Vegetarian Tortilla Roll-Ups with Cream Cheese and Veggies
Soft flour tortillas spread with cream cheese and loaded with fresh vegetables, rolled tight for a colorful and easy-to-make lunch. This American-inspired vegetarian recipe, ready in about 15 minutes, pairs large flour tortillas, cream cheese, softened, shredded carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large flour tortillas
- 8 oz cream cheese, softened
- 1/2 cup shredded carrot
- 1/2 cup cucumber, thinly sliced
- 1/2 cup red bell pepper, thinly sliced
- 1 cup baby spinach leaves
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Lay 1 of the 4 large flour tortillas flat on a clean surface. Spread 2 oz softened cream cheese evenly over the entire tortilla.
- Step 2: Sprinkle 2 tbsp shredded carrot, 2 tbsp thinly sliced cucumber, 2 tbsp thinly sliced red bell pepper, and 1/4 cup baby spinach leaves evenly over the cream cheese.
- Step 3: Lightly season the vegetables with 1/16 tsp salt and a pinch of black pepper.
- Step 4: Starting at one edge, tightly roll the tortilla into a log shape.
- Step 5: Repeat steps 1-4 for the remaining tortillas and ingredients.
- Step 6: Using a sharp knife, slice each rolled tortilla into 6 bite-sized pinwheels and serve immediately or chill until ready to eat.
