Step 1: Prep the Veggies and Ingredients

Start by selecting and finely chopping your vegetables—broccoli, carrots, and red bell pepper work great for this mix.

Dice them into very small pieces so that each bite of your roll up includes a variety of textures and flavors.

Set the cream cheese out at room temperature ahead of time to soften, which makes it easier to blend into a smooth filling.

Step 2: Make the Cream Cheese Filling

In a medium-sized mixing bowl, combine 4 ounces of softened cream cheese, 1/3 cup of mayonnaise, 1/2 teaspoon of garlic powder, 1/4 teaspoon of dried dill, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.

Stir everything together until smooth and creamy, ensuring all the seasonings are evenly incorporated throughout the mixture.

Step 3: Fill the Tortillas

Before assembling, microwave your 2 large burrito-sized flour tortillas for 15–20 seconds to make them more pliable and easier to roll.

Spread a generous layer of the cream cheese mixture across each tortilla, covering the entire surface.

Evenly sprinkle on the chopped vegetables, 1/2 cup of shredded cheddar cheese, and 2 tablespoons of sliced green onions.

Step 4: Roll and Chill

Starting from one end, roll each tortilla tightly into a log shape. The creamy filling will help seal the roll.

To keep the rolls from unraveling, secure them with toothpicks.

For best results, place the rolled tortillas in the freezer for about 20 minutes to firm up. Alternatively, you can refrigerate them overnight, wrapped tightly or placed in an airtight container, making them perfect for meal prep or make-ahead snacks.

Step 5: Slice and Serve

Once chilled and set, remove the toothpicks and slice each rolled tortilla into bite-sized pinwheels.

Arrange the pieces on a serving plate and enjoy as a flavorful snack, appetizer, or light meal.