Fresh Vegetable Tortilla Roll Ups

Featured in Vegetarian & Vegan Recipes.

Make these tasty tortilla pinwheels by stirring up cream cheese, garlic powder, mayo, a little dill, and your favorite seasonings. Toss in bits of broccoli, diced carrots, and chopped red peppers. Spread this mix over some warm tortillas, sprinkle shredded cheddar and green onions over the top, then roll them up nice and tight. Chill them so they’re easier to cut, then slice into rounds. You’ll get bright, creamy bites with a crunch from fresh veggies and loads of color. Quick to prep and handy for parties or packed lunches.

Sarah Recipes
Updated on Fri, 20 Jun 2025 23:17:05 GMT
Fresh Vegetable Tortilla Roll Ups Pin it
Fresh Vegetable Tortilla Roll Ups | recipesaddicts.com

Colorful Veggie Wrap Pinwheels are a speedy meal or snack loaded with pops of color from crunchy veggies and a creamy zesty spread. Whenever I toss these together for family snack boxes or bring them to a friend’s get-together, they vanish fast and folks always want to know how to make them. They look pretty fancy but honestly, they’re a breeze.

I once brought a tray of these little pinwheels to a picnic and even the pickiest kids kept grabbing them. Now friends ask me for these whenever there’s a group hangout.

Vibrant Ingredients

  • Sliced green onions: brings a little kick look for crisp bright ones
  • Shredded cheddar cheese: adds that melty goodness grating it fresh makes a difference
  • Large flour tortillas: go soft and big so you can stuff and roll easily
  • Salt and ground black pepper: for tasty bites all through
  • Garlic powder and dried dill: light up the filling with flavor
  • Mayonnaise: gives it a bit of creaminess pick your favorite brand
  • Softened cream cheese: spreads super smooth if you let it soften first
  • Diced broccoli, carrots, and red bell pepper: for fresh crunch, pick the crispest veggies around

Simple How-To Guide

Slice and Serve:
Once chilled, take out any toothpicks. Cut them into pinwheels with a sharp knife and arrange on your favorite plate.
Roll and Chill:
Start at one end and wrap the tortilla up as snug as you can. A couple of toothpicks will hold them closed. Slide the whole roll into the freezer for about 20 minutes to set, or stash them in the fridge overnight if you're prepping ahead.
Prep the Tortillas and Fill:
Microwave the tortillas for 15-20 seconds so they’re soft. Smear the cream cheese mix all over, right up to the edge. Top with chopped veggies, grated cheddar, and the green onions, spreading them out so every bite gets some.
Mix the Filling:
In a bowl, blend together the softened cream cheese and mayo until smooth. Mix in the garlic powder, dill, pepper, and salt till everything’s blended evenly.
Chop and Soften:
Dice up all your veggies small, so you get a taste of each in one bite. Let your cream cheese sit out so it’s soft and easy to stir.
A plate stacked high with colorful Veggie Tortilla Pinwheels. Pin it
A plate stacked high with colorful Veggie Tortilla Pinwheels. | recipesaddicts.com

The best thing about these pinwheels is the cheddar cheese. It melts slightly and makes every bite extra tasty. I still remember the time I made them with my little ones and they picked out their own veggie mix-ins.

Smart Storage

Leftovers? Pop them in a sealed container and keep them in the fridge up to two days. If getting ready for a party, slice just before serving to keep them moist. Toss them in the freezer after rolling for about 20 minutes if you want sharper, cleaner cuts.

Swap Options

Mix it up and use any crisp veggies you like, such as chopped snap peas or fresh zucchini. Try swapping Greek yogurt for the mayo if you want things lighter. Go hearty with whole wheat tortillas or mellow the taste with Monterey Jack or mozzarella cheese instead of cheddar.

Colorful and easy Veggie Tortilla Pinwheels on a plate. Pin it
Colorful and easy Veggie Tortilla Pinwheels on a plate. | recipesaddicts.com

Fun Serving Ideas

Pop these on a serving tray in a big spiral for a party. They fit perfectly in lunchboxes with a dip like hummus. I’m a fan of serving them up with a leafy salad for a breezy outdoor lunch.

American Snack Culture

Tortilla pinwheels are a go-to hand food everywhere in North America and folks call them pinwheels. They’re favorites because they’re so easy to make and you can stuff them with whatever you like. They’re a staple at parties and kids’ events because no one says no.

Frequently Asked Questions

→ How do I keep the roll ups from falling apart?

Pop the rolled tortillas in your fridge or freezer for a bit before you slice them. Toothpicks help keep things together till it's time to eat.

→ Can I use different vegetables?

Yep! Go ahead and swap in zucchini, cucumber, spinach, or anything else you like for a fresh twist.

→ Do I need to cook the vegetables beforehand?

Nope, no need to cook. Just chop the veggies small so they stay crunchy and mix in well.

→ What’s a good substitute for cream cheese?

If you’re out of cream cheese, Greek yogurt, mascarpone, or dairy-free spreads work just as well for that creamy base.

→ Can these be made ahead of time?

You sure can. Make them the night before and wrap up tight so they’re fresh when you need ’em.

→ How should I serve these roll ups?

Slice into little rounds and set them out on a big plate. They’re great for parties, snacks, or a super quick lunch.

Fresh Vegetable Tortilla Roll Ups

Cheesy veggie wraps in flour tortillas—snack fast, serve easy.

Prep Time
20 Minutes
Cook Time
~
Total Time
20 Minutes
By: Sarah

Category: Plant-Based

Difficulty: Easy

Cuisine: American

Yield: 16–20 pinwheel slices

Dietary: Vegetarian

Ingredients

→ Vegetables

01 2 tablespoons (15 g) green onions, thinly sliced
02 1 cup (120 g) finely chopped red bell pepper, carrots, and broccoli

→ Dairy

03 60 g cheddar cheese, shredded
04 115 g cream cheese, let it soften first

→ Condiments and Spices

05 0.25 teaspoon salt
06 0.25 teaspoon dried dill
07 0.5 teaspoon garlic powder
08 0.125 teaspoon ground black pepper
09 80 ml mayonnaise

→ Wrap

10 2 big flour tortillas (burrito size, about 25 cm across)

Instructions

Step 01

Let the cream cheese hang out on the counter until soft. Chop up the bell pepper, broccoli, and carrots really small. Slice those green onions nice and thin.

Step 02

Throw the softened cream cheese, mayo, garlic powder, black pepper, dill, and salt into a bowl. Stir it up until it looks smooth and everything’s blended together.

Step 03

Heat your tortillas in the microwave for about 15–20 seconds. Spread the creamy mix over them. Sprinkle the cheddar, veggies, and sliced green onions on top.

Step 04

Tightly roll those loaded tortillas from one end to the other. Stick toothpicks in to keep them from unraveling. Cover them up and pop them in the fridge overnight or put them in the freezer for 20 minutes so they firm up.

Step 05

Take out the toothpicks, slice into little pinwheels, and eat right away.

Notes

  1. If you want nice, clean slices, grab a serrated knife and give it a wipe after every cut.
  2. Stash your pinwheels in a sealed container in the fridge—they’ll be good for up to a day.

Tools You'll Need

  • Spatula
  • Microwave
  • Cutting board
  • Medium mixing bowl
  • Chef's knife
  • Toothpicks

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has gluten (tortillas), milk (cream cheese and cheddar), and egg (mayonnaise).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 850
  • Total Fat: 55 g
  • Total Carbohydrate: 75 g
  • Protein: 23 g