Veggie Cream Cheese Rolls
These Veggie Cream Cheese Rolls are a quick no-bake appetizer made with tortillas, cream cheese, ranch seasoning, celery, peppers, and green onion. They are creamy, crisp, colorful, and perfect for parties, snacks, or easy lunches.
Print
Pin
Servings: 4
Ingredients
- 4 flour tortillas 8-inch
- 8 ounces cream cheese softened
- 2 tablespoons ranch seasoning
- 1/2 cup celery finely chopped
- 1/4 cup green peppers chopped
- 1/4 cup red peppers chopped
- 1/4 cup green onion chopped
Instructions
Prepare the filling.
- In a large mixing bowl, combine the softened cream cheese, ranch seasoning, chopped celery, chopped green peppers, chopped red peppers, and chopped green onion. Mix until the ingredients are thoroughly blended and evenly incorporated.
Spread the filling.
- Place one tortilla on a flat work surface. Spread a thin, even layer of the cream cheese mixture over the surface of the tortilla.
Roll the tortilla.
- Roll the tortilla up lengthwise as tightly as possible. Repeat the process with the remaining tortillas and filling.
Chill the rolls.
- Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 3 hours to allow the filling to firm and the rolls to set.
Slice and serve.
- When ready to serve, remove the plastic wrap and cut each roll into slices. Arrange the slices on a serving plate and serve chilled.
Notes
To make this recipe gluten free, substitute the flour tortillas with certified gluten-free tortillas. In addition, verify that the ranch seasoning and cream cheese are labeled gluten free, as some packaged products may contain additives or be subject to cross-contact. If preparing this recipe in a shared kitchen, use clean utensils, cutting boards, and surfaces to avoid gluten contamination.