Veggie Tortilla Rolls


"Every time I make these Roll-ups, they're gone before I know it! Cream cheese mixed with colorful veggies, the sprinkled with Paprika for a colorful finish. Garnish platter with parsley for a nice display. Alter the vegetable amounts to suit your tastes. Can be made up to 24 hours in advance"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 0 servings

May we suggest



  • Prep

  • Cook

  1. Combine olives, bell pepper, sour cream, cheese, parsley and cream cheese in a large bowl. Season with salt and pepper to taste. Spread about 1/2 cup of the mixture over one side of a tortilla. Roll tortilla tightly. Wrap tightly in plastic wrap. Repeat with remaining tortillas. Refrigerate at least 3 but no longer than 24 hours. When tortillas have chilled, unwrap and cut into 1-inch slices. Place on a platter, sprinkle lightly with paprika and more chopped parsley. Garnish platter with additional sprigs of parsley. Serve immediately.


Read all reviews 0

Other stories that may interest you