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Veggie Tortilla Roll-Ups

Cream cheese complements crunchy red bell pepper and olives in a vegetarian appetizer.

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  • prep time 15 min
  • total time 3 hr 15 min
  • ingredients 7
  • servings 30
 

Ingredients

1
package (3 oz) cream cheese, softened
1/2
cup sour cream
1/2
cup finely shredded Cheddar cheese (2 oz)
1/4
cup finely chopped red bell pepper
2
tablespoons sliced ripe olives, chopped
1
tablespoon chopped fresh parsley
3
flavored or plain flour tortillas (8 to 10 inch)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, mix all ingredients except tortillas. Spread about 1/2 cup of the cheese mixture over one side of each tortilla. Tightly roll tortilla up. Repeat with the remaining tortillas and cheese mixture.
  • 2 Wrap each tortilla roll individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24 hours. To serve, cut each tortilla roll into 1-inch slices.
  • 1 In medium bowl, mix all ingredients except tortillas. Spread about 1/2 cup of the cheese mixture over one side of each tortilla. Tightly roll tortilla up. Repeat with the remaining tortillas and cheese mixture.
  • 2 Wrap each tortilla roll individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24 hours. To serve, cut each tortilla roll into 1-inch slices.

EXPERT TIPS

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Expert Tips

Instead of the Cheddar cheese, why not try a blend such as Colby-Monterey Jack, or mozzarella and Parmesan?

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
40
(
Calories from Fat
25),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
45mg
45%;
Total Carbohydrate
3g
3%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
2%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.