Vegetable Cream Cheese Roll Ups
These vegetable cream cheese roll ups are full of crisp vegetables, flavorful herbs, and smooth cream cheese. They make a great lunch or snack!
This post is in partnership with Flatout. Thanks for supporting Rachel Cooks by reading about brands I love and use in my home!
Anyone else getting tired of making school lunches? I need to mix it up a little but I of course want something that involves as little effort as possible. Making school lunches is not my favorite thing, at all.
Cream cheese roll ups are one of my favorite snacks or appetizers to make and they also are fantastic for lunchboxes. I typically make them with tortillas like I did with my classic pickle rollups, southwestern cream cheese tortilla roll ups and my pizza tortilla pinwheels, but this time I reached for Flatout. It’s super soft and pliable but still strong. It’s the perfect vessel for any healthy sandwich or wrap, or these fun cream cheese roll ups. And it will keep those kiddos extra full!
Customize These Cream Cheese Roll Ups!
You can customize the vegetables you use in these cream cheese roll-ups; use whatever you have on hand. If you’re making them for kids’ lunchboxes, use what they like the best! The only thing to be careful about is the moisture content of the vegetable–you wouldn’t want to use a super wet vegetable like tomatoes. As it is, these roll ups are best eaten the same day, unlike other cream cheese roll ups that are even better the next day. I find that these tend to become just a little soggy the next day. They still taste great but they’re just not quite as…pretty.
In these cream cheese rollups, I use cucumber (make sure to remove the seeds), red bell pepper, shredded carrots, and broccoli. You’ll want to make sure to dice everything really tiny so it rolls up into a nice roll instead of a bumpy log. I chop the broccoli florets really small, shred my carrots, and cut my red bell pepper into little tiny cubes. I like to slice the cucumber into one long strip and put it right down the middle of the roll. I do this for a few reasons:
- I think it looks pretty! It does, doesn’t it?
- I want each roll to have a bite of cucumber in it.
- Since cucumber is a more watery vegetable, I want it in the center and not all chopped up to minimize the effects of its moisture.
- AND it’s easier!
I distribute the other chopped vegetables evenly throughout.
I also want to mention the cream cheese. I use plain cream cheese and mix my own herbs in. You could also use a chive/herb cream cheese spread or a vegetable cream cheese spread. I’d still add the dill to either of those, because I love the flavor of the dill with the vegetables. Try using a whipped cream cheese because it’s easy to mix and spread, and I like easy. You know this about me by now, right? Maybe you’re just not into the cream cheese thing (like my husband). Try this Black Bean Dip/Sandwich Spread for a fantastic southwestern flavor.
Happy summer, folks! These vegetable cream cheese roll ups say summer to me! Thank you, dill! I hope you love them!
- one (12-ounce) container of plain whipped cream cheese
- 1 teaspoon dried chives
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 4 Flatout Wraps or tortillas
- 1/2 small red bell pepper, finely diced
- 1 cucumber, cut into long thin slices (seeds removed) (won’t need all)
- 1 carrot, grated
- 1 small crown of broccoli, finely diced
- In a medium sized mixing bowl, mix together cream cheese, chives, dill, parsley, black pepper, onion powder, and garlic powder until well combined.
- Spread one fourth of this mixture onto one of the Flatout ProteinUp CarbDown Wraps, in an even layer, all the way to the edges. Repeat on remaining 3 wraps. Place 1 cucumber strip on one end of each roll (the shorter of the two sides), and then sprinkle one fourth of the other vegetables evenly over cream cheese. Repeat for each roll.
- Tightly roll up Flatouts with the filling on the inside. Wrap each roll individually in plastic wrap. Repeat until all 4 Flatouts are filled, rolled, and wrapped in plastic.
- Place roll ups in fridge and chill for at least 1 hour before removing plastic wrap and slicing into pinwheels about 1/2-inch thick. Best served same day.
Chop your vegetables VERY small - about 1/2 cup of each chopped vegetable is perfect for all four rollups!
Nutrition Information:Yield: 10 Serving Size: 1 of 10
Amount Per Serving: Calories: 40Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 50mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 1g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Honestly, I don’t even know if he tried them. Cream cheese isn’t really his thing. My dad, however, doesn’t like red bell peppers but he was devouring these!
Changes I would make: None are necessary.
Disclosure: I’m excited to partner with Flatout Flatbread to bring you quick and delicious recipes like this cream cheese vegetable wrap. I have been compensated for my time but all opinions are always my own. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.