their shape.
- Mix up your mix-ins: I love the classic toppings from veggie pizza, but you can use any combination you love. Try black olives, jalapeños, tomatoes, cucumbers, green onions, red bell peppers, or any other fresh vegetables you have in your fridge. You can swap out your cheese too: mozzarella,
- More spreads: I love the flavored cream cheese here, but there are so many ways to flavor veggie pinwheels! Substitute mayo, ranch dressing, sour cream, or mustard for the cream cheese.
- Mediterranean tortilla pinwheels: Spread your tortillas with Hummus or Olive Tapenade, then layer on fresh spinach, sun-dried tomatoes or roasted bell peppers, shallots, and fresh basil. These are naturally vegan, too.
Frequently Asked Questions
These roll ups don’t get too soggy because they don’t contain any wet ingredients. But, if you are worried about sogginess, line each tortilla with lettuce or spinach leaves before adding your filling.
Yes, in fact, these roll ups were designed to be made ahead. They taste better (and stay together better) after a few hours in the refrigerator.
From a food safety perspective, they last for up to 4 days in the refrigerator. From a quality perspective, they are best eaten within a day or two of when you slice them.
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Veggie Roll Ups
Ingredients
- 8 ounces cream cheese softened
- 1 cup mayonnaise
- 1 (1 ounce) packet ranch dressing mix (see note 1)
- 1 teaspoon dried dill weed or 1 tablespoon minced fresh dill
- 2 cups finely chopped vegetables such as broccoli, cauliflower, carrots, bell peppers, or olives
- 1 cup shredded cheddar cheese
- 8 (8-inch) flour tortillas (see note 2)
Instructions
- In a medium bowl, combine cream cheese, mayonnaise, ranch dressing mix, and dill weed. Fold in vegetables and shredded cheese.
- Continue with the remaining tortillas until all have been assembled and wrapped in plastic. Refrigerate for at least 2 hours or overnight. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.
Recipe Video
Notes
- Ranch dressing mix: You can certainly buy a packet at the supermarket. To make homemade ranch dressing mix, whisk together 2 tbsp. powdered buttermilk, 2 ½ tsp. dried parsley, 1 tsp. dried minced onion, 1 tsp. garlic powder, 1 tsp. onion powder, ½ tsp. dill weed, and salt (I like ¼ teaspoon).
- Flour tortillas: Use either 8 (8-inch) or 5 (10-inch) tortillas. Or substitute square Lavash bread for the tortillas (there are no wasted ends that need to be trimmed away if you use a square flatbread).
- Yield: This recipe yields 64 pieces (8 tortillas cut into 8 pieces each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I made these a couple years ago and they were perfect, but this time around the wraps were a bit soggy? It maybe sat for 30 hours. Still tasted great though! But just wondering what I mightโve done wrong. Did I just let it sit too long this time around? Was it cause I added bell peppers this second time?
Hi CC, sorry they were soggy! I think it might be a combination of the two, sitting a little too long and the addition of another moist vegetable. I’m sorry again. – Meggan
Hi, have you tried freezing these (precut)?
Hi Kim, another reader shared they tried freezing these and they were squishy and soggy. I believe it may have been due to the moisture of the vegetables. – Meggan