Amish Vegetable Cream Cheese Tortilla Roll Ups
There is comfort in food that tastes like it has a story. These roll ups deliver that farmhouse feeling: a cool, velvety cream cheese spread studded with crisp garden vegetables, rolled in soft tortillas and sliced into tidy pinwheels.
They are affordable, portable, and reliably delicious—a tinsuf staple for holidays, potlucks, lunchboxes, and lazy afternoons.
Chill, slice, and serve—perfect make-ahead appetizers with creamy crunch.
Cuisine: American
Category: Appetizer
Prep Time: 20 mins
Chill Time: 1 hr
Total Time: 1 hr 20 mins
Yield: 32–40 pinwheels
Keywords: tortilla roll ups, vegetable pinwheels, party appetizers, make ahead
Ingredients
Base Ingredients:
4 large flour tortillas (10-inch, soft)
8 oz cream cheese, softened
1/4 cup sour cream or Greek yogurt
Cheese & Veggies:
1/2 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
1/2 cup finely diced red bell pepper
1/2 cup grated carrot
1/3 cup chopped green onion
1/2 cup very finely minced broccoli florets
Seasonings:
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/8 tsp black pepper
Optional: 1 tbsp ranch seasoning or chopped fresh parsley/dill
Very fine chopping prevents the rolls from tearing and ensures tidy slices. Pat extra-watery vegetables dry before mixing.
Instructions:
Make the creamy spread. In a medium bowl, blend cream cheese and sour cream until smooth. Stir in garlic powder, onion powder, salt, pepper, and optional ranch or herbs.
Add the veggies & cheese. Fold in cheddar, mozzarella, bell pepper, carrot, broccoli, and green onion until evenly coated.
Assemble the roll ups. Spread one quarter of the mixture evenly over a tortilla to the edges. Roll tightly into a log; repeat with remaining tortillas.
Chill for clean slicing. Wrap each log in plastic wrap and refrigerate at least 1 hour (or up to 24 hours) to firm.
Slice & serve. Unwrap and slice into 1-inch rounds. Arrange on a platter and serve chilled or slightly cool.
Troubleshooting & Consistency Tips
Filling squeezes out? Spread in a thin, even layer and roll tightly; chilling is key for firm slices.
Tortillas cracking? Use fresh, soft tortillas and warm briefly in the microwave to make pliable.
Watery pinwheels? Pat vegetables dry; avoid juicy tomatoes or cucumbers unless seeded and blotted.
Bland flavor? Increase salt by a pinch and add herbs, ranch seasoning, or a squeeze of lemon for brightness.
Storage & Make-Ahead
Make-ahead: Roll (unsliced) up to 24 hours ahead; keep wrapped and chilled. Slice just before serving.
Refrigerate: Sliced pinwheels keep 2–3 days in an airtight container.
Freezing: Not recommended; cream cheese turns grainy after thawing.
Transport: Pack in a single layer with parchment between layers to prevent sticking.
Why This Recipe Works
Cream cheese provides structure while a small amount of sour cream adds tang and spreadability without making the filling loose.
Finely chopped vegetables deliver crunch and color in every bite, and a brief chill time sets the roll for exceptionally clean slices.
Using two cheeses—cheddar for sharpness and mozzarella for creaminess—creates a farmhouse-style balance that tastes classic and comforting.
Expert Tips & Variations:
Herb garden: Fold in chopped dill, parsley, or chives; add a pinch of celery seed for old-fashioned deli flavor.
Spice it up: Stir in minced jalapeño or a dash of hot sauce. Swap cheddar for pepper jack.
Protein boost: Add 1/2 cup finely diced ham or turkey—keep pieces tiny so rolls stay tight.
Whole grain option: Use whole wheat tortillas and Greek yogurt for a lighter, higher-protein variation.
Serving board: Pair with pickles, cherry tomatoes, baby carrots, and a ramekin of ranch for dipping.
