Tortilla Roll Ups with Cream Cheese

Ingredients

• 8 oz Cream Cheese (softened at room temperature for at least 2 hours)
• 0.75 cup Shredded Cheddar Cheese (shredded)
• 3 pieces Bell Peppers (any mix of red, yellow, orange; diced)
• 2 pieces Jalapeño Peppers (seeds optional for less heat; diced)
• 12 pieces Olives (roughly chopped)
• 1 cup Shredded Carrots (roughly chopped)
• 1 cup Coleslaw Mix (Cabbage) (thinly sliced (angel hair) or regular coleslaw, roughly chopped)
• 0.25 tsp Garlic Powder
• 0.5 tsp Red Chili Powder or Paprika (choose either)
• 0.5 tsp Ground Cumin
• 4 pieces Flour Tortillas (large (10‑inch) flour tortillas)

Instructions

1. Soften Cream Cheese

   Remove the block of cream cheese from the refrigerator and let it sit at room temperature for at least two hours until easily spreadable.

   Time: PT2H

2. Prep Vegetables

   Dice the three colorful bell peppers and the two jalapeños (remove seeds if you prefer less heat). Roughly chop the olives, shredded carrots, and coleslaw mix into small pieces.

   Time: PT12M

3. Combine Ingredients

   In a large mixing bowl, add the softened cream cheese, shredded cheddar, chopped peppers, jalapeños, olives, carrots, and coleslaw. Mix until evenly distributed.

   Time: PT3M

4. Season the Mixture

   Add 1/4 tsp garlic powder, 1/2 tsp red chili powder (or paprika), and 1/2 tsp ground cumin. Stir well to incorporate the spices.

   Time: PT2M

5. Spread on Tortillas

   Lay out four tortillas. Evenly spread the cream‑cheese‑veggie mixture over each tortilla, focusing on the side with fewer brown spots for a uniform look.

   Time: PT5M

6. Roll and Wrap

   Starting from one edge, roll each tortilla tightly into a log. Wrap each roll individually in clear plastic wrap (or place in an airtight container) to prevent drying.

   Time: PT2M

7. Chill

   Place the wrapped rolls in the refrigerator for at least three hours (five hours is ideal) to set the filling and make slicing easier.

   Time: PT3H

   Temperature: 4°C

8. Slice into Pinwheels

   Remove the plastic wrap, slice each roll into 1‑inch pinwheel pieces with a sharp knife. Arrange on a serving plate.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

10g

Carbohydrates

30g

Fat

20g

Fiber

3g

Ingredient Substitutions

• Instead of Cream Cheese: Neufchatel cheese, soft goat cheese
• Instead of Shredded Cheddar Cheese: Monterey Jack, Mozzarella
• Instead of Bell Peppers: pimiento strips
• Instead of Jalapeño Peppers: serrano pepper
• Instead of Olives: green olives, black olives
• Instead of Shredded Carrots: grated carrots
• Instead of Coleslaw Mix (Cabbage): shredded cabbage
• Instead of Red Chili Powder or Paprika: paprika
• Instead of Flour Tortillas: low‑carb tortillas

Equipment Needed

• Chef's Knife
• Food Processor or Hand Chopper
• Cutting Board
• Mixing Bowl
• Spoon or Rubber Spatula
• Measuring Cups and Spoons
• Plastic Wrap
• Refrigerator
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Soften the cream cheese for easy spreading
• Spread the mixture evenly on each tortilla to ensure uniform flavor
• Roll the tortillas tightly and wrap them before chilling to prevent them from drying out

Chef Tips from the Video

• Use a block of full‑fat cream cheese for the creamiest texture.
• For extra color, add a handful of finely sliced red cabbage to the veggie mix.
• If you prefer a milder flavor, omit the jalapeño seeds or substitute with a sweet bell pepper.

Troubleshooting

Storage

Refrigerator: Store wrapped rolls in an airtight container for up to 2 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cream‑cheese‑veggie mixture up to step 4 and refrigerate it overnight; the flavors will meld.
• Wrap the rolled tortillas tightly in plastic wrap and chill; they can be sliced and served up to 2 days later.

Frequently Asked Questions