Busy weeknights, packed lunches, or last-minute party snacks—tortilla roll-ups are the versatile heroes your kitchen needs. These 20 delicious recipes transform simple wraps into creative, crowd-pleasing meals in minutes. Whether you’re craving something cheesy, fresh, or packed with protein, you’ll find inspiration here to make any occasion tastier. Let’s roll into these easy, flavorful ideas that everyone will love!
Buffalo Chicken Tortilla Roll Ups
Gather your friends for game day or a casual get-together—these Buffalo Chicken Tortilla Roll Ups are the perfect, shareable finger food you’ll crave. They combine that classic spicy, tangy Buffalo flavor with creamy, cool ingredients, all wrapped up in a soft tortilla for easy eating. You can make them ahead, too, which is a total win when you’re hosting.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 8 large (10-inch) flour tortillas
– 2 cups cooked chicken breast, shredded (about 12 oz)
– 8 oz cream cheese, softened to room temperature
– 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
– 1/2 cup blue cheese crumbles
– 1/4 cup celery, finely diced
– 1/4 cup scallions, thinly sliced
– 1 tbsp unsalted butter, melted
Instructions
1. In a large mixing bowl, combine the softened cream cheese and Frank’s RedHot Original Cayenne Pepper Sauce using a rubber spatula until fully incorporated and smooth.
2. Fold in the shredded chicken breast, blue cheese crumbles, finely diced celery, and thinly sliced scallions until evenly distributed throughout the mixture.
3. Lay one flour tortilla flat on a clean work surface. Evenly spread approximately 1/2 cup of the chicken mixture over the entire surface of the tortilla, leaving a 1/2-inch border at the top edge.
4. Starting from the bottom edge, tightly roll the tortilla away from you into a cylinder. Tip: For easier rolling, briefly microwave the tortillas for 10-15 seconds to make them more pliable.
5. Repeat the spreading and rolling process with the remaining seven tortillas and chicken mixture.
6. Place the rolled tortillas seam-side down on a baking sheet lined with parchment paper. Transfer the baking sheet to the refrigerator and chill for at least 1 hour to firm up the rolls for clean slicing.
7. Remove the chilled rolls from the refrigerator. Using a sharp serrated knife, trim off the uneven ends of each roll. Tip: Wipe the knife blade clean between cuts to prevent the filling from smearing.
8. Slice each roll crosswise into 1-inch thick pinwheels. Arrange the pinwheels on a serving platter.
9. Lightly brush the tops of the pinwheels with the melted unsalted butter using a pastry brush for a subtle sheen and to help any garnish adhere.
10. Serve immediately. Tip: For optimal texture, serve within 2 hours of slicing to prevent the tortillas from drying out.
Layers of creamy, spicy filling and soft tortilla create a fantastic contrast in every bite. The blue cheese offers a sharp, funky counterpoint to the vinegar-forward heat of the Buffalo sauce, while the celery and scallions provide a crucial fresh crunch. For a creative presentation, serve them alongside extra hot sauce for dipping and a chilled ranch dressing in a hollowed-out celery stalk.
Spinach and Artichoke Tortilla Roll Ups
Let’s be real—you need a crowd-pleasing appetizer that comes together fast. These roll-ups combine creamy spinach-artichoke filling with soft tortillas for perfect party bites.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 large flour tortillas (10-inch diameter)
– 1 cup cream cheese, softened to room temperature
– 1/2 cup sour cream
– 1 cup finely grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– 10 oz frozen chopped spinach, thawed and thoroughly squeezed dry
– 14 oz canned artichoke hearts, drained and finely chopped
– 2 cloves garlic, minced
– 1 tbsp extra-virgin olive oil
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp crushed red pepper flakes
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the softened cream cheese and sour cream, whisking until completely smooth and lump-free.
3. Fold in the finely grated Parmesan, shredded mozzarella, squeezed-dry spinach, chopped artichoke hearts, minced garlic, olive oil, kosher salt, black pepper, and red pepper flakes until evenly incorporated.
4. Lay a flour tortilla flat on a clean work surface and spread about 1/3 cup of the filling mixture evenly across the entire surface, leaving a 1/2-inch border at the edges.
5. Tightly roll the tortilla into a cylinder, pressing gently to seal the end. Tip: If the filling is too stiff to spread easily, let it sit at room temperature for 5 minutes to soften.
6. Place the rolled tortilla seam-side down on the prepared baking sheet and repeat with the remaining tortillas and filling.
7. Lightly brush the tops of the rolled tortillas with a thin layer of olive oil to promote browning.
8. Bake in the preheated oven for 8–10 minutes, or until the tortillas are golden brown and slightly crisp at the edges. Tip: Rotate the baking sheet halfway through baking for even color.
9. Remove the baking sheet from the oven and let the roll-ups cool for 5 minutes on the sheet to allow the filling to set.
10. Using a sharp serrated knife, slice each roll-up into 1-inch pieces, wiping the blade clean between cuts for neat slices. Tip: For clean cuts, chill the roll-ups in the refrigerator for 15 minutes before slicing.
11. Arrange the slices on a serving platter and serve warm.
Unbelievably creamy and savory, these roll-ups offer a delightful contrast between the crisp tortilla exterior and the rich, cheesy interior. The subtle heat from the red pepper flakes balances the earthy spinach and tangy artichokes perfectly. For a festive twist, serve them alongside a zesty marinara dipping sauce or arrange them on a platter with fresh herb garnishes.
Ham and Cheese Tortilla Roll Ups
Fancy something quick, delicious, and perfect for sharing? You’ve found it. These roll-ups are the ultimate no-fuss snack or appetizer, ready in minutes and always a crowd-pleaser.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 4 large flour tortillas (10-inch diameter)
– 8 oz thinly sliced Black Forest ham
– 8 oz sharp cheddar cheese, finely grated
– 1/2 cup cream cheese, softened to room temperature
– 2 tbsp Dijon mustard
– 1 tbsp fresh chives, finely minced
– 1/4 tsp freshly ground black pepper
– 2 tbsp unsalted butter, clarified
Instructions
1. Lay one flour tortilla flat on a clean work surface.
2. Spread 2 tablespoons of softened cream cheese evenly over the entire surface of the tortilla using an offset spatula, ensuring coverage to the edges.
