3 Creative tortilla roll-up recipes

Roll up some flavor

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If your house is soon to be the center of Sunday night football, you'll need some serious snacks for a rowdy crowd. Our tortilla roll-ups are real crowd-pleasers.

Smoky chipotle pimento cheese roll-ups recipe

Smoky chipotle pimento cheese roll-ups recipe

Serves 8

Ingredients:

  • 6 ounces cream cheese (room temperature)
  • 1 cup mayonnaise
  • 4 ounces chipotle-flavored cheddar cheese
  • 3 ounces smoked Gouda
  • 4 slices bacon, cooked crisp and finely chopped
  • 4 tablespoons pimentos, finely chopped
  • 2 tablespoons fresh red bell pepper, finely chopped
  • Salt and white pepper
  • 4 large tortillas
  • Paprika (optional)

Directions:

  1. In a large mixing bowl, mix the cream cheese and mayonnaise until well combined.
  2. Add the cheddar, Gouda, bacon, pimentos, bell peppers and salt and pepper and fold it gently to combine.
  3. Spread the mixture evenly onto the tortillas, going all the way to the edges except on the edge furthest from you, where you should leave about a 1/2 inch bare.
  4. Starting at the edge closest to you, tightly and evenly roll the tortillas (like a jelly roll) all the way to the end. Some of the spread will push toward the end you left bare to allow you to seal the edge, but you can secure it with a toothpick if desired.
  5. Place your rolls, covered with plastic wrap, in the refrigerator (for 2 hours) or freezer (for 30 minutes) to chill before cutting them into 1/2- to 1-inch pinwheels.
  6. Sprinkle them with paprika just before serving.

Jalapeño popper grilled tortilla roll-ups recipe

Jalapeño popper grilled tortilla roll-ups recipe

Serves 8

Ingredients:

  • 6 ounces cream cheese
  • 1/4 cup Greek yogurt
  • 1 tablespoon mayonnaise
  • 1/2 tablespoon hot sauce (we used Frank's Hot Sauce)
  • 2 ounces green chiles, diced
  • 1/8 cup cheddar cheese, shredded
  • 1/8 cup pepper jack cheese, shredded
  • 1/8 cup Parmesan cheese
  • 1 fresh jalapeño, seeded and finely chopped
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon kosher salt
  • 2-3 drops liquid smoke (optional)
  • 1/4 cup panko breadcrumbs
  • 1/2 tablespoon unsalted butter, melted
  • 4 large tortillas

Directions:

  1. In a large bowl, completely mix the cream cheese, Greek yogurt, mayonnaise, hot sauce, green chiles, cheddar, pepper jack, Parmesan, jalapeños, salt, pepper and liquid smoke.
  2. Transfer the mixture to an oven-safe dish and set aside while you prepare the breadcrumbs.
  3. In a small mixing bowl, thoroughly coat the panko and Parmesan cheese in the butter.
  4. Spread the cream cheese mixture evenly onto the tortillas, going all the way to the edges except on the edge furthest from you, where you should leave about a 1/2 inch bare. Sprinkle the top with some of the breadcrumb topping.
  5. Starting at the edge closest to you, tightly and evenly roll the tortillas (like a jelly roll) all the way to the end. Some of the spread will push toward the end you left bare to allow you to seal the edge, but you can secure it with a toothpick if desired.
  6. On a flat-top griddle or in a skillet coated with a bit of cooking spray and over medium heat, grill the roll-ups until they're golden brown on all sides. They may get a little square, and that's OK.
  7. After allowing them to cool slightly, cut them into 1/2- to 1-inch pinwheels.

Creamy avocado and bacon tortilla roll-ups recipe

Creamy avocado and bacon tortilla roll-ups recipe

Serves 8

Ingredients:

  • 4 medium ripe avocados, seeded and removed from their skin
  • 6 ounces cream cheese (room temperature)
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon salt (plus more to taste)
  • 4 slices bacon, cooked crisp and finely chopped
  • 6 tablespoons tomato, finely diced
  • 4 large tortillas

Directions:

  1. In a large mixing bowl, smash the avocado until it's creamy. Add the cream cheese, lemon juice and salt and mix until well-combined.
  2. Fold in the bacon and tomato.
  3. Spread the mixture evenly onto the tortillas, going all the way to the edges except on the edge furthest from you, where you should leave about a 1/2 inch bare.
  4. Starting at the edge closest to you, tightly and evenly roll the tortillas (like a jelly roll) all the way to the end. Some of the spread will push toward the end you left bare to allow you to seal the edge, but you can secure it with a toothpick if desired.
  5. Place your rolls, covered with plastic wrap, in the refrigerator (for 2 hours) or freezer (for 30 minutes) to chill before cutting them into 1/2- to 1-inch pinwheels.

More tortilla roll-ups recipes

Gridiron roll-ups for Super Bowl Sunday
Holiday rolls and pinwheels
Easy taco roll-ups

Heather Barnett is a freelance writer and foodie whose work has been featured in blogs, websites, magazines, and TV and radio ads. She spends her free time relaxing with her soulmate, Keith; her dog, Mosby "The Fly Slayer;" and Felix the Fish. You can follow her on Twitter @HireHeather.