Veggie cream cheese roll-up is a delicious and amazing recipe with easy steps, made with vegan cream cheese, pepper, parsley, and other ingredients. You can top with tortilla, radishes, cucumber and baby spinach for more flavor.
With these colorful, veggie-packed snacks, you are good to go! Serve them as an appetizer for a dinner party or to spice up your lunch box. Bite-sized food is always more enjoyable to consume. Take, for example, my Rich Cocoa Brownie Bites. Small, delectable, and absolutely deserving of second and third, and fourth helpings.
But dessert isn’t the only food that tastes better in small portions. When savory meals are rolled up with tortillas and flavored cream cheese to hold them together in tight spiral forms, they win instant adorable points. My friend is a bit picky with food, but when i prepared this recipe for her, she fell in love with it and kept asking for more.
The filling possibilities are infinite, and it’s a terrific way to use up leftover meats and vegetables. Every bite of cream cheese has a combination of fresh vegetables running through it, and it adds a ton of flavor to any bagel, sandwich, or wrap. So I went with a mix of thinly sliced veggies and baby spinach, as well as the veggie-and-herb cream cheese, to keep it vegetarian.
The radishes offered a nice spiciness, while the cucumbers were light and refreshing. The spinach was very tasty, though it made the rolls a little more difficult to keep their shape. Because of the moisture level of the veggie slices, the veggie roll-ups didn’t last as long in the fridge as the smoked salmon roll-ups.
Prep Time: 10 minutes
Cook time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 32 pieces
Nutritional facts
Serving Size:
Calories: 34 Kcl, Sugar: 0.5 g, Sodium: 103.1 mg, Fat: 1.5 g, Saturated Fat: 0.7 g, Carbohydrates: 4 g, Fiber: 0.1 g, Protein: 1.2 g, Cholesterol: 3.8 mg
Ingredients
For the Veggie Cream Cheese:
8 ounces Neufchâtel or light cream cheese, softened or use vegan cream cheese
2 tablespoons finely chopped orange bell pepper
2 tablespoons fresh parsley, finely chopped
2 green onions, finely chopped
1/2 teaspoon kosher salt
Pinch of ground white pepper
Remaining Ingredients:
4 (8-inch) flour tortillas
2–3 radishes, thinly sliced
1/2 English cucumber, seeded and thinly sliced
1 cup baby spinach
How to prepare
Step 1:
In a medium bowl, mix together cream cheese, bell pepper, parsley, and green onions. Spread 1/4 of the mixture on one side of each tortilla.
Step 2:
Top with a single layer of thinly sliced vegetables and baby spinach and roll tightly into a log shape. Repeat with remaining tortillas.
Step 3:
Wrap each log with plastic wrap and transfer to the refrigerator until well chilled, at least an hour or overnight.
Step 4:
Remove plastic wrap and slice each log into 8 equal slices
Step 5:
Serve and enjoy!