Description
Colorful and crunchy Vegetable Tortilla Roll Ups filled with a creamy ranch filling, perfect for gatherings and parties.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 (1-ounce) packet Ranch seasoning mix
- 1 teaspoon dried dill weed
- 1 cup shredded cheddar cheese
- 2 cups chopped vegetables (carrots, bell peppers, broccoli, cauliflower, red onion, or olives)
- ¾ cup shredded carrots
- ¾ cup finely chopped broccoli
- ½ cup chopped red bell peppers
- 4 lavash bread sheets or 5 flour tortillas (10-inch size)
Instructions
- Mix the base: In a medium bowl, blend softened cream cheese, sour cream, Ranch seasoning, and dill weed until you achieve a smooth and creamy texture.
- Add the mix-ins: Fold in shredded cheddar cheese and your chosen chopped vegetables until everything is evenly combined.
- Spread the filling: Divide the mixture evenly between your lavash bread or tortillas, spreading the filling in a thin layer all the way to the edges.
- Roll tightly: Starting from the short end of the bread or tortilla, roll each one up tightly. Place the rolls seam-side down in an airtight container.
- Chill: Refrigerate the rolled-up creations for at least 2 hours (or overnight, if you prefer) to allow them to firm up.
- Slice and serve: When you’re ready to serve, slice each roll into ½ to ¾-inch pinwheels. If you used tortillas, trim off the ends before slicing to create a clean presentation.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze uncut rolls for 2-3 months.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: vegetable roll ups, appetizer, easy recipe, party food, vegetarian snack