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These vegetable cream cheese tortilla roll ups, sometimes called “veggie pinwheels”, make the perfect appetizer or snack to make ahead. With sweet baby peppers, cream cheese, and herbs, all wrapped in a tortilla, these little bites are delicious and very easy to make.
These veggie tortilla roll ups are great to customize – if you can’t find baby peppers, bell peppers can be used. Or if you hate bell peppers, you could use chopped carrots or zucchini instead.
Serve these vegetarian cream cheese tortilla roll ups at any party, shower, or brunch as they pair great with a quiche florentine and butter lettuce salad.
Table of Contents
Vegetable Cream Cheese Pinwheels
Cream cheese roll ups or “pinwheels” are nostalgic for some, reminding many of us of parties our mothers hosted, baby shower appetizers, or bridal showers.
My mom used to make tortilla pinwheels around Christmas, stuffed with green onion and dried cranberries. Essentially anything you mix with cream cheese in a tortilla turns out delicious. You’ll love these vegetable cream cheese tortilla roll ups because:
- Easy appetizer – This is a great appetizer to prep ahead and store in the fridge for a party or BBQ!
- Quick snack – A fun way for me and the kids to get in some protein and veggies.
- Customizable – You can mix in whatever veggies you like if you aren’t a fan of peppers.
- Diet friendly – This recipe fits a migraine diet, gluten free diet, low sodium, and Mediterranean diet. It can be edited for dairy free.
Ingredients
- Tortillas – I recommend using larger “burrito size” tortillas which will just decrease the amount of rolling you have to do. Whole wheat, corn, gluten free tortillas – use whatever you like! Some great brands with minimal ingredients are HEB/Central Market (fresh), Trader Joe’s, Tortilla Land (fridge section), Tortillas Fresca (Costco fridge).
- Mini sweet peppers – You can find these at Costco, Trader Joe’s, many local grocery stores. Sold in a bag. I love the light flavor of these compared to bell peppers, but feel free to sub whatever you can find.
- Cream cheese – Full fat or low fat can be used. Look for brands without carrageenan – there are many store label brands like this now. Philadelphia block style is also good.
- Dried shallots and garlic powder – Using these spices dried over fresh gives the flavor that ranch-packet taste, whereas fresh can be a little overpowering for the other light flavors. If you can’t locate dried shallots, they can be ordered online.
- Chives and dill – Fresh is preferred for these, although dried can be used in a pinch. You will need to decrease the amounts used!
How to Make Tortilla Roll Ups
Step 1: Make the cream cheese filling
Stir together softened cream cheese, chopped peppers, spices and herbs. Taste and adjust any seasoning (keep in mind the herb flavor will get stronger as it combines in the fridge).
Step 2: Spread onto the tortilla
Spread the veggie cream cheese mixture onto the tortilla, almost all the way to the edge. The cream cheese should be a fairly thin spread because it will be rolled!
Step 3: Roll the tortillas
Place the tortillas over a long sheet of cling wrap and begin to roll tightly from one end to the other, then roll the wrap around it, twisting off the ends of the plastic wrap to close it. Store in the fridge for 30 minutes and up to 1 day before serving.
Step 4: Cut the pinwheel slices
Once chilled, remove the rolled tortilla from the cling wrap and carefully slice each one, being cautious to not press down too hard or smush the tortilla roll up. Serve the roll ups immediately, or cover and store in the fridge.
Recipe Tips
- Use large tortillas – This will cut down on the rolling because you can make a lot more with one tortilla!
- Flavor gets stronger – Be careful adding more seasoning when you taste the cream cheese mixture initially. The flavors become more bold after time in the fridge.
- Sharp knife – A sharp chefs knife will help you cut evenly. Wipe it off with a wet towel between slices for the most even, clean cuts.
Substitutions
- Sweet peppers – You can use bell peppers, chopped carrots, or small zucchini slices. Keep in mind some vegetables, like zucchini, release moisture. You can help to avoid this by squeezing some of it out with a paper towel before stirring into the cheese.
- Cheese – Any kind of cream cheese can be used or you can substitute Boursin cheese. If you do, I recommend using the Garlic & Herb and not adding any additional spices. For anyone dairy free, you could use their dairy free Boursin cheese. If you’re following a migraine diet, you can substitute your favorite hummus spread.
- Gluten free – Use your favorite gluten free tortillas.
Make Ahead
These cream cheese tortilla roll ups will keep well in the fridge for up to 5 days. I recommend making 1 day ahead for the best flavor. After a few days, the tortilla can get a little soggy, especially if you’re using more wet vegetables like zucchini. It stays pretty good with this recipe written as is.
While you can freeze these for up to 1 month, I don’t recommend it from a texture perspective.
Serving Suggestions
These cream cheese veggie pinwheels make a great appetizer or snack, but here are some other ideas for serving.
- For a brunch – Pair with this quiche florentine and peach mocktails.
- For a BBQ – Serve with dry rub ribs, potato salad, and zucchini bars.
- Other appetizers – Endive boats, artichoke dip, hummus.
Appetizer Recipes
For more appetizers like these cream cheese tortilla roll ups, check out these posts.
Chicken
Crispy Air Fryer Chicken Taquitos
Appetizers
Best Whipped Ricotta with Honey
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Cream Cheese Tortilla Roll Ups
Ingredients
- 16 oz cream cheese blocks, 2 blocks
- 2 teaspoons garlic powder
- 2 teaspoons dried shallots
- 8 oz sweet mini peppers, about 1 cup chopped
- 1 1/2 teaspoons fresh dill
- 2 tablespoons fresh chives
- kosher salt and black pepper to taste
- 6 large flour tortillas, *large is better – around 12 inches!
Instructions
- Combine the cream cheese, garlic powder, dried shallots, chopped mini peppers, dill, and chives in a bowl and mix till fully combined. Taste and adjust any seasonings, keeping in mind the flavors will increase as it chills. Spread the mixture thin on a large tortilla.
- Roll the tortilla tightly, starting at one end and rolling to the other till it forms a log. Place the tortilla in cling wrap and roll it up to seal. Refrigerate for at least 1 hour and up to 1 day.
- Use a very sharp knife to cut the tortillas into 3/4-1" slices. Wipe the knife between slices for the best cut. Serve cold or at room temperature. Flavors will increase the longer you refrigerate the pinwheels.
Notes
- Any tortilla can be used for these. Feel free to substitute gluten free or wheat.
- Tortilla roll ups will keep best up to 2-3 days and be good up to 5 days, but may begin to get soggy depending on what vegetables you use. Spinach, zucchini, and tomatoes release more moisture if you use those.
- Dried dill and chives can be used, but add a very small amount (like 1/2 teaspoon) or the flavor may be overpowering.
- Cream cheese can be subbed for Garlic and Herb Boursin cheese (don’t add extra spices) or hummus for a dairy free alternative.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are delicious. I use the gluten free tortillas. They are quick and simple to make. Great appetizer.
Thank you!
I was hoping to read about the cranberry and green onion version that you mentioned for Christmas. 😊Denise
Hey! I’ll have to post that one another time. Basically you can make this cranberry green onion dip and roll it into the tortilla.
These cream cheese tortilla roll-ups are such a fun and easy snack. The combination of sweet mini peppers, fresh herbs, and creamy cheese wrapped in a soft tortilla is both refreshing and satisfying. I love how customizable they are—perfect for using whatever veggies you have on hand. They’re great for parties, lunchboxes, or just a quick bite. Plus, they’re make-ahead friendly, which is always a bonus!
Made these delicious pinwheels this week! Perfect vegetarian meal with a side of fruit. Thanks, Alicia!