Veggie Tortilla Roll Ups

These delicious Veggie Tortilla Roll Ups are made from a rolled tortilla filled with Ranch Veggie dip, and chopped veggies, making them the perfect bite-sized party appetizer!

This is a sponsored conversation written by me on behalf of Marzetti®. As always, all opinions are 100% my own.

Veggie Tortilla Roll Ups on a serving platter

Game Day Appetizer

Family and friends gather at our house to watch games all year round. Usually, we don’t really plan on making a big deal of them, so we tend to keep things very relaxed. We favor anything we can toss in the crock pot or recipes that can be prepared in advance and don’t require reheating.

We always try to incorporate veggies into our game day spread. While I love making veggie trays like this one, I wanted to come up with another fun way to enjoy veggies and dip.

These veggie tortilla roll ups were the perfect solution. We used our go-to dip, Marzetti® Ranch Veggie Dip along with cream cheese to make the filling. I added shredded cheese, sweet bell pepper, green onions, green chiles, black olives and a little seasoning too.

They’ve got a thick, creamy textured studded with cheese and diced veggies. Of course, if you want to bulk them up a bit you could add rinsed black beans or shredded rotisserie chicken. We like them just the way they are!

Ranch dip used in veggie tortilla roll ups

How to Make Them

CREAM. In a medium mixing bowl, combine cream cheese and ranch dip. Using a hand-held mixer, beat until smooth, about 1 minute.

VEGGIES. Add cheese, bell pepper, onion, chiles, olives, garlic powder, and salt. Mix until combined, about 2 minutes.

ROLL. Divide the mixture evenly between the two flour tortillas. Spread to cover the surface of the tortillas. Roll up tightly into a log.

CHILL. Place in plastic wrap and refrigerate for 2-4 hours or until firm.

SERVE. Remove from the plastic wrap and cut into 1-inch thick slices. Serve immediately.

A hand holding a tortilla roll up

Recipe Notes & Storage Tips

  • Use other types of cheeses like Cheddar, Mozzarella or Parmesan can be used as well.
  • If you like spice you can choose a hotter green chili. You can also sprinkle on red chili flakes or add cayenne pepper. 
  • For the best cut be sure that the tortilla is rolled tightly. Air pockets can cause the filling to more easily fall out as well as keep the roll from holding together.

Ahead of time: I love when I come across a recipe that can be made ahead of time and these veggie tortilla roll ups are no different. After wrapping them in plastic wrap (step 4), store them in the fridge overnight and cut them right before serving the next day.

Leftovers: Tightly wrap the leftovers in plastic wrap or in an airtight container and STORE them in the fridge for 3-4 days. I don’t recommend freezing them.

These are so easy to make even the kids can help! These fun and flavorful roll ups are great for any occasion! Serve them on a big tray of veggies with some Marzetti® Ranch Veggie Dip and you have a spread the entire family will love!

For more game day appetizers, check out:

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Veggie Tortilla Roll Ups Recipe

5 from 17 votes
These delicious Veggie Tortilla Roll Ups are made from a rolled tortilla filled with Ranch Veggie dip, and chopped veggies, making them the perfect bite-sized party appetizer!
Course Appetizer
Cuisine American
Prep Time 8 minutes
Refrigerate 2 hours
Total Time 2 hours 8 minutes
Servings 20
Calories 117 kcal
Author Lil' Luna

Ingredients

  • 8 oz. cream cheese softened
  • 1/4 c. Marzetti Ranch Veggie Dip
  • 3/4 c. shredded colby jack cheese
  • 1/4 c. finely diced red bell pepper
  • 3 tbsp. minced green onion
  • 1/2 can diced green chiles mild, medium or hot
  • 1/4 c. diced black olives
  • 1/4 tsp. garlic powder
  • 1/2 tsp. kosher sea salt
  • 2 10-inch tortillas regular, whole wheat or spinach

Instructions
 

  • In a medium mixing bowl, combine cream cheese and ranch dip. Using a hand-held mixer, beat until smooth, about 1 minute.
  • Add cheese, bell pepper, onion, chiles, olives, garlic powder, and salt. Mix until combined, about 2 minutes.
  • Divide the mixture evenly between the two flour tortillas. Spread to cover the surface of the tortillas. Roll up tightly into a log.
  • Place in plastic wrap and refrigerate for 2-4 hours or until firm.
  • Remove from the plastic wrap and cut into 1-inch thick slices. Serve immediately.

Video

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    I love the tortilla roll ups but I also have a Marzetti Ranch Veggi dip in my fridge that I use for my carrots, broccoli, cauliflower and celery veggies for a snack.

  2. What could i use instead of the Marzetti’s? It has monosodium glutamate in the list of ingredients which I
    can not eat.

  3. 5 stars
    I have made a version of this and its a such a great snack to send in yours kids lunchboxes and also make ahead for parties

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