Best 20 Tortilla Roll Ups Recipes

HAM TORTILLA ROLL-UPS

Steps:

• Beat first four ingredients until blended. Stir in cheddar cheese and ham. Spread over tortillas. Roll up tightly. Wrap in plastic., Refrigerate at least 2 hours before serving. To serve, remove plastic wrap. Trim ends; cut into 1/2-in. slices.

TORTILLA ROLL UPS

Steps:

• In a mixing bowl beat softened cream cheese and ranch dressing mix until smooth.
• Add red pepper, celery, onions, and olives (if using), mix well.
• Spread about 3/4 cups on each tortilla.
• Place slices of the deli meat on top of the cream cheese mixture.
• Roll up tightly and wrap in plastic wrap.
• Refrigerate for at least 2 hours.
• Slice into 1/2 inch pieces.

THE BEST MEXICAN TORTILLA ROLL UPS

Steps:

• In a large bowl with an electric mixer cream the cream cheese until smooth.
• Add the salsa, taco seasoning, green chilies, black olives and pimentos (drained well).
• Mix well with a spoon.
• Spread the mixture on the flour tortillas.
• I use about 1/4 to 1/3 cup for each tortilla.
• Cut in 1 inch slices and serve with additional salsa to dip into.

RANCH TORTILLA ROLL-UPS

Steps:

• In a small bowl, combine the cream cheese, salad dressing mix, jalapenos and pimientos. Spread over tortillas. , Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each tortilla into eight pieces.

VEGGIE TORTILLA ROLL-UPS

Steps:

• In medium bowl, mix all ingredients except tortillas. Spread about 1/2 cup of the cheese mixture over one side of each tortilla. Tightly roll tortilla up. Repeat with the remaining tortillas and cheese mixture.
• Wrap each tortilla roll individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24 hours. To serve, cut each tortilla roll into 1-inch slices.

TURKEY, BACON AND RANCH TORTILLA ROLL-UPS

Steps:

• Arrange the bacon in a single layer in a large nonstick skillet and cook over medium heat, flipping occasionally, until well browned and crisp, 6 to 8 minutes. Drain on a paper-towel-lined plate. Pour the rendered bacon fat into a small heatproof bowl and wipe out the skillet; reserve both. Once the bacon has cooled slightly, roughly chop into small pieces.
• Lay 1 tortilla on a clean work surface. Top with 3 slices of the cheese, tearing some of the slices to fit in an even layer. Next, top with 3 slices of the turkey, making sure to cover the cheese completely. Spread 1 tablespoon of the ranch dressing over the turkey, then sprinkle with half of the chopped bacon. Tightly roll up the tortilla, tucking the filling in as you go. Wrap tightly in a 12-by-12-inch piece of foil, pinching the ends to seal. Repeat with the remaining tortilla, cheese, turkey, ranch and bacon.
• Combine the hot sauce and butter in a small saucepan and cook over medium heat, stirring occasionally, until the butter has melted and the sauce is smooth, about 4 minutes. Keep warm.
• Return the reserved skillet to the stove over medium heat. Place the foil-wrapped rolls in the skillet and cook, turning occasionally, until heated through, about 4 minutes per side. (Wrapping and cooking the rolls in foil first will help keep their shape for easy slicing.) Remove the rolls and discard the foil. Add 1 tablespoon of the reserved bacon fat to the skillet. Return the rolls to the skillet, seam-side down, and cook until the tortilla is well browned on all sides, 1 to 2 minutes per side.
• Slice each roll crosswise into about 10 pinwheels. Serve with the Buffalo sauce and more ranch dressing, for dipping.

TORTILLA ROLL-UPS

Steps:

• Spread each tortilla with 1 tablespoon cream cheese. Top with a slice of ham. Combine cabbage, carrot and dressing; divide evenly between tortillas. Sprinkle with cheese. Roll tightly; wrap in plastic. Chill at least 1 hour before serving.

HAM AND CHEESE TORTILLA ROLL-UPS

Steps:

• Mix cheese, mayonnaise, sour cream and corn.
• Top each tortilla with 1 slice ham. Spread 2 tablespoons corn mixture over ham. Top with cilantro. Roll up.

HAM APPETILLAS (TORTILLA ROLL-UPS)

Steps:

• warm tortillas a little in microwave to soften.
• Combine cream cheese, mayo, onions, and olives. Spread thin layer on each tortilla.
• Arrange four ham slices over cheese mixture. Tightly roll up and wrap in plastic wrap.
• Refrigerate at least 3 hours or overnight.
• To serve, cut into 3/4" diagonal slices.
• Makes about 64 pieces.
• Options: can sub mayo and ham and add 1/2 cup salsa.
• Note: cook time is refrigeration time.

SPICY TORTILLA ROLL-UPS

Steps:

• In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
• Slice the roll ups and serve.

HAM AND CHEESE TORTILLA ROLL-UPS (LIGHTER RECIPE)

Steps:

• Mix cheese, mayonnaise, sour cream and corn.
• Top each tortilla with 1 slice ham. Spread 2 tablespoons corn mixture over ham. Top with cilantro. Roll up.

