Ingredients
- 4 large flour tortillas 10-inch size, soft
- 8 oz cream cheese softened
- ¼ cup sour cream or plain Greek yogurt
- ½ cup shredded cheddar cheese
- ¼ cup shredded mozzarella cheese
- ½ cup finely diced red bell pepper
- ½ cup grated carrot
- ⅓ cup chopped green onion
- ½ cup chopped broccoli florets very finely minced
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Optional: 1 tablespoon ranch seasoning or fresh herbs like parsley or dill for extra flavor
How To Make Vegetable Cream Cheese Tortilla Roll Ups
- Prepare the Spread
- In a medium mixing bowl, combine softened cream cheese and sour cream until smooth and creamy. You can use a hand mixer or stir with a spatula until no lumps remain.
- Add the Seasoning
- Stir in garlic powder, onion powder, salt, pepper, and ranch seasoning (if using). Mix until well combined.
- Fold in the Veggies & Cheese
- Add shredded cheddar, mozzarella, bell pepper, carrot, broccoli, and green onions. Mix thoroughly until the vegetables are evenly coated in the cream cheese mixture.
- Assemble the Roll Ups
- Lay one tortilla flat on a clean surface. Spread about ¼ of the mixture evenly over the tortilla, all the way to the edges.
- Roll Tightly
- Starting at one end, roll the tortilla up tightly into a log. Repeat with the remaining tortillas and filling.
- Chill for Easy Slicing
- Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to firm up (makes slicing cleaner).
- Slice & Serve
- Once chilled, remove the wraps and cut into 1-inch thick slices. Arrange on a platter and serve chilled or slightly cool.