3. Drizzle 1/2 tablespoon of Dijon mustard in a thin, zigzag pattern over the cream cheese layer.
4. Arrange 2 ounces of thinly sliced Black Forest ham in a single, even layer over the tortilla.
5. Sprinkle 2 ounces of finely grated sharp cheddar cheese evenly over the ham.
6. Scatter 3/4 teaspoon of finely minced fresh chives and a pinch of freshly ground black pepper over the cheese.
7. Tightly roll the tortilla into a firm cylinder, applying even pressure from one end to the other to prevent air pockets.
8. Repeat steps 1-7 with the remaining tortillas and ingredients.
9. Heat a large non-stick skillet or griddle over medium heat (approximately 350°F).
10. Add 1/2 tablespoon of clarified butter to the skillet, swirling to coat the surface.
11. Place one rolled tortilla seam-side down in the skillet and cook for 60-90 seconds, or until the tortilla is golden brown and crisp.
12. Using tongs, carefully rotate the roll to brown the entire exterior, cooking for an additional 3-4 minutes total until uniformly golden and the cheese inside is visibly melted.
13. Transfer the cooked roll-up to a cutting board and let it rest for 2 minutes to allow the filling to set slightly for cleaner slicing.
14. Using a serrated knife, slice the roll-up diagonally into 1-inch thick pieces.
15. Repeat the cooking and slicing process with the remaining roll-ups, adding more clarified butter to the skillet as needed.
Perfectly portable and irresistibly savory, these roll-ups offer a delightful contrast between the crisp, buttery tortilla exterior and the warm, melty interior of ham and cheese. The sharp cheddar and Dijon mustard provide a tangy depth that cuts through the richness, making them ideal for serving on a platter with cornichons or a side of fruit chutney for dipping.
Turkey Ranch Tortilla Roll Ups
Finally, a no-fuss appetizer that’s perfect for holiday gatherings or last-minute get-togethers. You’ll love how these roll-ups combine creamy, tangy flavors with a satisfying crunch, and they come together in just minutes. Seriously, they’re so easy you can whip them up while chatting with friends.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 large flour tortillas (10-inch diameter)
– 1 lb thinly sliced roasted turkey breast
– 8 oz cream cheese, softened to room temperature
– 1 cup ranch dressing
– 1 cup shredded sharp cheddar cheese
– ½ cup finely diced celery
– ¼ cup finely chopped fresh chives
– ¼ tsp freshly ground black pepper
Instructions
1. Lay one flour tortilla flat on a clean work surface.
2. Spread 1 oz of softened cream cheese evenly over the entire surface of the tortilla using an offset spatula, ensuring coverage to the edges.
3. Drizzle 2 tbsp of ranch dressing in a thin, even layer over the cream cheese.
4. Arrange 2 oz of thinly sliced roasted turkey breast in a single layer over the tortilla, leaving a ½-inch border at the top edge.
5. Sprinkle 2 tbsp of shredded sharp cheddar cheese evenly over the turkey.
6. Scatter 1 tbsp of finely diced celery and ½ tsp of finely chopped fresh chives over the cheese.
7. Season lightly with a pinch of freshly ground black pepper.
8. Starting from the bottom edge, tightly roll the tortilla away from you, applying gentle pressure to secure the filling. Tip: For easier rolling, slightly warm the tortillas for 10 seconds in the microwave to make them more pliable.
9. Place the rolled tortilla seam-side down on a cutting board.
10. Repeat steps 1–9 with the remaining tortillas and ingredients.
11. Using a sharp serrated knife, trim off the uneven ends of each roll-up to expose the filling. Tip: Wiping the knife clean between cuts prevents the filling from smearing and ensures clean slices.
12. Cut each roll-up into 1-inch thick pinwheels, applying a gentle sawing motion to maintain their shape.
13. Arrange the pinwheels on a serving platter in a single layer. Tip: For best texture, cover the platter with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the rolls to firm up.
14. Serve chilled or at room temperature.
Great for snacking, these roll-ups offer a delightful contrast of creamy, cool filling and chewy tortilla, with the celery adding a subtle crunch. Their savory ranch and turkey flavors pair wonderfully with a crisp white wine or as part of a larger charcuterie spread—try stacking them vertically in a glass for an eye-catching presentation.
Pizza Tortilla Roll Ups
Got a craving for pizza but want something handheld and fun? These pizza tortilla roll-ups are your answer—they combine all your favorite pizza flavors in a crispy, rollable package that’s perfect for snacking or sharing. You’ll love how easy they are to make, and they’re sure to be a hit at any gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 large flour tortillas (10-inch diameter)
– 1 cup whole-milk mozzarella cheese, freshly grated
– ½ cup San Marzano tomato sauce
– ¼ cup finely diced pepperoni
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon dried oregano
– ½ teaspoon garlic powder
– ¼ teaspoon crushed red pepper flakes
– Kosher salt, to season
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Lay one flour tortilla flat on a clean work surface.
3. Spread 2 tablespoons of San Marzano tomato sauce evenly over the tortilla, leaving a ½-inch border around the edges.
4. Sprinkle ¼ cup of freshly grated whole-milk mozzarella cheese over the sauce.
5. Scatter 1 tablespoon of finely diced pepperoni evenly across the cheese.
6. Season lightly with a pinch of kosher salt, ¼ teaspoon of dried oregano, ⅛ teaspoon of garlic powder, and a dash of crushed red pepper flakes.
7. Tightly roll the tortilla into a cylinder, pressing gently to seal the edge. Tip: For easier rolling, warm the tortillas slightly in the microwave for 10 seconds to make them more pliable.
