Description
Colorful roll-ups filled with fresh vegetables and creamy light cream cheese, perfect for lunches and gatherings.
Ingredients
Scale
- 8 (8-inch) flour or whole-wheat tortillas
- 8 oz (225 g) light cream cheese, softened
- 1 cup shredded carrots (about 2 medium carrots)
- 1 cup thinly sliced cucumber, seeds removed if watery
- 1/2 cup finely diced red or yellow bell pepper
- 1/4 cup finely sliced green onions (scallions)
- 2 tablespoons chopped fresh dill or parsley
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Optional: 1 cup baby spinach leaves, or 4 oz thinly sliced turkey or smoked salmon for added protein
Instructions
- Prep the vegetables: wash and dry all produce. Shred carrots, slice cucumber and bell pepper into thin strips, and slice green onions.
- Make the spread: in a medium bowl, combine the cream cheese, lemon juice, garlic powder, chopped dill, and a pinch of salt and pepper. Mix until smooth.
- Assemble the tortillas: lay one tortilla flat and spread 1–2 tablespoons of the cream cheese mixture evenly, leaving a 1/2-inch border at the top edge.
- Layer the veggies: place shredded carrot, cucumber slices, bell pepper, spinach leaves, and green onion across the lower third of the tortilla.
- Roll tightly: starting from the filled edge, roll the tortilla tightly into a log.
- Chill and slice: cover with plastic wrap and chill for at least 15–20 minutes. Slice each log into 6–8 pinwheels.
- Serve: arrange on a platter, garnish with extra herbs, and enjoy.
Notes
Soften cream cheese for easier spreading. Pat cucumber dry to avoid soggy roll-ups. Chill before slicing for neat pinwheels.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 roll-up
- Calories: 240
- Sugar: 4g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg