- When you choose a base for roll-ups (tortilla, lettuce leaf, cheese wrap), do you prioritise taste, carb count, or texture?
- Which veggies do you like best mixed into cream cheese spreads: colourful bell peppers, green onions, shredded carrots, zucchini — or something else?
- How often do you use almond- or coconut-flour tortillas vs regular tortillas when following a keto or low-carb plan?
- Do you prefer to serve roll-ups as a snack/appetizer, lunch, or light dinner?
- Would you add protein (e.g., sliced turkey, ham, bacon bits) to this to make it more complete, or keep it purely veggie & cheese?
Ingredients (Serves ~4–6)
Base:
- 6 keto-friendly tortillas (almond flour or coconut flour based)
- 8 oz (225 g) cream cheese, softened
- ½ cup shredded cheddar or pepper jack cheese
- ¼ cup crumbled feta (optional, for tang)
- 2 tbsp mayonnaise or sour cream
Veggies & Flavorings:
- ¼ cup finely diced red bell pepper
- ¼ cup finely diced green bell pepper
- ¼ cup finely diced orange or yellow bell pepper
- 2 green onions, finely chopped
- 1 tbsp diced jalapeños (optional, for spice)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika or chili powder
- Salt & freshly ground black pepper, to taste
Instructions
- Prepare the filling: In a large mixing bowl, combine the softened cream cheese, mayonnaise (or sour cream), shredded cheddar (or pepper jack), and optional feta. Mix until smooth and evenly blended.
- Stir in all the diced bell peppers (red, green, orange/yellow), chopped green onions, jalapeños (if using), garlic powder, onion powder, smoked paprika (or chili powder), and salt & pepper. Mix until the veggies and seasonings are evenly distributed.
- Assemble the roll-ups: Lay out the keto tortillas flat. On each tortilla, spread about 2-3 tablespoons (or as much as will evenly cover) of the cream-cheese-veggie mixture, leaving a small border near the edges for easier rolling.
- Optional: For extra flavor/visual effect, you might sprinkle a little extra paprika or chili powder on the spread before rolling.
- Roll each tortilla tightly into a log shape. Place the rolls seam-side down so they won’t unroll.
- Chill & slice: Place the assembled rolls in the refrigerator for at least 30 minutes (this firms up the cream cheese filling and makes slicing easier).
- After chilling, slice each roll into ~1-inch thick “pinwheels”. Arrange on a platter. Optionally garnish with a sprinkle of chopped green onion or shredded cheese on top.
- Serve & store: Serve immediately as snack/ appetizer or part of a meal. Store any leftovers in an airtight container in the fridge for up to ~3 days.
- The use of keto-friendly tortillas (made with almond or coconut flour) keeps the net carb count low compared to standard wheat flour tortillas.
- The cream cheese + mayonnaise (or sour cream) base provides fat and creaminess — which is helpful on a keto diet.
- Adding finely diced vegetables (bell peppers, green onions, jalapeños) ensures flavour, texture, and micronutrients without loading up on carbs.
Enjoy