8. Place the roll-up seam-side down on the prepared baking sheet.
9. Repeat steps 2 through 8 with the remaining tortillas and ingredients.
10. Brush the tops of the roll-ups lightly with extra-virgin olive oil using a pastry brush.
11. Bake in the preheated oven for 8–10 minutes, or until the tortillas are golden brown and crispy, and the cheese is fully melted. Tip: Rotate the baking sheet halfway through cooking to ensure even browning.
12. Remove from the oven and let cool for 2 minutes on the baking sheet. Tip: Allow them to rest briefly before slicing to prevent the filling from oozing out.
13. Slice each roll-up into 1-inch pieces using a serrated knife for clean cuts.
14. Serve immediately while warm.
Ultimate crispy texture meets gooey, savory goodness in every bite—the oregano and garlic powder add an aromatic depth that elevates the classic pizza taste. For a creative twist, serve these roll-ups with a side of warm marinara for dipping, or pair them with a crisp green salad to balance the richness. They’re irresistibly snackable and disappear fast!
BLT Tortilla Roll Ups
Let’s be real—sometimes you need a snack that’s both impressive and effortless. These BLT Tortilla Roll Ups deliver that classic bacon, lettuce, and tomato flavor in a fun, handheld package perfect for parties or a quick lunch. You’ll love how simple they are to put together, with no cooking required beyond crisping up the bacon.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 8 slices thick-cut applewood-smoked bacon
– 4 large flour tortillas (10-inch diameter)
– 1 cup mayonnaise
– 4 ounces cream cheese, softened to room temperature
– 1 cup shredded iceberg lettuce
– 1 large heirloom tomato, seeded and finely diced
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Arrange the 8 slices of thick-cut applewood-smoked bacon in a single layer on the prepared baking sheet.
3. Bake the bacon for 12-15 minutes until it reaches a deep golden-brown color and is crisp to the touch, then transfer to a paper towel-lined plate to drain and cool completely.
4. In a medium mixing bowl, combine 1 cup of mayonnaise and 4 ounces of softened cream cheese, whisking vigorously until the mixture is completely smooth and homogeneous.
5. Crumble the cooled bacon into small, uniform pieces using your hands or a knife.
6. Lay one 10-inch flour tortilla flat on a clean work surface and spread a thin, even layer of the mayonnaise-cream cheese mixture over the entire surface, leaving a 1/2-inch border at the top edge.
7. Sprinkle 1/4 cup of shredded iceberg lettuce evenly over the spread, followed by 1/4 of the diced heirloom tomato and 1/4 of the crumbled bacon.
8. Lightly season the filling with a pinch of freshly ground black pepper.
9. Starting from the bottom edge, tightly roll the tortilla away from you, applying gentle pressure to ensure a compact roll, then repeat with the remaining tortillas and ingredients.
10. Wrap each rolled tortilla snugly in plastic wrap and refrigerate for at least 30 minutes to firm up, which makes slicing cleaner and prevents filling spillage.
11. Using a sharp serrated knife, trim off the uneven ends of each roll, then slice the remaining portion into 1-inch thick pinwheels, wiping the knife clean between cuts for neat presentation.
12. Arrange the pinwheels on a serving platter and serve immediately.
Vibrant and satisfying, these roll-ups offer a delightful contrast between the creamy, tangy spread and the crisp, salty bacon with fresh vegetable crunch. For a creative twist, try substituting the heirloom tomato with sun-dried tomatoes packed in oil for a more concentrated, savory flavor, or add a layer of thinly sliced avocado before rolling for extra creaminess.
Greek Veggie Tortilla Roll Ups
Holiday gatherings or casual lunches just got a whole lot more exciting. You’re about to make a vibrant, no-cook appetizer that’s packed with Mediterranean flavors and comes together in minutes—perfect for when you need something impressive but effortless.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 large (10-inch) flour tortillas
– 8 ounces full-fat cream cheese, softened to room temperature
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried oregano, crushed between your fingers
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 1 cup English cucumber, finely diced
– 1 cup ripe Roma tomatoes, seeded and finely diced
– ½ cup Kalamata olives, pitted and finely chopped
– ½ cup red onion, finely minced
– ⅓ cup fresh dill, finely chopped
– 4 ounces feta cheese, crumbled
Instructions
1. In a medium mixing bowl, combine the softened cream cheese, extra-virgin olive oil, and freshly squeezed lemon juice. Whisk vigorously with a fork until completely smooth and homogenous.
2. Add the crushed dried oregano, fine sea salt, and freshly ground black pepper to the cream cheese mixture. Whisk again to incorporate the seasonings evenly throughout.
3. Lay one flour tortilla flat on a clean work surface. Using an offset spatula, spread a thin, even layer of the seasoned cream cheese mixture over the entire surface of the tortilla, leaving a ½-inch border around the edges.
4. Evenly scatter one-quarter of the finely diced English cucumber, seeded Roma tomatoes, chopped Kalamata olives, minced red onion, chopped fresh dill, and crumbled feta cheese over the cream cheese layer.
5. Starting from the edge closest to you, tightly roll the tortilla away from you, applying gentle pressure to create a compact log. Tip: For a neater roll, slightly warm the tortilla for 10 seconds in the microwave to make it more pliable.
6. Repeat steps 3 through 5 with the remaining three tortillas and filling ingredients.
7. Wrap each rolled tortilla log tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld and the roll to firm for clean slicing. Tip: Chilling is crucial; it prevents the filling from oozing out when cut.
8. Unwrap the chilled tortilla logs. Using a sharp serrated knife, trim off the uneven ends. Slice each log crosswise into 1-inch thick pinwheels. Tip: Wipe the knife blade clean between cuts for pristine, sharp-edged slices.
Vibrant and refreshing, these roll-ups offer a delightful contrast of the cool, creamy filling against the tender tortilla wrap. The briny pop from the olives and feta perfectly balances the crisp vegetables, making them an ideal make-ahead starter for picnics or a light lunch when served with a simple arugula salad.
