These vegetable cream cheese roll ups are full of crisp vegetables, flavorful herbs, and smooth cream cheese. They make a great lunch or snack!
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!
Vegetable Cream Cheese Roll Ups (Extra Protein!)
Ingredients
- 1 container (12-ounce) 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 large 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
Instructions
- 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.
Notes
- Chop your vegetables VERY small – about 1/2 cup of each chopped vegetable is perfect for all four rollups!
- Makes about 30 slices.
Video
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!
Hey! I just wanted to let you know the flatout links you have posted are no longer available. I was pretty disappointed because the extra protein sounded so awesome for my two year old! I’m assuming they’re just discontinued? Anyways, besides that I cannot wait to try this recipe! It reminds me of a veggie pizza recipe I used growing up! This is basically a roll up version of that recipe without the croissant crust! Very excited to try it, dill really does go so well with the veggies and cream cheese!
It reminds me of a veggie pizza too! (Why are those sooooo good?!??!) Thanks for letting me know about the links. Thankfully, this will work with normal tortillas as well, but I’ll update that info. Thanks!
This is a great appetizer!
Thank you so much!
such a great idea and perfect for parties, thank you
Thank you!
looks tasty–perfect for the party season (grads, brides, etc…)
Yes! These are so great for any of those events.