by Diana Rattray

These tortilla roll-ups are a popular pinwheel-style appetizer for parties and gatherings. The rolls are filled with a savory cream cheese and sour cream mixture with ripe olives, cheddar cheese, and chile peppers. Serve them with salsa, homemade or purchased.

Recipe Variations

  • Tortillas – Use low carb tortillas or flavored tortillas or wraps, such as spinach, tomato basil, jalapeño cheddar, or whole wheat.
  • Cheese – Replace the shredded cheddar cheese with pepper jack or a Mexican blend of cheeses.
  • Meat – Try adding finely chopped bacon or ham for smoky flavor.
  • Nuts – Chopped pecans or walnuts can add extra texture and crunch.
  • Peppers – Instead of mild chile peppers, use minced pickled or fresh jalapeño peppers.
  • Pimientos – Add chopped pimientos or roasted red pepper to a pop of color.
  • Flavors – Experiment with spices and seasonings, such as cumin, taco seasoning, garlic powder, chives, and chopped cilantro.
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Tortilla Roll-Ups

tortilla pinwheel roll-ups on a plate with a small bowl of salsa in the center

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Tortilla roll-ups are party-ready cream cheese-filled pinwheels. Serve these tasty tortilla roll-ups with salsa. Take a look at the many possible variations!

  • Author: Diana
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 12 servings 1x
  • Category: Appetizers
  • Cuisine: Mexican

Ingredients

Scale
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 can (4 ounces) chopped mild green chiles, well-drained
  • 1 can (2.25 ounces) sliced ripe olives, drained
  • Salt and pepper, to taste
  • 12 flour tortillas, 8-inch
  • Fresh or purchased salsa or pico de gallo, your favorite

Instructions

  1. In a medium bowl, combine the cream cheese and sour cream. Beat until well blended. Stir in the cheddar cheese, chopped chile peppers, pimientos, and sliced olives.
  2. Taste the mixture and season with salt and pepper, as needed.
  3. For each tortilla, spread a heaping tablespoon over each, then roll up. Place on a plate or platter, seam side down. Cover and refrigerate for at least 2 hours.
  4. Cut each filled tortilla roll into six 1-inch pinwheels.
  5. These are delicious served with fresh or purchased salsa or pico de gallo.

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