Peanut Butter Banana Tortilla Roll Ups
Hey, you know those days when you need something quick, tasty, and a little nostalgic? Here’s a super simple snack that hits all the right notes. It’s perfect for an afternoon pick-me-up or a fun, no-fuss treat the whole family will love.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 2 large, ripe bananas, peeled
– 4 tablespoons creamy peanut butter
– 2 (8-inch) flour tortillas
– 1 tablespoon unsalted butter, clarified
– 1 tablespoon granulated sugar
– ½ teaspoon ground cinnamon
Instructions
1. Lay the flour tortillas flat on a clean work surface.
2. Spread 2 tablespoons of creamy peanut butter evenly over each tortilla, leaving a ½-inch border around the edges.
3. Place one peeled banana along the edge of each tortilla.
4. Roll each tortilla tightly around the banana, tucking in the sides as you go to form a secure cylinder.
5. Heat a medium skillet over medium heat and add the clarified butter, allowing it to coat the surface evenly.
6. Carefully place the rolled tortillas seam-side down in the skillet.
7. Cook for 2–3 minutes, or until the bottom is golden brown and crisp, then rotate to cook all sides evenly for a total of 5 minutes. Tip: Press gently with a spatula to ensure even browning and a tight seal.
8. Transfer the roll-ups to a cutting board and let them rest for 1 minute to set.
9. In a small bowl, combine the granulated sugar and ground cinnamon.
10. While the roll-ups are still warm, roll them in the cinnamon-sugar mixture until lightly coated on all sides. Tip: Do this immediately for the best adhesion and a sparkling finish.
11. Slice each roll-up diagonally into 1-inch pieces using a sharp serrated knife. Tip: A gentle sawing motion prevents squishing and keeps the filling intact.
12. Arrange the slices on a serving plate.
Unwrap these warm, gooey roll-ups to reveal a delightful contrast of textures—the crisp, cinnamon-sugar crust gives way to a soft, creamy interior with the classic pairing of peanut butter and banana. Serve them immediately with a drizzle of honey or a scoop of vanilla bean ice cream for an indulgent twist that turns this simple snack into a dessert-worthy delight.
Taco Tortilla Roll Ups
Sick of the same old taco night? These Taco Tortilla Roll Ups are your new go-to for a fun, shareable twist on classic flavors—perfect for game day, parties, or a quick family dinner. They’re easy to make ahead and always disappear fast.
Serving: 12 roll-ups | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 8 large flour tortillas (10-inch diameter)
– 1 lb ground beef (85% lean)
– 1 tbsp avocado oil
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp fine sea salt
– ¼ tsp freshly ground black pepper
– 1 cup refried black beans
– 1 cup shredded sharp cheddar cheese
– ½ cup sour cream
– ¼ cup chopped fresh cilantro
– 1 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add finely diced yellow onion and sauté until translucent, 3–4 minutes.
4. Stir in minced garlic and cook until fragrant, 30 seconds.
5. Add ground beef, breaking it up with a wooden spoon, and cook until no pink remains, 5–6 minutes.
6. Drain any excess fat from the skillet.
7. Sprinkle chili powder, ground cumin, smoked paprika, fine sea salt, and freshly ground black pepper over the beef mixture, stirring to coat evenly.
8. Remove the skillet from heat and let the mixture cool slightly, about 5 minutes.
9. Lay a flour tortilla flat on a clean work surface.
10. Spread 2 tablespoons of refried black beans evenly over the tortilla, leaving a ½-inch border.
11. Spoon ¼ cup of the seasoned beef mixture in a line down the center of the tortilla.
12. Sprinkle 2 tablespoons of shredded sharp cheddar cheese over the beef.
13. Drizzle 1 tablespoon of sour cream in a thin line alongside the cheese.
14. Scatter ½ tablespoon of chopped fresh cilantro over the filling.
15. Tightly roll the tortilla from one edge to the other, pressing gently to seal.
16. Place the roll-up seam-side down on the prepared baking sheet.
17. Repeat steps 9–16 with the remaining tortillas and filling.
18. Brush the tops of the roll-ups lightly with melted unsalted butter using a pastry brush.
19. Bake in the preheated oven until the tortillas are golden brown and crisp, 12–15 minutes.
20. Remove from the oven and let cool for 5 minutes before slicing each roll-up into 1-inch pieces.
Just out of the oven, these roll-ups offer a satisfying contrast: warm, savory beef and melted cheese wrapped in a crisp, buttery tortilla shell. The creamy refried beans and tangy sour cream balance the spices beautifully, making them irresistible for dipping into salsa or guacamole. For a festive touch, arrange the sliced pieces on a platter with lime wedges and extra cilantro sprinkled over the top.
Avocado and Cream Cheese Tortilla Roll Ups
Ever need a quick, crowd-pleasing appetizer that looks fancy but takes almost no effort? You’re in luck with these avocado and cream cheese tortilla roll ups—they’re creamy, fresh, and perfect for any gathering. Just a few simple ingredients come together for a delicious bite everyone will love.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 large flour tortillas (8-inch diameter)
– 8 ounces full-fat cream cheese, softened to room temperature
– 2 ripe Hass avocados, pitted and peeled
– 1 tablespoon freshly squeezed lime juice
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly ground black pepper
– 1/4 cup finely chopped fresh cilantro leaves
Instructions
1. Place the softened cream cheese in a medium mixing bowl and beat with a hand mixer on medium speed for 30 seconds until smooth and spreadable.
2. In a separate bowl, mash the pitted and peeled avocados with a fork until mostly smooth with a few small chunks remaining.
3. Stir the freshly squeezed lime juice, fine sea salt, and freshly ground black pepper into the mashed avocado until fully incorporated.
4. Gently fold the avocado mixture and finely chopped fresh cilantro leaves into the beaten cream cheese until just combined, being careful not to overmix.
5. Lay one flour tortilla flat on a clean work surface and spread one-quarter of the avocado-cream cheese mixture evenly over the entire surface, leaving a 1/2-inch border around the edges.
6. Starting from the bottom edge, tightly roll the tortilla away from you into a firm cylinder, applying gentle pressure to prevent air pockets.
