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Tortilla roll-ups are the ultimate party snack. Easy to make and endlessly customizable, these pinwheels feature a creamy, savory filling of cream cheese, sour cream, cheddar, olives, and green chiles. Rolled in flour tortillas and chilled, then sliced into bite-size rounds, they’re the kind of appetizer that always disappears quickly.
They’re perfect for potlucks, game day spreads, or holiday get-togethers. Serve them with your favorite salsa for dipping, and feel free to play with flavors—there are lots of ways to switch them up.
What You’ll Like About This Dish
Perfect for parties. These bite-size pinwheels are easy to make ahead and serve cold.
Customizable filling. Use the base recipe and adapt it to your taste with cheese, veggies, or seasonings.
No cooking required. Just mix, roll, chill, and slice—no oven or stovetop needed.
Ingredient Notes
- Cream cheese: Let it soften to room temperature for easier mixing.
- Sour cream: Adds smoothness and a touch of tang to the filling.
- Cheddar cheese: Shredded sharp or mild cheddar both work well.
- Green chiles: Mellow and mild, but you can use jalapeños for more heat.
- Ripe olives: Sliced and drained—add savory, salty flavor and texture.
- Flour tortillas: Use 8-inch size for best rolling and slicing.
- Salsa or pico de gallo: Optional but highly recommended for dipping.
Steps to Make Tortilla Roll-Ups
- In a medium bowl, blend the cream cheese and sour cream until smooth.
- Stir in the shredded cheese, chiles, olives, and any optional add-ins.
- Taste and season with salt and pepper as needed.
- Spread a heaping tablespoon of filling over each tortilla and roll up tightly.
- Place rolled tortillas seam-side down, cover, and refrigerate for at least 2 hours.
- Slice each tortilla into 1-inch pinwheels.
- Serve with salsa or pico de gallo on the side.
Tips for Perfect Roll-Ups
- Chill before slicing—cold tortillas cut more cleanly and hold their shape better.
- Use a serrated knife for neat pinwheel slices.
- Spread the filling all the way to the edges for even bites in every slice.
- For stronger flavor, make the filling a day ahead to let it develop overnight.
- Use sturdy tortillas to prevent tearing or soggy rolls.
Recipe Variations
- Use flavored tortillas. Try spinach, sun-dried tomato, whole wheat, or jalapeño cheddar wraps.
- Swap the cheese. Use pepper jack, Monterey Jack, or a Mexican blend.
- Add meat. Stir in chopped bacon, ham, or deli turkey for extra savory flavor.
- Add crunch. Finely chopped pecans or walnuts give a surprising texture.
- Use fresh peppers. Replace canned chiles with diced jalapeños or roasted red peppers.
- Try fresh herbs. Add chopped cilantro, chives, or green onion for brightness.
- Season the base. Mix in garlic powder, taco seasoning, or cumin to amp up the flavor.
Serving Suggestions
- With salsa: A classic dip pairing—store-bought or homemade.
- With pico de gallo: Fresh chopped tomato salsa makes a colorful side.
- As a platter centerpiece: Add other finger foods and dips around the roll-ups.
- With guacamole: Creamy avocado dip balances the salty filling.
- As a lunchbox snack: Keep chilled and pack with extra salsa on the side.
How to Store
Refrigerate: Store assembled roll-ups in an airtight container for up to 3 days. Slice just before serving for best texture.
Freeze: Not recommended—the cream cheese mixture and tortillas don’t freeze well and may become watery or rubbery when thawed.
Make ahead: You can assemble and refrigerate the rolls (uncut) up to 24 hours in advance. Slice before serving.
Tortilla Roll-Ups
Ingredients
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 (4-ounce) can chopped green chile peppers, drained
- 1 (4-ounce) jar diced pimientos, drained
- 1 (2.25-ounce ) can sliced black olives, drained
- Salt and pepper, to taste
- 12 flour tortillas, 8-inch
- Fresh or purchased salsa or pico de gallo, your favorite (for serving)
Recommended Equipment
Instructions
- In a medium bowl, combine the cream cheese and sour cream. Beat until well blended. Stir in the cheddar cheese, chopped green chile peppers, pimientos, and sliced olives.
- Taste the mixture and season with salt and pepper, as needed.
- For each tortilla, spread a heaping tablespoon on it, then roll it up. Place on a plate or platter, seam side down. Cover and refrigerate for at least 2 hours.
- Slice each filled tortilla roll into six 1-inch pinwheels.
- These are delicious served with fresh or purchased salsa or pico de gallo.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
