Amish Vegetable Cream Cheese Tortilla Roll Ups

Instructions

1. Make the creamy spread. In a medium bowl, blend cream cheese and sour cream until smooth. Stir in garlic powder, onion powder, salt, pepper, and optional ranch or herbs.
2. Add the veggies & cheese. Fold in cheddar, mozzarella, bell pepper, carrot, broccoli, and green onion until evenly coated.
3. Assemble the roll ups. Spread one quarter of the mixture evenly over a tortilla to the edges. Roll tightly into a log; repeat with remaining tortillas.
4. Chill for clean slicing. Wrap each log in plastic wrap and refrigerate at least 1 hour (or up to 24 hours) to firm.
5. Slice & serve. Unwrap and slice into 1-inch rounds. Arrange on a platter and serve chilled or slightly cool.

Troubleshooting & Consistency Tips

• Filling squeezes out? Spread in a thin, even layer and roll tightly; chilling is key for firm slices.
• Tortillas cracking? Use fresh, soft tortillas and warm briefly in the microwave to make pliable.
• Watery pinwheels? Pat vegetables dry; avoid juicy tomatoes or cucumbers unless seeded and blotted.
• Bland flavor? Increase salt by a pinch and add herbs, ranch seasoning, or a squeeze of lemon for brightness.

Storage & Make-Ahead

• Make-ahead: Roll (unsliced) up to 24 hours ahead; keep wrapped and chilled. Slice just before serving.
• Refrigerate: Sliced pinwheels keep 2–3 days in an airtight container.
• Freezing: Not recommended; cream cheese turns grainy after thawing.
• Transport: Pack in a single layer with parchment between layers to prevent sticking.

Why This Recipe Works

Cream cheese provides structure while a small amount of sour cream adds tang and spreadability without making the filling loose.
Finely chopped vegetables deliver crunch and color in every bite, and a brief chill time sets the roll for exceptionally clean slices.
Using two cheeses—cheddar for sharpness and mozzarella for creaminess—creates a farmhouse-style balance that tastes classic and comforting.

Expert Tips & Variations

• Herb garden: Fold in chopped dill, parsley, or chives; add a pinch of celery seed for old-fashioned deli flavor.
• Spice it up: Stir in minced jalapeño or a dash of hot sauce. Swap cheddar for pepper jack.
• Protein boost: Add 1/2 cup finely diced ham or turkey—keep pieces tiny so rolls stay tight.
• Whole grain option: Use whole wheat tortillas and Greek yogurt for a lighter, higher-protein variation.
• Serving board: Pair with pickles, cherry tomatoes, baby carrots, and a ramekin of ranch for dipping.