7. Repeat steps 5 and 6 with the remaining three tortillas and filling.
8. Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 1 hour to firm up for easier slicing.
9. Unwrap the chilled rolls and place them on a cutting board. Using a sharp serrated knife, trim off the uneven ends and slice each roll crosswise into 1-inch thick pieces.
10. Arrange the slices on a serving platter and serve immediately.
Offering a delightful contrast, these roll ups feature a velvety, rich interior from the cream cheese and avocado against the soft, pliable tortilla wrapper. The bright acidity of the lime and the herbal freshness of the cilantro cut through the richness beautifully. For a creative twist, try serving them alongside a spicy salsa roja or a drizzle of chili-infused honey for an extra kick.
Chicken Caesar Tortilla Roll Ups
Let’s be real—sometimes you want that classic Caesar salad flavor without all the bowl-and-fork fuss. These Chicken Caesar Tortilla Roll Ups are your perfect solution: all the creamy, garlicky, savory goodness wrapped up in a neat, handheld package. They’re ideal for a quick lunch, a party appetizer, or just when you’re craving something deliciously simple.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 large (10-inch) flour tortillas
– 2 cups shredded, cooked chicken breast (from a rotisserie chicken)
– 1 cup finely grated Parmigiano-Reggiano cheese
– 1/2 cup high-quality mayonnaise
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp extra-virgin olive oil
– 2 tsp Worcestershire sauce
– 2 cloves garlic, finely minced
– 4 anchovy fillets, finely minced into a paste
– 1 large head of romaine lettuce, inner leaves only, finely shredded
– Freshly cracked black pepper
Instructions
1. In a medium mixing bowl, combine the shredded chicken breast and 3/4 cup of the finely grated Parmigiano-Reggiano cheese.
2. In a separate small bowl, vigorously whisk together the high-quality mayonnaise, freshly squeezed lemon juice, extra-virgin olive oil, Worcestershire sauce, finely minced garlic, and anchovy paste until a smooth, emulsified dressing forms. Tip: Whisking for a full minute ensures the dressing is perfectly creamy and won’t separate.
3. Pour the prepared dressing over the chicken and cheese mixture. Using a rubber spatula, fold gently until all components are evenly and thoroughly coated.
4. Lay one large flour tortilla flat on a clean work surface. Evenly distribute one-quarter of the shredded romaine lettuce over the lower third of the tortilla, leaving a 1-inch border at the bottom edge.
5. Spoon one-quarter of the dressed chicken mixture in a horizontal line over the bed of lettuce.
6. Starting from the bottom edge closest to you, tightly roll the tortilla away from you, tucking in the filling as you go to create a firm, compact cylinder. Tip: Roll tightly to prevent the filling from spilling out when sliced.
7. Repeat steps 4 through 6 with the remaining three tortillas, lettuce, and chicken mixture.
8. Using a sharp serrated knife, trim off the uneven ends of each roll. Then, slice each roll crosswise into 1-inch thick pinwheels. Tip: A gentle sawing motion with a serrated knife prevents the tortillas from tearing.
9. Arrange the pinwheels on a serving platter. Garnish with the remaining 1/4 cup of finely grated Parmigiano-Reggiano cheese and a generous amount of freshly cracked black pepper.
Creating these roll-ups delivers a fantastic contrast: the soft tortilla gives way to a crisp, fresh lettuce crunch and the rich, savory chicken filling. The pronounced garlic and umami from the anchovies make every bite deeply flavorful. Consider serving them on a platter lined with kale leaves for a vibrant presentation, or pack them in a bento box for a satisfying, no-mess lunch.
Caprese Tortilla Roll Ups
Mmm, you know those days when you want something fresh and satisfying but don’t want to spend hours in the kitchen? These Caprese Tortilla Roll Ups are your answer—they’re quick, packed with flavor, and perfect for sharing. Let’s get rolling!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 large flour tortillas (10-inch diameter)
– 8 ounces fresh mozzarella cheese, thinly sliced
– 2 medium heirloom tomatoes, thinly sliced
– 1/4 cup extra-virgin olive oil
– 1/4 cup fresh basil leaves, chiffonade-cut
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1 tablespoon aged balsamic glaze
Instructions
1. Lay the flour tortillas flat on a clean work surface.
2. Evenly distribute the thinly sliced fresh mozzarella cheese across each tortilla, leaving a 1-inch border at the top edge.
3. Arrange the thinly sliced heirloom tomatoes in a single layer over the mozzarella cheese.
4. Drizzle 1 tablespoon of extra-virgin olive oil evenly over the tomatoes on each tortilla.
5. Sprinkle the chiffonade-cut fresh basil leaves uniformly across the toppings.
6. Season with 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly cracked black pepper.
7. Tightly roll each tortilla from the bottom edge, applying gentle pressure to secure the fillings.
8. Wrap each rolled tortilla tightly in plastic wrap and refrigerate for 10 minutes to firm up.
9. Unwrap the tortillas and use a sharp serrated knife to slice each roll into 1-inch pieces.
10. Arrange the roll-ups on a serving platter and drizzle with 1 tablespoon of aged balsamic glaze just before serving.
Zesty and creamy, these roll-ups offer a delightful contrast between the soft tortilla, melty mozzarella, and juicy tomatoes. The fresh basil and balsamic glaze add a bright, tangy finish that makes them irresistible. For a fun twist, try serving them skewered on toothpicks with a side of marinara for dipping—they’re sure to disappear fast!
Jalapeño Popper Tortilla Roll Ups
Unbelievably easy and packed with flavor, these Jalapeño Popper Tortilla Roll Ups are the perfect party snack you can whip up in no time. You get that classic spicy, creamy, cheesy combo in every bite, and they’re seriously addictive.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces full-fat cream cheese, softened to room temperature
– 1 cup sharp cheddar cheese, finely grated
– 1/2 cup cooked bacon, finely crumbled
– 1/4 cup pickled jalapeño slices, finely minced
– 1/4 cup sour cream
– 1/2 teaspoon garlic powder
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon fine sea salt
– 4 large (10-inch) flour tortillas
Instructions
1. Place the softened cream cheese in a large mixing bowl.
2. Add the finely grated sharp cheddar cheese, finely crumbled cooked bacon, and finely minced pickled jalapeño slices to the bowl.
