Easy Recipes for Tortilla Wraps With Cream Cheese

For a make-ahead appetizer recipe that's zesty, cheesy, and perfect for parties, try Mexican Tortilla Roll Ups. If you like creamy dips, then you'll love this easy snack idea!

Mexican Tortilla Roll Ups are among my most beloved part recipes because they are so darn easy to make; even easier than these Vegetable Tortilla Roll Ups and Taco Tortilla Roll Ups.

Assemble this easy snack recipe at least 2 hours in advance or the night before, then allow them to rest in the refrigerator. Although these cheesy bites are inspired by south of the border cuisine, where temperatures are often much warmer than the Midwest, these Mexican Tortilla Roll Ups get even better when they have time to chill out. (Hey, I guess we have that in common!)

Table of Contents

1. Recipe ingredients
2. Ingredient notes
3. Step by step instructions
4. Recipe tips and variations
5. Recipe FAQs
6. Mexican Tortilla Roll Ups Recipe

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Cheddar cheese: This is oh-so Midwestern. If you're seeking something a little less Wisconsin and more Oaxaca, seek out a Mexican blend of shredded cheese in your supermarket's deli case.
• Pitted black olives: These add a lovely, salty kick and a buttery texture boost. I know olives can be polarizing, though, so omit if desired.
• Seasoned salt: Buy this in a jar at the supermarket or online (Lawry's is my go-to brand). Or to make your own seasoned salt, in a small bowl, whisk together ¼ cup salt, 4 teaspoons sugar, 1 teaspoon paprika, ½ teaspoon turmeric, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon cornstarch. You'll just need ½ teaspoon of this blend. (Store the rest covered in an airtight container to use in other recipes like Homemade Chex Mix and Baked Potato Skins).
• Flour tortillas: Stock up on eight 8-inch tortillas for one batch of Mexican Tortilla Roll Ups. If you prefer larger, 10-inch tortillas, plan on filling about 5 of them.

Step by step instructions

1. In a medium bowl, add cream cheese and sour cream and stir to combine. Stir in cheddar cheese, jalapeños, olives, green onions, garlic powder, and seasoned salt. Working with one tortilla at a time, spread about ½ cup of the cream cheese mixture evenly over the tortilla, going all the way to the edge.

2. Roll the tortilla tightly and wrap in plastic. Continue with the remaining tortillas until all have been assembled and wrapped in plastic. Refrigerate for at least 2 hours or overnight.

3. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.

Recipe tips and variations

• Yield: This recipe makes 16 appetizer-sized servings of four roll ups each.
• Storage: Store leftovers covered (or wrapped) in the refrigerator for up to 4 days.
• Make ahead: Mexican Tortilla Roll Ups are best served chilled after at least 2 hours of "marination" time in the refrigerator. The flavor gets better as they chill! Feel free to make them up to 3 days in advance.
• Freezer: These freeze like a dream! Wrap in a double layer of plastic wrap and freeze for up to 1 month. Thaw in the refrigerator or at room temperature.

Recipe FAQs

How can I make Mexican Tortilla Roll Ups even more filling?

Feel free to pump up the protein with shredded chicken, deli-sliced chicken, drained and rinsed black beans, refried beans, or thinly-sliced grilled steak.

What is the best way to take these on-the-go?

Wrap and roll the Mexican Tortilla Roll Ups in advance, then wrap each individually in plastic wrap or aluminum foil. Tote these to your party or potluck, unwrap the plastic or foil, slice, then savor.

Do I need to worry about these getting soggy overnight?

Since these roll ups don't contain any wet ingredients. If you are worried about sogginess, though, line each tortilla with lettuce or spinach leaves before adding your filling.

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Mexican Tortilla Roll Ups

For a make-ahead appetizer recipe that's zesty, cheesy, and perfect for parties, try Mexican Tortilla Roll Ups. If you like creamy dips, then you'll love this easy snack idea!

Prep Time 10 mins

Cook Time 20 mins

Chilling time 2 hrs

Total Time 30 mins

Servings 16 servings (4 pieces each)

Course Appetizer

Cuisine American, Mexican

Calories 115

• ▢ 8 ounces cream cheese softened
• ▢ 8 ounces sour cream
• ▢ 1 cup shredded cheddar cheese (4 ounces, see note 1)
• ▢ 1 (4 ounce) can diced green chiles drained
• ▢ 1/2 cup pitted black olives chopped (see note 2)
• ▢ 1/2 cup green onions sliced
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon seasoned salt (see note 3)
• ▢ 8 (8-inch) flour tortillas (see note 4)

• In a medium bowl, add cream cheese and sour cream and stir to combine. Stir in cheddar cheese, jalapeños, olives, green onions, garlic powder, and seasoned salt.

• Working with one tortilla at a time, spread about ½ cup of the cream cheese mixture evenly over the tortilla, going all the way to the edge. Roll the tortilla tightly and wrap in plastic.

• Continue with the remaining tortillas until all have been assembled and wrapped in plastic. Refrigerate for at least 2 hours or overnight. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.

1. Cheddar cheese: This is oh-so Midwestern. If you're seeking something a little less Wisconsin and more Oaxaca, seek out a Mexican blend of shredded cheese in your supermarket's deli case.
2. Pitted black olives: These add a lovely, salty kick and a buttery texture boost. I know olives can be polarizing, though, so omit if desired.
3. Seasoned salt: Buy this in a jar at the supermarket or online (Lawry's is my go-to brand). Or to make your own seasoned salt, in a small bowl, whisk together ¼ cup salt, 4 teaspoons sugar, 1 teaspoon paprika, ½ teaspoon turmeric, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon cornstarch. You'll just need ½ teaspoon of this blend. (Store the rest covered in an airtight container to use in other recipes like Homemade Chex Mix and Baked Potato Skins).
4. Flour tortillas: Stock up on eight 8-inch tortillas for one batch of Mexican Tortilla Roll Ups. If you prefer larger, 10-inch tortillas, plan on filling about 5 of them.
5. Yield: This recipe makes 16 appetizer-sized servings of four roll ups each.
6. Storage: Store leftovers covered (or wrapped) in the refrigerator for up to 4 days.
7. Make ahead: Mexican Tortilla Roll Ups are best served chilled after at least 2 hours of "marination" time in the refrigerator. The flavor gets better as they chill! Feel free to make them up to 3 days in advance.
8. Freezer: These freeze like a dream! Wrap in a double layer of plastic wrap and freeze for up to 1 month. Thaw in the refrigerator or at room temperature.

Serving: 4 pieces Calories: 115 kcal Carbohydrates: 2 g Protein: 3 g Fat: 11 g Saturated Fat: 6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Cholesterol: 30 mg Sodium: 271 mg Potassium: 67 mg Fiber: 1 g Sugar: 1 g Vitamin A: 406 IU Vitamin C: 3 mg Calcium: 88 mg Iron: 1 mg

I'm the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Source: https://www.culinaryhill.com/mexican-tortilla-pinwheels/

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