Variety Of Mini Roll-ups Recipe

Basic cream cheese mix

In a medium bowl, combine 8 oz softened cream cheese with 2 tablespoons mayonnaise and 2 tablespoons Greek yogurt. Mix until smooth and spreadable. Season with 1/4 tsp salt and a pinch of black pepper.

Pesto-cream spread

Stir 4 tablespoons basil pesto into 2 tablespoons of the prepared cream cheese mixture (reserve remainder of cream cheese mix for other rolls). Mix until uniform.

Honey-mustard cream

Whisk together 2 tablespoons Greek yogurt, 1 teaspoon honey and 2 teaspoons Dijon mustard. Fold into 2 tablespoons of the plain cream cheese mixture to form a lightly tangy-sweet spread.

Hummus layer

Spoon 6 tablespoons hummus into a small bowl; if desired, thin with 1 teaspoon olive oil or water for easier spreading.

Salmon cream

Mix 4 oz softened cream cheese with 2 tablespoons chopped fresh dill, 1 teaspoon lemon zest and a pinch of salt. Set aside for smoked salmon rolls.

Lay 1 flour tortilla flat. Spread a thin, even layer (about 2 tablespoons) of the plain cream cheese mix over the tortilla, leaving a 1/2-inch border.

Top the spread with 2–3 slices of deli turkey arranged to cover the surface, then place a handful (~1/4 cup) of baby spinach leaves, 2 tablespoons julienned cucumber, 2 tablespoons grated carrot and 1 tablespoon thinly sliced red bell pepper in a line lengthwise about 1 inch from the nearest edge.

Season lightly with a pinch of salt and pepper. Tightly roll from the filling edge to form a compact log. Wrap in plastic wrap and chill for at least 20 minutes to set, then slice into 1-inch rounds (about 8–10 pieces). Secure each piece with a toothpick if desired.

Place 1 flour tortilla flat. Spread about 1 1/2 tablespoons of the pesto-cream spread across the tortilla, leaving a 1/2-inch border.

Layer 2–3 slices of deli ham and 2 slices of cheddar cheese (overlapping). Add a few mixed salad greens and 3–4 rings of green onion near one edge.

Roll tightly into a log, wrap in plastic, chill 15–20 minutes, then slice into 1-inch pinwheels (yields about 8–10 pieces).

Lay one spinach tortilla (or plain if preferred) flat. Spread a thin layer (about 2 tablespoons) of the salmon cream over the tortilla.

Arrange smoked salmon slices evenly on top. Add a few basil leaves or a small handful of mixed greens and a few cucumber matchsticks for crunch.

Roll gently but snugly to avoid tearing the tortilla. Wrap in plastic and chill 20 minutes. Slice into 8 smaller rounds. Garnish with extra dill or a light lemon zest on top of each slice.

Use lavash or a thin flatbread. Spread a generous layer (about 2 tablespoons) of hummus evenly across the surface.

Scatter 2 tablespoons sliced olives, 2 tablespoons roasted red peppers, 2 tablespoons grated carrot, and a few spinach leaves in a line near one edge. Add a few thin pickle slices if desired for tang.

Roll tightly, wrap and chill 15 minutes. Slice into 1-inch pieces (yields about 8–10 mini roll-ups).

Arrange different varieties on a platter, alternating colors and types for visual appeal. Use toothpicks to secure slices if needed.

Optional: drizzle a little olive oil over the hummus or pesto rolls, sprinkle remaining chopped dill over salmon rolls, and add lemon wedges on the side. Serve chilled or at cool room temperature.

Store any leftovers wrapped in plastic in the refrigerator for up to 48 hours; best eaten within 24 hours for freshness.