Recipe Overview
Why you’ll love it: These southwest-style tortilla rollups are great for lunches or as a party appetizer. I’ve included tips on how to customize them with your favorite flavors.
How long it takes: 15 minutes to prep, 2 hours to chill
Equipment you’ll need: sharp knife, plastic wrap
Servings: 8 (3 to 4 roll-ups)
Tortilla Roll Ups
I’m not going to lie to you, the thought of packing lunches for my kids every day kind of makes me crazy. Between food allergies and my kids’ general pickiness, it’s hard to get creative and not give them the same thing every day.
The great thing about a lunch like these cream cheese tortilla rollups is that you can customize them to fit the tastes of your kids. I use cream cheese, homemade taco seasoning, shredded cheese, black beans, and cilantro. The kids like to dip them in mild salsa or sour cream.
Easy Recipe Variations
- Use a flavored cream cheese. I use plain cream cheese that I flavor with my homemade taco seasoning but chive and onion cream cheese would be great. If your kids like things spicy, try jalapeño cream cheese.
- Try a different type of bean or skip the beans. Use pinto beans instead of black beans. Leave the beans out and throw in some leftover taco meat from taco night!
- Throw in a few extras. Try chopped green onions instead of cilantro. Add finely diced red bell pepper (¼ to ½ cup) or finely diced red onion (¼ cup). A ripe but still firm avocado, diced, can be added, too.
Tortilla roll ups have to be made at least a couple of hours ahead so they have time to chill. During the chilling time, the tortillas soften slightly so the roll ups will stay rolled up. If you’ve ever made the classic pickle roll ups, you know what I’m talking about, and the same goes for vegetable cream cheese roll ups and pizza tortilla pinwheels.
You can easily make these the night before, roll them up in plastic wrap, and all you’ll have to do the next day is slice them and add them to your lunch boxes.
More Wraps and Sandwiches
Southwestern Cream Cheese Tortilla Rollups
Ingredients
- 1 container (8 ounces) plain spreadable cream cheese (substitute 8 ounces regular cream cheese, softened, if you prefer)
- 1 tablespoon taco seasoning
- 1 cup shredded Mexican blend cheese (or sharp cheddar)
- ½ cup black beans, rinsed and drained
- 3 tablespoons minced fresh cilantro, optional
- 3 to 4 6 inch flour tortillas (fajita size)
- salsa, guacamole, Greek yogurt and/or sour cream for dipping
Instructions
- In a medium-sized mixing bowl, mix together cream cheese and taco seasoning until well combined. Add shredded cheese and stir again until combined. Fold in the black beans and cilantro, gently stirring to avoid smashing the black beans.1 container (8 ounces) plain spreadable cream cheese, 1 tablespoon taco seasoning, 1 cup shredded Mexican blend cheese, ½ cup black beans, rinsed and drained, 3 tablespoons minced fresh cilantro, optional
- Spread about ½ cup of the cheese mixture in an even layer onto each tortilla, all the way to the edges.3 to 4 6 inch flour tortillas (fajita size)
- Tightly roll up each tortilla with the filling on the inside. Wrap each one individually in plastic wrap, as tightly as you can.
- Place the wrapped rolls in fridge and chill for at least 2 hours.
- To serve, slice each roll up into pinwheels about ½ -inch thick. Serve with Greek yogurt or sour cream and salsa for dipping. Guacamole is excellent too.
Notes
- Tortillas: You can use regular flour tortillas or whole wheat tortillas. There are other options, too, such as gluten-free or flavored tortillas.
- Taco seasoning: It’s easy to make your own t but if you prefer, you can also buy it pre-made.
- Storage: The roll ups can be refrigerated for 2 to 3 days. They’ll continue to get softer as time goes on.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!**Disclosure: I am thrilled to be a dairy ambassador for Milk Means More. I have been compensated by Milk Means More for my time. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.
The cream cheese acts as a barrier to keep moisture from soaking the flour tortilla. Do make night before and wrap tightly in frig- makes ingredients blend and easier to slice. We are from New Mexico and usually make with fresh ham off the bone, hatch green chili, green onions, spices and mexi- blend shredded cheese.
Serve with guacamole, bean dips and sour cream.
You’re making me hungry!
Thank you! I am so excited to see your recipe, this is just what I need. I have started making a liquid tortilla, may I share the recipe? If you add less water and an egg/flax or real, it can make a flatbread:
Liquid Dough Tortillas
1-1/2 cups room temp water
2 Tbsp yogurt, milk of choice-plant, nut or other
1/2 tsp sea salt
2 Tbsp oil/melted butter
1-1/2 cups flour (I have used Einkorn and spelt flours only, but I see no reason why A.P. flour and regular wheat flours should work also)
1/4 tsp turmeric pwdr*
7 grinds of black pepper*
1/4 tsp baking soda
1 tsp baking pwdr
Oil or melted butter
1. I take a whisk and keep beating until lumps are gone. If you do the batter in a high-speed blender, put the water in first, otherwise do recipe in a large deep bowl.
2. Let batter sit 10 mins so flour absorbs liquid.
*Good for the brain, heart & prevents inflammation
Add ins: pinch of cayenne, taco seasoning, other herbs, onion pwdr, etc
Sounds interesting, thanks for sharing!
These look really good! I know my kids would like them!
These will be perfect to pack for a picnic this Summer!
~Liz@HoosierHomemade