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VG Vegetarian

Southwestern Cream Cheese Tortilla Rollups

4.39
/5
2 hrs 15 mins
27 Comments
Jump to Recipe
By: Rachel GurkPosted: 04/06/2015Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

Southwestern Cream Cheese Tortilla Roll-Ups - Get the easy, lunchbox-perfect, recipe on RachelCooks.com.

These Southwestern cream cheese tortilla rollups are great for lunches — or as a party appetizer! Read tips on how to customize them with your favorite flavors.

Southwestern Cream Cheese Tortilla Roll-Ups - Get the easy, lunchbox-perfect, recipe on RachelCooks.com.

I’m not going to lie to you, the idea of packing lunches for my kids every day when they are in school kind of scares me. Okay, it really scares me.

Between food allergies and my kids’ general pickiness, it gives me a headache just thinking about it. I hate feeding my kids the same thing day after day after day after day so thinking of new ideas is very important to me.

I always try to give my kids protein, vegetables, and fruit at every meal. Might sound relatively simple but sometimes it requires creativity to think past mac and cheese with peas and a bowl of applesauce.

Southwestern Cream Cheese Tortilla Roll-Ups - Get the easy, lunchbox-perfect, recipe on RachelCooks.com.

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.

How to make these your own:

Use  whatever you might have in your pantry. Here’s some ideas:

  • Use a flavored cream cheese! I used plain cream cheese but chive and onion would be great. If your kids like things spicy, try jalapeño cream cheese.
  • Use pinto beans instead of black beans.
  • Use chopped green onions instead of cilantro.
  • Add some finely diced red bell pepper (1/4 to 1/2 cup).
  • If you’re an onion loving family, add some finely diced red onions (1/4 cup or so is probably good).
  • Leave the beans out and throw in some leftover taco meat from taco night!
  • Try dipping these in guacamole.

The trick to making these is to make them in advance. This helps you with getting those lunches made, but it will also help with the flavor and texture of these tortilla rollups. If you’ve ever made the classic pickle roll ups, you know what I’m talking about. The same goes for these vegetable cream cheese roll ups.

Southwestern Cream Cheese Tortilla Roll-Ups - Get the easy, lunchbox-perfect, recipe on RachelCooks.com.

Southwestern Cream Cheese Tortilla Roll-Ups - Get the easy, lunchbox-perfect, recipe on RachelCooks.com.

It allows the tortilla to soften slightly and the cream cheese to firm up. 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.

Southwestern Cream Cheese Tortilla Roll-Ups - Get the easy, lunchbox-perfect, recipe on RachelCooks.com.

Looking for more lunch ideas? Try:

 

  • Vegetarian Wrap with Provolone and Hummus
  • Ham, Egg, and Herb Wrap
  • Salad on a Stick
  • Avocado Toast with Cottage Cheese and Tomatoes
  • Greek Salad Recipe
  • Southwestern Chopped Salad in a Jar

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Southwestern Cream Cheese Tortilla Roll-Ups - Get the easy, lunchbox-perfect, recipe on RachelCooks.com.
Recipe

Get the Recipe: Southwestern Cream Cheese Tortilla Rollups

4.39 from 13 votes
Prep Time: 15 mins
Additional Time: 2 hrs
Total Time: 2 hrs 15 mins
8 servings
Print Rate Recipe
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These southwestern cream cheese tortilla rollups are great for lunches — or as a party appetizer! Read tips on how to customize them with your favorite flavors.

Ingredients

  • one (8-ounce) container of plain spreadable cream cheese
  • 1 tablespoon taco seasoning
  • 1 cup shredded Mexican style cheese (or sharp cheddar)
  • 1/2 cup black beans, drained and rinsed
  • 3 tablespoons minced fresh cilantro, optional
  • 3-4 whole wheat tortillas (fajita size)
  • for dipping: salsa, guacamole, Greek yogurt and/or sour cream

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. Add black beans and cilantro, stirring again to combine. Try to avoid squishing too many of the black beans.
  • Spread this mixture onto a tortilla all the way to the edges in an even layer (you’ll use about 1/2 cup for each tortilla). Tightly roll up tortilla with the filling on the inside. Wrap in plastic wrap. Repeat until all tortillas are filled and rolled.
  • Place wrapped rolls in fridge and chill for at least 2 hours before slicing into pinwheels about 1/2-inch thick.
  • Serve with Greek yogurt or sour cream and salsa for dipping. Guacamole would be excellent too.

Notes

  • Serving size: 1/2 of a tortilla (about 3-4 roll-ups).

Nutrition Information

Serving: 3roll ups, Calories: 178kcal, Carbohydrates: 15g, Protein: 9g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 21mg, Sodium: 350mg, Fiber: 3g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Verdict: I love these cream cheese rollups. Next time I’ll probably leave the cilantro out because the kids weren’t huuuuge fans of it, but I am!
Husband’s take: He’s not a big cream cheese lover so he didn’t try this particular recipe.
Changes I would make: None are necessary but I can’t wait to have some fun switching up this recipe with new ingredients.
Difficulty: Easy.

Southwestern Cream Cheese Tortilla Roll-Ups - Get the easy, lunchbox-perfect, recipe on RachelCooks.com.

**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.

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  1. Julia says

    December 18, 2021 at 5:06 pm

    4 stars
    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.

    Reply
    • Rachel Gurk says

      December 21, 2021 at 3:18 pm

      You’re making me hungry!

      Reply
  2. Laura says

    July 28, 2021 at 1:49 am

    5 stars
    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

    Reply
    • Rachel Gurk says

      July 30, 2021 at 2:54 pm

      Sounds interesting, thanks for sharing!

      Reply
  3. Ryan says

    December 18, 2015 at 11:55 am

    These look really good! I know my kids would like them!

    Reply
  4. Liz@HoosierHomemade says

    April 9, 2015 at 3:18 pm

    These will be perfect to pack for a picnic this Summer!
    ~Liz@HoosierHomemade

    Reply
  5. Teresa Tottleben says

    April 7, 2015 at 3:43 pm

    These are so good.. Love them. My question is ..Where did you find that lunch box??

    Reply
    • Rachel Gurk says

      April 7, 2015 at 3:46 pm

      So glad you liked them! The lunch box is a PlanetBox.

      Reply
  6. Miss @ Miss in the Kitchen says

    April 7, 2015 at 8:40 am

    My boys would love these for an after school snack!

    Reply
  7. Elena Shetty says

    April 7, 2015 at 7:31 am

    This southwestern cream cheese tortilla rollups is a must have formula for any party from now on. It looks modest but way to noble. Absolutely love it!

    Reply
  8. denise says

    April 6, 2015 at 11:12 pm

    yummy–I’d switch out the shredded cheese and use colby-jack because a family member is allergic (more of a food sensitivity) to cheddar.

    Reply
  9. Des @ Life's Ambrosia.com says

    April 6, 2015 at 9:33 pm

    I love this! My kiddos aren’t quite in school yet so I haven’t had to worry about school lunches just yet but I’m tucking this one away for when I do. I think this would also be great for potlucks this summer. Yum!

    Reply
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