3. Incorporate the sour cream, garlic powder, smoked paprika, and fine sea salt into the mixture.
4. Using a rubber spatula, fold and stir all ingredients together until a uniform, spreadable filling is achieved, ensuring no streaks of cream cheese remain. (Tip: For the smoothest filling, ensure your cream cheese is truly at room temperature before mixing.)
5. Lay one large flour tortilla flat on a clean work surface.
6. Using an offset spatula, spread one-quarter of the filling mixture evenly over the entire surface of the tortilla, reaching all the way to the edges.
7. Starting from the edge closest to you, tightly roll the tortilla into a cylinder, applying gentle pressure to prevent air pockets.
8. Wrap the rolled tortilla snugly in plastic wrap. (Tip: Wrapping them tightly in plastic helps the roll-ups hold their shape and makes them easier to slice cleanly later.)
9. Repeat steps 5 through 8 with the remaining three tortillas and filling.
10. Place all four wrapped tortilla rolls on a tray or plate and refrigerate for a minimum of 1 hour, or until the filling is firm. (Tip: Chilling is non-negotiable for clean slicing; if the filling is too soft, the rolls will squish.)
11. Remove the plastic wrap from one chilled tortilla roll.
12. Using a sharp serrated knife, trim off and discard approximately 1/2 inch from each uneven end of the roll.
13. Slice the remaining roll crosswise into 1-inch thick pinwheels.
14. Arrange the pinwheels on a serving platter.
15. Repeat the unwrapping, trimming, and slicing process with the remaining three chilled tortilla rolls.
Kick back and enjoy these cool, creamy bites. The filling is luxuriously smooth with pops of salty bacon and a gentle heat from the jalapeños, all wrapped in a soft, chewy tortilla. For a fun twist, serve them alongside a small bowl of cool ranch dressing or a spicy chipotle aioli for dipping.
BBQ Pulled Pork Tortilla Roll Ups
Holiday gatherings or game day spreads call for something special, and these roll-ups deliver big flavor with minimal fuss. You get smoky pulled pork, melty cheese, and a tangy BBQ kick all wrapped in a warm tortilla—perfect for feeding a crowd without spending hours in the kitchen.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound smoked pulled pork, shredded
– 8 large flour tortillas (10-inch diameter)
– 1 cup sharp cheddar cheese, freshly grated
– 1/2 cup BBQ sauce, plus 2 tablespoons for brushing
– 1/4 cup sour cream
– 2 tablespoons unsalted butter, clarified
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the shredded pulled pork, 1/2 cup BBQ sauce, sour cream, smoked paprika, fine sea salt, and freshly ground black pepper until evenly coated.
3. Lay a flour tortilla flat and spread about 1/3 cup of the pork mixture evenly across the center, leaving a 1-inch border at the edges.
4. Sprinkle 2 tablespoons of freshly grated sharp cheddar cheese over the pork mixture on each tortilla.
5. Tightly roll the tortilla from one end to the other, tucking in the sides as you go to prevent filling from leaking.
6. Place the rolled tortilla seam-side down on the prepared baking sheet and repeat with the remaining tortillas and filling.
7. Brush the tops of each roll-up lightly with the clarified unsalted butter using a pastry brush.
8. Bake in the preheated oven for 20–25 minutes, or until the tortillas are golden brown and crisp, and the cheese is fully melted.
9. Remove from the oven and immediately brush the tops with the remaining 2 tablespoons of BBQ sauce for a glossy finish.
10. Let the roll-ups rest for 5 minutes before slicing each into 1-inch pieces with a serrated knife to prevent squishing.
The result is a delightful contrast of textures—crispy, buttery tortilla exteriors give way to tender, juicy pork and gooey cheese inside. For a creative twist, serve them with a side of pickled jalapeños or a cool avocado crema to balance the smoky richness.
Hummus and Veggie Tortilla Roll Ups
Craving something fresh, fast, and perfect for sharing? These hummus and veggie roll-ups are your answer. They come together in minutes and are ideal for a light lunch, party appetizer, or a healthy snack you can grab and go.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 large (10-inch) flour tortillas
– 1 1/2 cups classic hummus, preferably homemade or high-quality store-bought
– 1 medium English cucumber, julienned into 1/4-inch matchsticks
– 1 large red bell pepper, julienned into 1/4-inch matchsticks
– 1 cup baby spinach leaves, stems removed
– 2 ounces crumbled feta cheese
– 2 tablespoons extra-virgin olive oil
– 1/2 teaspoon flaky sea salt
Instructions
1. Lay one flour tortilla flat on a clean work surface.
2. Using an offset spatula, spread 1/3 cup of the hummus evenly over the entire surface of the tortilla, leaving a 1/2-inch border around the edges.
3. Arrange one-quarter of the julienned English cucumber in a tight horizontal line across the lower third of the tortilla.
4. Top the cucumber with one-quarter of the julienned red bell pepper, creating an even layer.
5. Place 1/4 cup of the baby spinach leaves over the pepper strips.
6. Sprinkle 1/2 ounce of the crumbled feta cheese evenly over the spinach.
7. Drizzle 1/2 tablespoon of extra-virgin olive oil in a thin stream over the assembled fillings.
8. Season the fillings lightly with a pinch of the flaky sea salt.
9. Tip: For a tight roll, firmly tuck the edge of the tortilla over the fillings and press down before continuing to roll.
10. Starting from the edge with the fillings, roll the tortilla away from you into a tight cylinder, applying gentle pressure along its length.
11. Place the rolled tortilla seam-side down on a cutting board.
12. Repeat steps 1 through 11 with the remaining three tortillas and ingredients.
13. Tip: For clean cuts, use a sharp serrated knife and wipe the blade clean between slices.
14. Using a sharp serrated knife, trim and discard approximately 1/2 inch from each end of the first roll to create neat edges.
