Amish Vegetable Cream Cheese Tortilla Roll Ups

 

Here’s a classic Amish-style Vegetable Cream Cheese Tortilla Roll-Up recipe — simple, creamy, colorful, and perfect for snacks, potlucks, or lunch boxes. 🧀🌯

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🥕 Amish Vegetable Cream Cheese Tortilla Roll-Ups

Ingredients

For the filling:

• 8 oz (1 package) cream cheese, softened
• 1/2 cup sour cream or mayonnaise (Amish versions often use mayo)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dill weed (optional but traditional in Amish recipes)
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper

Vegetables (finely chopped):

• 1/4 cup red bell pepper
• 1/4 cup green bell pepper
• 1/4 cup carrot (grated)
• 1/4 cup cucumber (seeded and finely chopped)
• 1/4 cup green onions or chives

Wraps:

• 4–6 large flour tortillas (8–10 inch size)

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Instructions

1. Make the Filling:
   In a medium bowl, beat together cream cheese, sour cream (or mayo), and seasonings until smooth and creamy.

2. Add the Vegetables:
   Gently fold in the finely chopped vegetables until evenly distributed.

3. Assemble:
   Spread about 3–4 tablespoons of the filling evenly over each tortilla.

4. Roll Tightly:
   Roll each tortilla up tightly to form a log.

5. Chill:
   Wrap the rolls in plastic wrap and refrigerate for at least 2 hours (this helps them firm up and makes slicing easier).

6. Slice & Serve:
   Remove from the fridge and slice each roll into 1-inch pinwheels. Arrange on a platter and serve cold.

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🧂 Optional Add-Ins

• Shredded cheddar or Colby cheese (1/2 cup)
• A dash of hot sauce or ranch powder for flavor variation
• Fresh parsley or dill for a farmhouse touch

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🧺 Tips

• Use soft tortillas — if they’re stiff, warm them 10 seconds in the microwave before spreading.
• These keep well for 2–3 days in the refrigerator.
• Perfect for picnics, school lunches, or church gatherings — a real Amish community favorite!

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Would you like me to give you a version with meat (like ham or turkey) or a low-carb/keto variation too?