ZESTY TORTILLA ROLL UPS

Steps:

• Arrange bacon slices in a microwave save baking dish, side by side. Cover dish with a paper towel. Microwave on high until bacon is soft and lightly browned, 4 to 6 minutes. Chop bacon into small pieces; reserve 3 tablespoons bacon drippings.
• Combine the chopped bacon, reserved bacon drippings, cream cheese, tomato, green onions, and pesto in a large bowl; mix well. Evenly spread the cream cheese mixture on the tortillas; top each with a slice of turkey. Roll tortillas up tightly, and cut into 1/4 inch slices. Discard rounded ends.

TASTY TORTILLA ROLL-UPS

Steps:

• In a small bowl, beat cream cheese. Stir in green onions, green chilies, olives pimientos, pecans and garlic powder. Spread over tortillas. Roll up tightly. Wrap in plastic. Refrigerate for at least 2 hours. Cut into 1/2-in. pieces.

CRAB TORTILLA ROLL-UPS

Steps:

• In small bowl, mix yogurt, cilantro, cumin, tomato and green onions.
• In 12-inch nonstick skillet, heat remaining ingredients except tortillas over medium-high heat 3 to 5 minutes, stirring frequently, until hot.
• Spread 3 to 4 tablespoons salsa on each tortilla; top with about 2/3 cup crabmeat mixture. Roll up each tortilla; cut diagonally into thirds.

GREEK CHICKEN TORTILLA ROLL-UPS

Steps:

• Place chicken in a plastic bag set in a deep bowl. For marinade combine oil, lemon juice, mustard, the 2 cloves garlic, oregano, and pepper. Pour marinade over chicken in bag. Seal bag; turn to coat chicken. Refrigerate for 3 to 24 hours, turning bag occasionally.
• For sauce, combine the yogurt, cucumber, the 1 clove garlic, and dillweed in a small bowl. Cover and chill until serving time.
• Heat a large nonstick skillet over medium-high heat. Add half of the chicken and marinade. Cook and stir for 2 to 3 minutes or until chicken is no longer pink; drain. Repeat with remaining chicken and marinade.
• Meanwhile, wrap tortillas in foil. Heat in a 350 degree F oven for 10 minutes. To serve, place a scant 1/3 cup of the chicken and a generous tablespoon of sauce on each flour tortilla. Top with shredded lettuce and roll up.
• (Marinade time not included in cook time.).

SPICY CHICKEN TORTILLA ROLL UPS

Steps:

• 1. Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a large skillet with 1 cup of water. Cover and cook on medium high heat until cooked through. You can add more water if necessary. Once the chicken is cooked, cool and shred with 2 forks.
• 2. In a large mixing bowl combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro, and scallions. Mix well; add cooled shredded chicken and stir together.
• 3. Lay out tortillas and divide mixture evenly on the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla up tightly. Do not fold in the ends like you would a burrito but leave them free. Use a sharp knife and cut into 1 inch thick slices then transfer to a serving platter. Refrigerate until you serve.

PHILLY TORTILLA ROLL-UPS

Steps:

• Mix cream cheese spread and dressing in medium bowl until blended. Stir in vegetables. Spread onto tortillas; roll up tightly.
• Wrap individually in plastic wrap. Refrigerate 1 hour.
• Unwrap roll-ups; trim and discard ends. Cut each roll-up into 6 diagonal slices.

EASY SPINACH-BACON TORTILLA ROLL-UPS

Steps:

• Cook the spinach in boiling water for about 8-10 minutes; drain and place in a bowl to cool.
• When the spinach is cool enough to handle squeeze out any excess moisture with hands, then place in a large bowl.
• Add in all remaining ingredients with crumbled bacon except the tortillas; mix well to combine and adjust seasoned salt, pepper and cayenne to taste.`.
• Heat 1 tortilla in a large skillet over high heat until warm and pliable (about 1 minute per side).
• Spread 1/3 of the filling over the warmed tortilla leaving 1/2-inch border.
• Roll up tightly enclosing the filling.
• Wrap the roll in plastic wrap.
• Repeat with remaining 2 tortillas and filling, the cover each one with plastic wrap.
• Refrigerate the rolls for about 2 hours or up to 4 hours until the filling is very firm.
• Set oven to 400 degrees.
• Remove the plastic wrap, then slice off the uneven ends or the rolls.
• Slice the rolls crosswise on a slight diagonal into about 3/4-inch thick (at this point you can freeze the slices to bake at a later time).
• Arrange on a large baking sheet.
• Bake until heated through (about 7 minutes).

HAM AND CHEESE TORTILLA ROLL-UPS

Steps:

• Mix cheese, mayonnaise, sour cream and corn.
• Top each tortilla with 1 slice ham. Spread 2 tablespoons corn mixture over ham. Top with cilantro. Roll up.

SAUSAGE TORTILLA ROLL-UPS

Steps:

• Remove casing from sausage; cook sausage in skillet and drain off grease.
• Stir in cottage cheese and add the flour.
• Add the oregano, basil and garlic powder and 1/2 of the spaghetti sauce.
• Divide the meat sauce mixture evenly among the 10 tortillas.
• Roll up tortillas, seam-side down, and place in a 13x9 inch baking dish.
• Pour remaining meat sauce over the tortillas.
• Bake covered for 35 minutes at 350 degrees.
• Uncover, sprinkle cheese on top and bake about 5 or 10 minutes more until the cheese melts.