15. Slice the remaining roll crosswise into 1-inch thick pinwheels.
16. Repeat the trimming and slicing process with the remaining three rolls.
17. Tip: To prevent the tortillas from drying out, cover the arranged pinwheels with a lightly dampened paper towel until ready to serve.
18. Arrange the pinwheels on a serving platter.
Makes for a delightful presentation with its colorful cross-section. The creamy hummus balances the crisp, fresh vegetables and salty feta, while the olive oil adds a subtle richness. Serve them immediately for the best texture, or pack them in a single layer for a sophisticated, portable lunch.
Chocolate Strawberry Tortilla Roll Ups
Okay, so you know those days when you want something sweet but can’t be bothered with a whole baking project? This is your solution. Imagine warm, soft tortillas hugging melted chocolate and fresh strawberries—it’s like a dessert quesadilla but even easier.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 4 large flour tortillas (10-inch diameter)
– 1 cup semisweet chocolate chips
– 8 ounces fresh strawberries, hulled and thinly sliced
– 2 tablespoons unsalted butter, clarified
– 1 tablespoon granulated sugar
– ¼ teaspoon fine sea salt
Instructions
1. Lay the 4 large flour tortillas flat on a clean work surface.
2. Evenly distribute 1 cup of semisweet chocolate chips across the lower third of each tortilla, leaving a 1-inch border at the bottom edge.
3. Arrange the thinly sliced strawberries from 8 ounces of fresh strawberries in a single layer over the chocolate chips on each tortilla.
4. Sprinkle ¼ teaspoon of fine sea salt evenly over the strawberry and chocolate layers on all tortillas.
5. Tightly roll each tortilla from the bottom edge, enclosing the filling completely, and press gently to seal.
6. Heat a large non-stick skillet or griddle over medium-low heat (approximately 300°F).
7. Brush the skillet generously with 2 tablespoons of clarified unsalted butter using a pastry brush.
8. Place the rolled tortillas seam-side down in the skillet, cooking for 2-3 minutes until golden brown and crisp. Tip: Press lightly with a spatula to ensure even browning and sealing.
9. Carefully flip each roll-up using tongs and cook for an additional 2-3 minutes until the second side is uniformly golden brown.
10. Transfer the cooked roll-ups to a wire rack and immediately sprinkle 1 tablespoon of granulated sugar evenly over their surfaces. Tip: The residual heat will help the sugar adhere and create a slight caramelization.
11. Let the roll-ups rest for 1 minute on the rack to allow the chocolate to set slightly. Tip: Cutting them too soon can cause the filling to ooze; this brief rest ensures cleaner slices.
12. Use a serrated knife to slice each roll-up diagonally into 1-inch pieces.
Really, the magic here is in the contrast—the crisp, buttery tortilla gives way to that gooey, molten chocolate and the bright, juicy strawberries. Serve them warm with a dusting of powdered sugar or a side of vanilla bean ice cream for an extra indulgent treat.
Reuben Tortilla Roll Ups
Now, imagine taking all the classic flavors of a Reuben sandwich—that tangy sauerkraut, savory corned beef, and melty Swiss cheese—and rolling them up into a fun, handheld appetizer. You get a perfect party snack that’s easy to make ahead and always disappears fast. Let’s whip up these Reuben Tortilla Roll Ups together.
Serving: 24 pieces | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 4 large flour tortillas (10-inch diameter)
– 8 oz thinly sliced corned beef, finely chopped
– 1 cup sauerkraut, drained and squeezed dry
– 8 oz Swiss cheese, shredded
– ½ cup Thousand Island dressing
– 2 tbsp unsalted butter, clarified
Instructions
1. Lay one flour tortilla flat on a clean work surface.
2. Spread 2 tablespoons of Thousand Island dressing evenly over the entire surface of the tortilla using a spatula, leaving a ½-inch border around the edges.
3. Sprinkle 2 ounces of finely chopped corned beef in an even layer over the dressing.
4. Distribute ¼ cup of drained, squeezed-dry sauerkraut evenly over the corned beef.
5. Top with 2 ounces of shredded Swiss cheese, spreading it uniformly.
6. Roll the tortilla tightly from one end to the other, applying gentle pressure to secure the fillings.
7. Repeat steps 1–6 with the remaining tortillas and ingredients.
8. Heat a non-stick skillet over medium heat and add ½ tablespoon of clarified butter, swirling to coat the pan.
9. Place one rolled tortilla seam-side down in the skillet and cook for 1–2 minutes, or until golden brown and crisp.
10. Rotate the roll to brown all sides evenly, cooking for an additional 2–3 minutes total, until the cheese is melted and the exterior is lightly crisped.
11. Transfer the cooked roll to a cutting board and let it rest for 1 minute to set.
12. Using a sharp serrated knife, slice the roll into 1-inch pieces, wiping the blade clean between cuts for neat edges.
13. Repeat steps 8–12 with the remaining rolls, adding more clarified butter to the skillet as needed.
Just out of the skillet, these roll-ups offer a delightful contrast: the tortilla is warm and slightly crisp, giving way to a gooey, savory interior where the tangy sauerkraut cuts through the richness. For a creative twist, serve them with extra Thousand Island dressing for dipping or arrange them on a platter with pickles for a zesty accent.
Pesto Chicken Tortilla Roll Ups
Just when you need a quick, crowd-pleasing appetizer, these pesto chicken tortilla roll-ups come to the rescue. They’re perfect for holiday gatherings or a simple snack, and you can have them ready in no time.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups shredded rotisserie chicken
– 1/2 cup basil pesto
– 4 oz cream cheese, softened to room temperature
– 1/4 cup mayonnaise
– 1/4 cup grated Parmesan cheese
– 1/4 tsp garlic powder
– 1/4 tsp onion powder
– 1/4 tsp kosher salt
– 1/8 tsp freshly ground black pepper
– 4 large flour tortillas (10-inch diameter)
– 1 tbsp extra-virgin olive oil
Instructions
1. In a medium mixing bowl, combine the shredded rotisserie chicken, basil pesto, softened cream cheese, mayonnaise, grated Parmesan cheese, garlic powder, onion powder, kosher salt, and freshly ground black pepper until fully incorporated.
