Tortilla Rollups


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1 cup sour cream
2 packages (8 ounces) cream cheese, softened
1 can (4.25) ounces chopped black olives
1 can (4 ounces) diced green chilies
1 ½ cups finely shredded cheddar cheese
1 packet (1 ounce) dry ranch dressing mix
8 (10 inch) flour tortillas
Salsa for dipping

Use a mixer to mix cream cheese, sour cream, and ranch until smooth. By hand, stir in olives and chilies. Spread a thin layer of the cream cheese on tortillas and roll up. Wrap each tightly in plastic wrap. Refrigerate at least a few hours. When ready to serve, slice roll ups into 1 inch pieces. Serve with salsa for dipping.

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  1. Mary Hunter says:

    The recipe calls for Hidden Valley Ranch Dressing Mix, but in your video you use Hidden Valley Dip Mix. It also lists 1 1/2 cups of cheddar cheese and you use 1 cup. What is the correct measurement and correct Hidden Valley mix?

    1. Amy Hanten says:

      Hi Mary. Either the Ranch dip mix or the dressing mix are delicious in this recipe. Doesn’t really matter. Thanks for pointing that out! -Amy

  2. Could I substitute other items for a bit different taste?
    I will try this way but the base made me think of how much we loved making the Veggie Pizza a few years back. With the Cresent roll as a crust a base very similar and then topped with things like olives, broccoli, cauliflower, tomatoes and shredded cheese. Can something like a couple of those be put in the mix for variety?

  3. Thank you for the recipe i have been looking for a new and tasty recipe for my children. They are 8 & 14 years old and have been bored of taking the same lunch to school. Hope they enjoy lunch on Friday.