Deli Vegetable Roll-Ups Recipe

4.5 3 3
Deli Vegetable Roll-Ups Recipe
Deli Vegetable Roll-Ups Recipe photo by Taste of Home
Publisher Photo

Deli Vegetable Roll-Ups Recipe

Read Reviews
4.5 3 3
Publisher Photo
"I would make these loaded tortilla sandwiches for my husband and son to take for lunch," says Nancy Devilbiss of Leo, Indiana. "My son thought I could peddle them on a street corner—and be sold out in an hour!"
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1/2 cup garden vegetable cream cheese spread
  • 4 flour tortillas (10 inches)
  • 1 medium tomato, seeded and diced
  • 2 sweet banana peppers, seeded and julienned
  • 1 cup sliced ripe olives
  • 4 slices Colby cheese
  • 4 slices part-skim mozzarella cheese
  • 8 thick dill pickle slices
  • 1/4 cup ranch salad dressing
  • 4 lettuce leaves
  • 4 thinly sliced deli turkey
  • 4 thin slices salami
  • Additional ranch salad dressing, optional

Directions

Spread about 2 tablespoons of cream cheese spread over each tortilla. Layer with tomato, peppers, olives, cheeses and pickle slices. Drizzle with salad dressing. Top with lettuce, turkey and salami.
Roll up tightly; wrap in plastic. Refrigerate until ready to serve. Serve with additional dressing if desired. Yield: 4 servings.
Originally published as Deli Vegetable Roll-Ups in Country Woman March/April 2000, p26

Nutritional Facts

1 each: 693 calories, 44g fat (20g saturated fat), 88mg cholesterol, 1777mg sodium, 41g carbohydrate (5g sugars, 9g fiber), 27g protein.

  • 1/2 cup garden vegetable cream cheese spread
  • 4 flour tortillas (10 inches)
  • 1 medium tomato, seeded and diced
  • 2 sweet banana peppers, seeded and julienned
  • 1 cup sliced ripe olives
  • 4 slices Colby cheese
  • 4 slices part-skim mozzarella cheese
  • 8 thick dill pickle slices
  • 1/4 cup ranch salad dressing
  • 4 lettuce leaves
  • 4 thinly sliced deli turkey
  • 4 thin slices salami
  • Additional ranch salad dressing, optional
  1. Spread about 2 tablespoons of cream cheese spread over each tortilla. Layer with tomato, peppers, olives, cheeses and pickle slices. Drizzle with salad dressing. Top with lettuce, turkey and salami.
  2. Roll up tightly; wrap in plastic. Refrigerate until ready to serve. Serve with additional dressing if desired. Yield: 4 servings.
Originally published as Deli Vegetable Roll-Ups in Country Woman March/April 2000, p26

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Reviews forDeli Vegetable Roll-Ups

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MY REVIEW
vewebber58 User ID: 998755 220244
Reviewed Feb. 11, 2015

"We enjoyed these, but they get soggy if left in the refrigerator overnight. I cut down on the cream cheese spread to about 1 T., left out the banana peppers the next time I made them, and used just a very light drizzle of ranch dressing....probably only about 1/2 teaspoon. We like yellow mustard on them, too. This recipe is very open to making changes that suit your personal tastes, and I like that. You can also make them just one or two at a time. All in all....a very good recipe."

MY REVIEW
cheriwinkle User ID: 1239361 27461
Reviewed Sep. 8, 2010

"Forgot! I use the Neufchatel cheese and add 1/2 pkg. of Lipton Recipe Secrets Vegetable recipe/soup/dip mix or 1/2 Tbs. Mrs. Dash for the spread."

MY REVIEW
cheriwinkle User ID: 1239361 74389
Reviewed Sep. 8, 2010

"To reduce calories and fat I used 4 oz. Neufchatel cheese (marketed as 33% less fat cream cheese), 96% FF tortilla shells, 2% cheddar slices (for the Colby), 2% shredded mozzarella (for the mozzarella slice, red. fat Ranch dressing, 3 slices Oscar Mayer DeliFresh turkey slices for each deli trukey slice and round lunchmeat slices of turkey cotto salami, and Romaine lettuce leaves. Makes a huge wrap, so I cut them in half to serve. Very good-great deli taste."

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