Vegetable and Cream Cheese Tortilla Rolls
There’s a special comfort in recipes that feel like they’ve been passed down through the generations—simple, filling, and made to be shared. These Amish Vegetable and Cream Cheese Tortilla Rolls are just that: simple, hearty, and full of flavor. Perfect for holidays, picnics, potlucks, or lazy afternoons, they’re a make-ahead favorite that adds rustic warmth to any table.
🛒 Ingredients (Makes 4 large rolls)
Base Ingredients
4 large flour tortillas (10 inches, soft)
8 ounces cream cheese, soft
¼ cup sour cream or Greek yogurt
Cheese and Vegetables
½ cup shredded cheddar cheese
¼ cup shredded mozzarella cheese ½ cup
finely chopped red bell pepper
½ cup grated carrot ⅓ cup
chopped green onion
½ cup finely chopped broccoli florets
Spices
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt
⅛ tsp black pepper
Optional: 1 tbsp ranch seasoning or fresh herbs (parsley, dill) For extra flavor
👩🍳 How to make them
1️⃣ Make the creamy topping
In a medium bowl, mix softened cream cheese and sour cream until smooth.
Stir in garlic powder, onion powder, salt, pepper, and any ranch seasoning or herbs of your choice.
2️⃣ Add the veggies and cheese
Fold in the cheddar cheese, mozzarella, bell pepper, carrot, broccoli, and scallions.
Toss until evenly coated and well combined.
3️⃣ Assemble the rolls
Lay out a tortilla flat and spread about ¼ of the mixture evenly to the edges.
Roll tightly from one end into a tight roll.
Repeat with remaining tortillas and filling.
4️⃣ Refrigerate for clean slicing
Wrap each rolled tortilla in plastic wrap.
Refrigerate for at least 1 hour to firm up.
5️⃣ Slice and serve
Unwrap and cut into 1 inch (2.5 cm) thick slices.
Place on a platter and serve chilled or slightly cooled.
