Tortilla Roll ups with loads of vegetables, and cream cheese is always fun to make. You can serve them as a snack, appetizer, or in a school lunch box. They make a perfect mini bite for a party of potluck too.
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Tortilla pinwheels are a sure shot hit in any party. They are easy to assemble and we can also make them ahead of time. Just assemble and put everything in the fridge the previous night. You got a cool appetizer ready for any events.
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Ingredients:
Tortillas - I prefer using big 8-inch or 10-inch tortillas. YOu may use either flour or homemade tortillas.
Cream cheese - use soft room temperature cream cheese. This is important for a spreadable consistency.
Mayonnaise - Gives a perfect balance in taste. You may also replace mayonnaise with sour cream.
Vegetables - Use crunch vegetables of your choice and avoid using watery vegetables. I usually use sweet corn, carrot, bell peppers, and cabbage.
Spring onion - Always give a nice taste to the filling.
Spice powders - A hint of garlic powder, pepper, and salt I'm using to enhance the taste. If you like a spicy filling you can also use some chili flakes.
FAQ's
Can I make the Tortilla roll ups with a different filling?
Yes, definitely you can add more protein to the filling instead of the vegetables or along with the vegetables. You can add shredded chicken, Shrimp, Tofu, and many more.
Will the roll ups get soggy?
Since we are not adding any wet ingredients or watery vegetables the rolls do not become soggy.
Can I make them Vegan?
Yes, you can use vegan cream cheese and cheese to make it vegan tortillas pinwheels.
How to make Tortillas Roll ups
1. In a food processor add chopped carrots, bell peppers, and sweet corn.
2. Pulse the veggies in a food processor, so that it's coarse now. Set them aside until we use them.
3. In a mixing bowl add softened room temperature cream cheese. Also, add in mayonnaise.
4. To the cheese add garlic powder, black pepper powder, and salt. Mix well until combined.
5. Add the pulsed veggies to the cheese. Also, add chopped spring onion. Combine so that the vegetables are evenly mixed.
6. Next, add the cheese if used, and mix once again.
7. Heat a heavy skillet, toast the tortilla for 30 seconds on each side, and remove it from the skillet. Spoon in a generous spread of the veggies and cream cheese mixture and spread over the tortillas.
8. Hold tightly and roll the tortillas. repeat the same with the remaining filling. Freeze the rolled tortillas for 30 mins.
9. Slice the tortillas with a sharp knife into a 1-inch thickness roll. Repeat with all the tortillas.
10. Tortilla Pinwheels are now ready.
Tips & Variations
- You can add any vegetables of your choice. In addition, you may also add broccoli, and cabbage to the roll-ups.
- Avoid adding water to vegetables like cucumber or even tomato. They tend to leave moisture in the rolls making them soggy.
- You can serve them with any spicy sauce or as you prefer.
- Make sure you roll the pinwheels tightly and then freeze. This step is very important in the rolls ups holding the shape.
Serving Suggestions
Goes well as a snack, appetizer, or meal in a lunch box. This mini bite-sized appetizers are always a hit when I serve them as starters at parties and potlucks. The freeze really very and hence you can make them ahead for parties.
Storing Suggestions
Tortilla pinwheels freeze really well. You can store them in the fridge for 2 days and freeze them for up to 1 month. Slice the rolls and place them in a baking tray and freeze for 2 hours. You can then remove the frozen rolls and store them in zip locks for a month.
You can prep the veggies as a part of your meal prep and prepare and serve the rolls in just a few minutes as you prefer.
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📖 Recipe
Tortilla Rollups | Tortilla Pinwheels
Standard 1 cup measures 240 ml
Ingredients
- 3 Tortilla
- ⅓ cup Carrot
- ½ cup Bell Pepper / Capsicum
- ⅓ cup Sweet Corn
- 1 cup Cream Cheese
- ¼ cup Mayonaise
- ¼ tsp Garlic Powder
- ¼ tsp Pepper Powder
- Salt
- 2 tbsp Spring Onions
Instructions
- In a food processor add chopped carrots, bell peppers, and sweet corn.
- Pulse the veggies in a food processor, so that it's coarse now. Set them aside until we use them.
- In a mixing bowl add softened room temperature cream cheese. Also, add in mayonnaise.
- To the cheese add garlic powder, black pepper powder, and salt. Mix well until combined.
- Add the pulsed veggies to the cheese. Also add chopped spring onion. Combine so that the vegetables are evenly mixed. Next, add the cheese if used, and mix once again.
- Heat a heavy skillet, toast the tortilla for 30 seconds on each side, and remove it from the skillet. Spoon in a generous spread of the veggies and cream cheese mixture and spread over the tortillas.
- Hold tightly and roll the tortillas. repeat the same with the remaining filling. Freeze the rolled tortillas for 30 mins.
- Slice the tortillas with a sharp knife into a 1-inch thickness roll. Repeat with all the tortillas.
- Tortilla Pinwheels are now ready.
Video
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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