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For a make-ahead appetizer recipe that’s zesty, cheesy, and perfect for parties, try Mexican Tortilla Roll Ups. If you like creamy dips, then you’ll love this easy snack idea!
Mexican Tortilla Roll Ups are among my most beloved part recipes because they are so darn easy to make; even easier than these Vegetable Tortilla Roll Ups and Taco Tortilla Roll Ups.
Assemble this easy snack recipe at least 2 hours in advance or the night before, then allow them to rest in the refrigerator. Although these cheesy bites are inspired by south of the border cuisine, where temperatures are often much warmer than the Midwest, these Mexican Tortilla Roll Ups get even better when they have time to chill out. (Hey, I guess we have that in common!)
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
- Cheddar cheese: This is oh-so Midwestern. If you’re seeking something a little less Wisconsin and more Oaxaca, seek out a Mexican blend of shredded cheese in your supermarket’s deli case.
- Pitted black olives: These add a lovely, salty kick and a buttery texture boost. I know olives can be polarizing, though, so omit if desired.
- Seasoned salt: Buy this in a jar at the supermarket or online (Lawry’s is my go-to brand). Or to make your own seasoned salt, in a small bowl, whisk together ¼ cup salt, 4 teaspoons sugar, 1 teaspoon paprika, ½ teaspoon turmeric, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon cornstarch. You’ll just need ½ teaspoon of this blend. (Store the rest covered in an airtight container to use in other recipes like Homemade Chex Mix and Baked Potato Skins).
- Flour tortillas: Stock up on eight 8-inch tortillas for one batch of Mexican Tortilla Roll Ups. If you prefer larger, 10-inch tortillas, plan on filling about 5 of them.
Step by step instructions
- In a medium bowl, add cream cheese and sour cream and stir to combine. Stir in cheddar cheese, diced green chilies, olives, green onions, garlic powder, and seasoned salt. 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. 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 makes 16 appetizer-sized servings of four roll ups each.
- Storage: Store leftovers covered (or wrapped) in the refrigerator for up to 4 days.
- Make ahead: Mexican Tortilla Roll Ups are best served chilled after at least 2 hours of “marination” time in the refrigerator. The flavor gets better as they chill! Feel free to make them up to 3 days in advance.
- Freezer: These freeze like a dream! Wrap in a double layer of plastic wrap and freeze for up to 1 month. Thaw in the refrigerator or at room temperature.
Recipe FAQs
Feel free to pump up the protein with shredded chicken, deli-sliced chicken, drained and rinsed black beans, refried beans, or thinly-sliced grilled steak.
Wrap and roll the Mexican Tortilla Roll Ups in advance, then wrap each individually in plastic wrap or aluminum foil. Tote these to your party or potluck, unwrap the plastic or foil, slice, then savor.
Since these roll ups don’t contain any wet ingredients. If you are worried about sogginess, though, line each tortilla with lettuce or spinach leaves before adding your filling.
Veggie Pizza
Beloved by kids and adults alike, this easy Veggie Pizza makes eating vegetables fun. Prep the entire healthy pizza recipe in just 15 minutes. You might want a double batch, though; it’s just that delicious.
View Recipe
More roll-ups to try
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Veggie Roll Ups
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Turkey Roll Ups (Costco Copycat)
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Ham Roll Ups
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Mexican Tortilla Roll Ups
Ingredients
- 8 ounces cream cheese softened
- 8 ounces sour cream
- 1 cup shredded cheddar cheese (4 ounces, see note 1)
- 1 (4-ounce) can diced green chiles drained
- 1/2 cup pitted black olives chopped (see note 2)
- 1/2 cup green onions sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt (see note 3)
- 8 (8-inch) flour tortillas (see note 4)
Instructions
- In a medium bowl, add cream cheese and sour cream and stir to combine. Stir in cheddar cheese, diced green chilies, olives, green onions, garlic powder, and seasoned salt.
- 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
- Cheddar cheese: This is oh-so Midwestern. If you’re seeking something a little less Wisconsin and more Oaxaca, seek out a Mexican blend of shredded cheese in your supermarket’s deli case.
- Pitted black olives: These add a lovely, salty kick and a buttery texture boost. I know olives can be polarizing, though, so omit if desired.
- Seasoned salt: Buy this in a jar at the supermarket or online (Lawry’s is my go-to brand). Or to make your own seasoned salt, in a small bowl, whisk together ¼ cup salt, 4 teaspoons sugar, 1 teaspoon paprika, ½ teaspoon turmeric, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon cornstarch. You’ll just need ½ teaspoon of this blend. (Store the rest covered in an airtight container to use in other recipes like Homemade Chex Mix and Baked Potato Skins).
- Flour tortillas: Stock up on eight 8-inch tortillas for one batch of Mexican Tortilla Roll Ups. If you prefer larger, 10-inch tortillas, plan on filling about 5 of them.
- Yield: This recipe makes 16 appetizer-sized servings of four roll ups each.
- Storage: Store leftovers covered (or wrapped) in the refrigerator for up to 4 days.
- Make ahead: Mexican Tortilla Roll Ups are best served chilled after at least 2 hours of “marination” time in the refrigerator. The flavor gets better as they chill! Feel free to make them up to 3 days in advance.
- Freezer: These freeze like a dream! Wrap in a double layer of plastic wrap and freeze for up to 1 month. Thaw in the refrigerator or at room temperature.
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.
These look fabs but can i substitute 1 fresh jalepeno for the can of green chilies.
Hi Sandy, I don’t see why not. I would taste the pepper to see how hot it is before adding it in, just so you can adjust for heat. Take care! – Meggan
These were absolutely amazing! It was the hit of the party last night so thank you, Meggan! I did add cayenne pepper for a little kick. I did the 2 hours in the fridge and that was perfect. Overnight would work too because it gives the tortilla time to soften and the ingredients to marinate. Iโm saving this recipe for all future โbring an appetizerโ party. Thanks again!
You’re welcome, Christina! Thank you! – Meggan
While I love this recipe. It takes a whole lot longer to mix the ingredients, fill and roll the tortillas and wrap them in plastic wrap than they indicate.
Hi Dee Ann, thank you for taking the time to write. I’ll review the recipe time. Thank you again! – Meggan
This recipe goes way back for me, into the early 90s. I live in New Mexico, so we have been making some form of this for parties, and especially at Christmas.
As chile is our state’s vegetable, and “red or green or Christmas?” is the state’s question, Christmas often sees rollups using sour cream, whipped cream cheese, some fiesta blend cheese and red chile roast or green chile sauce (drained). We eat pretty hot chile here, as we live just south of Hatch, where chile is the chief crop. If you are feeling adventurous, order some red, green or both, from one of the area’s local purveyors. Prepare for a taste unique to the Rio Grande valley of NM.
Thanks, Christopher! Take care! – Meggan
Made them exacty according to directions. Mine became a little soggy. Any advice?
Hi A, I’m sorry they became soggy! Besides making sure the chilies are well drained, you can make sure the olives are drained as well, and line the wrap with lettuce leafs, that may help. Sorry about that! – Meggan