There’s a special kind of comfort in recipes that feel like they’ve been passed down through generations — simple, satisfying, and made to be shared. These Amish Vegetable Cream Cheese Tortilla Roll Ups are just that: humble, hearty, and full of flavor.
Perfect for holidays, picnics, potlucks, or lazy afternoons, they’re the kind of make-ahead favorite that brings a touch of farmhouse warmth to any table. Fresh veggies, creamy cheese, and soft tortillas come together for a colorful bite everyone loves.
🛒 Ingredients (Makes 4 Large Roll Ups)
Base Ingredients
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4 large flour tortillas (10-inch, soft)
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8 oz cream cheese, softened
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¼ cup sour cream or Greek yogurt
Cheese & Veggies
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½ cup shredded cheddar cheese
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¼ cup shredded mozzarella cheese
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½ cup red bell pepper, finely diced
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½ cup carrot, grated
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⅓ cup green onion, chopped
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½ cup broccoli florets, very finely minced
Seasonings
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¼ tsp garlic powder
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¼ tsp onion powder
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¼ tsp salt
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⅛ tsp black pepper
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(Optional) 1 tbsp ranch seasoning or fresh herbs (parsley, dill) for extra flavor
👩🍳 Instructions
1️⃣ Make the Creamy Spread
In a medium bowl, beat softened cream cheese and sour cream together until smooth and creamy.
Stir in garlic powder, onion powder, salt, pepper, and optional ranch seasoning or herbs.
2️⃣ Add the Veggies & Cheese
Fold in cheddar, mozzarella, bell pepper, carrot, broccoli, and green onion.
Mix until everything is evenly coated and well combined.
3️⃣ Assemble the Roll Ups
Lay one tortilla flat and spread about ¼ of the mixture evenly to the edges.
Roll tightly from one end into a firm log.
Repeat with remaining tortillas and filling.
4️⃣ Chill for Clean Slicing
Wrap each rolled tortilla in plastic wrap.
Refrigerate for at least 1 hour to firm up.
5️⃣ Slice & Serve
Unwrap and slice into 1-inch thick rounds.
Arrange on a platter and serve chilled or slightly cool.
🌿 Tips & Variations
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Add diced jalapeños or crushed red pepper for a little kick.
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Use spinach or sun-dried tomato tortillas for color and flavor.
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Great for meal prep — they keep well in the fridge for up to 3 days.
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Try swapping cream cheese for flavored versions like chive or garden veggie.