Description
Taco Tortilla Roll-Ups are easy, flavorful appetizers perfect for parties, game days, or lunchboxes. Cream cheese, sour cream, and taco seasoning create a creamy base mixed with cheddar, bell pepper, olives, and green onions. Spread on large flour tortillas, rolled up, chilled, and sliced into bite-sized pinwheels served with salsa or guacamole for dipping.
Ingredients
Scale
Filling
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 tablespoon taco seasoning
- 1 cup shredded cheddar cheese
- ½ cup finely diced red bell pepper
- ½ cup finely chopped black olives
- 2 green onions, thinly sliced
Assembly
- 4 large flour tortillas (burrito size)
- Salsa or guacamole for dipping
Instructions
- Prepare the filling: In a medium bowl, beat together the softened cream cheese, sour cream, and taco seasoning until the mixture is smooth and well combined, ensuring the taco seasoning is evenly distributed.
- Add mix-ins: Stir into the creamy base the shredded cheddar cheese, finely diced red bell pepper, chopped black olives, and thinly sliced green onions, mixing until all ingredients are evenly incorporated.
- Spread on tortillas: Lay out the flour tortillas flat on a clean surface and evenly spread the filling mixture over each tortilla, leaving a ½-inch border around the edges to prevent spillage when rolling.
- Roll up: Carefully roll each tortilla tightly into a log shape, enclosing the filling securely within.
- Chill to set: Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to firm up, making slicing easier.
- Slice and serve: Once chilled, unwrap the rolls and slice each into ¾-inch pieces to create bite-sized pinwheels. Arrange the roll-ups on a platter and serve with salsa or guacamole on the side for dipping.
Notes
- Great for parties, game days, or lunchboxes.
- Add diced cooked chicken or ground beef for a heartier version.
- Use whole wheat or spinach tortillas to add extra color and nutrition.
