Veggie Rainbow Roll Ups with Spinach Tortillas

A Jerry James Stone Recipe


  • 3 12-inch spinach tortillas
  • 8 oz cream cheese, softened
  • 4 oz sour cream
  • 1 red pepper, julienned
  • 1 yellow pepper, julienned
  • 1 large carrot, julienned
  • ¼ red cabbage, julienned
  • 1 cup baby spinach
Jump to instructions
Yields 8
Prep Time 10 minutes
Total Time 10 minutes


  • In a mixing bowl using a hand mixer, whisk together the sour cream and softened cream cheese until it is combined and fluffy.
  • Divide the mixture between the 3 spinach tortillas by evenly spreading it over one side of each tortilla.
  • With each tortilla, lay the red peppers across in a single, even row. Repeat for the yellow peppers, carrot, red cabbage, and spinach.
  • Starting at one side, roll up the tortilla over the veggies, pressing it together tightly as you do.
  • Cut the rolled tortillas widthwise making 1-inch slices.
  • Place the roll ups on a plate and cover with plastic. Refrigerate for one hour before serving.
  • Enjoy!