2. Evenly divide the chicken mixture among the four large flour tortillas, spreading it into a thin, uniform layer across each tortilla, leaving a 1/2-inch border around the edges.
3. Tightly roll each tortilla into a cylinder, applying gentle pressure to ensure the filling is compact.
4. Wrap each rolled tortilla tightly in plastic wrap and refrigerate for 30 minutes to firm up, which makes slicing cleaner and prevents the filling from oozing out.
5. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
6. Unwrap the chilled tortilla rolls and use a sharp serrated knife to slice each into 1-inch thick pinwheels, wiping the blade clean between cuts for neat edges.
7. Arrange the pinwheels in a single layer on the prepared baking sheet, spacing them about 1 inch apart.
8. Lightly brush the tops of each pinwheel with extra-virgin olive oil to promote browning and crispiness during baking.
9. Bake in the preheated oven for 8-10 minutes, or until the tortilla edges are golden brown and crisp.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before serving to allow the filling to set slightly.
Now, these roll-ups offer a delightful contrast of textures, with a crispy exterior giving way to a creamy, herbaceous chicken filling. The pesto provides a bright, aromatic flavor that pairs beautifully with the savory Parmesan. For a creative twist, serve them alongside a simple marinara dipping sauce or arrange them on a platter with fresh cherry tomatoes and basil leaves for a colorful presentation.
Egg Salad Tortilla Roll Ups
Back when I was looking for a quick lunch that didn’t require turning on the oven, I stumbled upon this brilliant no-cook solution. You’re going to love how these roll-ups come together in minutes, using simple ingredients you probably already have in your fridge. They’re perfect for meal prep, picnics, or when you need something satisfying without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 6 large pasture-raised eggs, hard-boiled and peeled
– ¼ cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon fresh dill, finely chopped
– ¼ cup celery, finely diced
– 2 tablespoons red onion, finely minced
– 4 large flour tortillas (10-inch diameter)
– 2 cups baby spinach leaves
Instructions
1. Place the hard-boiled eggs in a medium mixing bowl and use a fork to mash them until they reach a coarse, crumbly texture.
2. Add the mayonnaise, Dijon mustard, and finely chopped fresh dill to the bowl with the mashed eggs.
3. Fold in the finely diced celery and finely minced red onion until all ingredients are evenly distributed.
4. Lay one flour tortilla flat on a clean work surface and spread ¼ of the egg salad mixture evenly over the entire surface, leaving a ½-inch border around the edges.
5. Arrange ½ cup of baby spinach leaves in a single layer over the egg salad mixture on the tortilla.
6. Starting from the edge closest to you, tightly roll the tortilla away from you, applying gentle pressure to maintain a compact cylinder.
7. Wrap the rolled tortilla snugly in plastic wrap and refrigerate for 30 minutes to allow the flavors to meld and the roll to firm for easier slicing.
8. Remove the plastic wrap and use a sharp serrated knife to slice the roll into 1-inch thick pinwheels, wiping the blade clean between cuts for neat edges.
9. Repeat steps 4 through 8 with the remaining three tortillas and filling.
10. Arrange the sliced pinwheels on a serving platter and serve immediately.
So, you get this fantastic contrast of creamy, savory egg salad against the fresh crunch of spinach, all wrapped in a soft tortilla. The Dijon and dill add a bright, tangy note that keeps it from feeling heavy. Try serving them on a platter with cornichons and olives for a charming appetizer spread, or pack them whole for a portable lunch.
Cinnamon Sugar Tortilla Roll Ups
Picture this: you’re craving something sweet, warm, and ridiculously easy to make. These cinnamon sugar tortilla roll-ups are your answer—a simple treat that feels like a hug from the inside. They’re perfect for a cozy afternoon or a last-minute dessert.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 4 large flour tortillas (10-inch diameter)
– 4 tablespoons unsalted butter, clarified
– ½ cup granulated sugar
– 2 tablespoons ground cinnamon
– ¼ cup heavy cream, for brushing
Instructions
1. Preheat a non-stick skillet over medium-low heat (approximately 300°F).
2. In a small mixing bowl, combine the granulated sugar and ground cinnamon thoroughly to create the cinnamon sugar blend.
3. Lay one flour tortilla flat on a clean work surface.
4. Using a pastry brush, evenly coat the entire surface of the tortilla with a thin layer of clarified butter.
5. Generously sprinkle the cinnamon sugar blend over the buttered tortilla, covering it completely.
6. Tightly roll the tortilla into a cylinder, ensuring the seam side is down to prevent unrolling.
7. Repeat steps 3 through 6 with the remaining tortillas.
8. Lightly brush the exterior of each rolled tortilla with heavy cream using the pastry brush; this promotes even browning.
9. Place the rolled tortillas seam-side down in the preheated skillet.
10. Cook for 2–3 minutes per side, or until golden brown and crisp, rotating gently with tongs.
11. Transfer the cooked roll-ups to a wire rack to cool for 1 minute; this prevents sogginess by allowing steam to escape.
12. Using a sharp serrated knife, slice each roll-up on a slight diagonal into 1-inch pieces while still warm.
Crispy on the outside with a soft, fragrant interior, these roll-ups offer a delightful contrast in textures. The caramelized cinnamon sugar creates a warm, spiced flavor that pairs wonderfully with a drizzle of honey or a scoop of vanilla bean ice cream for an elevated dessert experience.
Summary
Perfect for any gathering, these 20 tortilla roll-ups offer endless, easy inspiration for home cooks. We hope you find a new favorite to whip up! Give a recipe a try, then drop a comment below telling us which one you loved. If you enjoyed this roundup, please share it on Pinterest to help other cooks discover these delicious ideas. Happy rolling!
