Veggie Cream Cheese Rolls
Soft flour tortillas are filled with a smooth ranch-seasoned cream cheese mixture and fresh vegetables, rolled, chilled, and sliced for a colorful and flavorful appetizer.
4 Servings
Ingredients
- 4 flour tortillas 8-inch diameter
- 8 ounces cream cheese softened
- 2 tablespoons ranch seasoning
- ½ cup celery finely chopped
- ¼ cup green bell pepper finely chopped
- ¼ cup red bell pepper finely chopped
- ¼ cup green onion finely chopped
Instructions
Prepare the Filling:
- In a large mixing bowl, combine the softened cream cheese with the ranch seasoning, celery, green bell pepper, red bell pepper, and green onion. Stir until all ingredients are evenly incorporated and the mixture is smooth.
Assemble the Rolls:
- Place one tortilla on a clean, flat surface. Spread a thin and even layer of the cream cheese mixture across the tortilla, ensuring full coverage.
Roll and Wrap:
- Starting from one edge, roll the tortilla lengthwise as tightly as possible without tearing. Wrap the rolled tortilla securely in plastic wrap. Repeat with the remaining tortillas and filling.
Chill:
- Refrigerate the wrapped rolls for a minimum of three hours to allow the filling to firm and the flavors to develop.
Slice and Serve:
- Remove the rolls from the refrigerator, unwrap, and slice into even pieces approximately 1 inch thick. Arrange on a serving platter and serve immediately.
Notes
To prepare this recipe gluten-free, substitute the flour tortillas with certified gluten-free tortillas. Ensure that the ranch seasoning is also gluten-free, as some commercial blends may contain gluten-based additives.