Fresh Vegetable Tortilla Roll Ups (Print Version)
# Ingredients:
→ Vegetables
01 -
1 cup (120 g) broccoli, carrots, and red bell pepper, finely diced
02 -
2 tablespoons (15 g) green onions, thinly sliced
→ Dairy
03 -
115 g cream cheese, softened
04 -
60 g cheddar cheese, shredded
→ Condiments and Spices
05 -
80 ml mayonnaise
06 -
0.5 teaspoon garlic powder
07 -
0.25 teaspoon dried dill
08 -
0.25 teaspoon salt
09 -
0.125 teaspoon ground black pepper
→ Wrap
10 -
2 large flour tortillas (burrito style, approximately 25 cm diameter)
# Instructions:
01 -
Finely dice broccoli, carrots, and red bell pepper. Thinly slice the green onions. Allow the cream cheese to soften at room temperature for easier mixing.
02 -
In a medium bowl, combine softened cream cheese, mayonnaise, garlic powder, dried dill, salt, and ground black pepper. Mix thoroughly until smooth and uniform.
03 -
Microwave tortillas for 15–20 seconds until just pliable. Spread cream cheese mixture evenly over each tortilla. Distribute diced vegetables, shredded cheddar, and green onions on top.
04 -
Roll each tortilla tightly from one edge to the other, securing with toothpicks. Chill in the freezer for 20 minutes or refrigerate overnight, covered, to set the filling.
05 -
Remove toothpicks, slice each tortilla roll into pinwheels, and serve immediately.
# Notes:
01 -
For the cleanest slices, use a sharp serrated knife and wipe between cuts.
02 -
These pinwheels can be refrigerated in an airtight container for up to 24 hours.