Veggie Tortilla Wraps

6 wraps
15 min

These are so easy to make and are a wonderful appetizer. They are displayed on my grazing table I did for a Christmas cookie party. Serve them with salsa, either homemade or bought. They are fun to dip and eat.

If you cut your veggies instead of putting them in a food processor the colors will show through much better. I was in a hurry that day and the processor was my tool of the day.

Everything except the tortillas are put in the processor and mixed. This is before the cream cheese was added.

I put it in a container and store it in the fridge for a couple of hours to get thick again. Doesn't photograph well, but trust me they taste amazing.

After you have chilled them just spread the mixture over three quarters of the tortilla. And then carefully wrap them up. Put in the refrigerator for at least an hour and then slice them in 1 inch pieces.

Steve them with salsa on the side. Here they are on my grazing table. Along with a small bowl of salsa. You can add or take away any of the veggies you like. I have tried different variations and they all taste good. The red and green peppers are pretty during the holidays.

Recipe details
  • 6  wraps
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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Tortilla wraps
  • 8 ounces of cream cheese, softened
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 small can of black olives
  • 1 pack of tortillas
To make the veggie wraps
Cut up your vegetables a or put in the food processor.
Cut up or process your black olives
Stir into the block of cream cheese to combine.
Refrigerate for at least an hour
Spread the mixture onto the tortilla and wrap it up tightly and seal with saran wrap.
Chill for at least an hour.
Curt up into one inch slices
Serve with salsa on the side
  • These are much prettier if you cut up the vegetables so the colors show through better.
Corine Mapes- Junk to Gems
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