The Pioneer Woman’s Tortilla Roll Ups are not only fancy and delicious but also super easy to make. These vegetable rolls with cream cheese and ranch dressing mix are very popular appetizers. It’s so easy to make and fun to present to the guests as well. It’s the explosion of flavors!
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Please note that this recipe is inspired by Pioneer Woman’s Tortilla roll-ups recipe with few variations.
Ingredients
- 2 packages (8 Oz. Size) Cream Cheese, Softened
- 1 package (1 Oz. Size) Dry Ranch Dressing Mix
- 1/2 tsp. Black Pepper
- 5 whole Burrito-sized Flour Tortillas
- 1 whole Red Bell Pepper, Seeded and Diced Finely
- 1 whole Green Bell Pepper, Seeded and Diced Finely
- 5 whole Green Onions, Sliced Thin
How to make tortilla roll-ups
- In a bowl, combine the cream cheese, and ½ of ranch dressing mix. Add black pepper and mix well until combined.
- Place the tortillas on a work surface. Distribute and spread the cheese mixture evenly over the tortillas, leaving a one-inch (2.5 cm) margin on the sides.
- Arrange 1 tbsp of green onions, red and green bell peppers in a straight line 1 inch (2.5 cm) from the nearest end of the tortillas.
- Roll each tortilla into a wrap sandwich, starting with the salsa-lined side.
- Place the rolled tortillas on a sheet of waxed paper or plastic wrap and wrap them; twist or fold the ends to seal properly.
- Put in the refrigerator for at least 1 hour and at most 8 hours.
- Remove the wraps from their packaging; cut and discard the ends.
- Cut the rolls into 1/2-inch (1.25 cm) slices on the diagonal, making 8 slices per roll.
- Arrange the slices on a plate and garnish with the sprigs of fresh parsley.
TIPS
Add cooked, crumbled cooked chicken or tuna fish to the tortilla rolls.
Pioneer woman tortilla roll ups
Servings: 10 people
Ingredients
- 2 packages Cream cheese
- 1 packages DryRanch Dressing Mix
- 1/2 tsp Black pepper
- 5 whole Burrito-sized Flour Tortillas
- 1 Red Bell pepper
- 1 Green Bell pepper
- 5 whole Green onions
Instructions
- In a bowl, combine the cream cheese, and ½ of ranch dressing mix. Add black pepper and mix well until combine.
- Place the tortillas on a work surface. Distribute and spread the cheese mixture evenly over the tortillas, leaving one inch (2.5 cm)margin on the sides.
- Arrange 1 tbsp of green onions, red and green bell peppers in a straight line 1 inch (2.5 cm) from the nearest end of the tortillas.
- Roll each tortilla into a wrap sandwich, starting with the salsa-lined side.
- Place the rolled tortillas on a sheet of waxed paper or plastic wrap and wrap them; twist or fold the ends to seal properly.
- Put in the refrigerator for at least 1 hour and at most 8hours.
- Remove the wraps from their packaging; cut and discard the ends.
- Cut the rolls into 1/2-inch (1.25 cm) slices on the diagonal, making 8 slices per roll.
- Arrange the slices on a plate and garnish with the sprigs of fresh parsley.
