Cream Cheese Roll-Ups

Instructions

1. Soften the cream cheese
   If your cream cheese isn’t soft, pop it in the microwave on 50% power for about 1 minute. This helps it mix smoothly with the other ingredients.

2. Mix the filling
   In a large bowl, combine the softened cream cheese, salsa, shredded cheese, and diced green onions. If the mixture feels too soft, chill it in the fridge for up to 30 minutes to firm up.

3. Assemble the roll-ups
   Spread a thin, even layer of the mixture over each tortilla. You don’t need much—just enough to cover the surface.

4. Roll and repeat
   Roll up each tortilla tightly. You should be able to make about 8 roll-ups. If you’re getting fewer, you’re probably spreading the filling too thickly.

5. Chill before slicing
   Refrigerate the rolled tortillas for at least 30 minutes. This makes them easier to cut cleanly.

6. Slice and serve
   Slice each roll into 10 bite-sized pieces, plus 2 end pieces (which may not look as pretty but are just as tasty).

   📝 Pro Tip: Save the ends—friends love snacking on them after a night out!

7. Store until serving
   Keep refrigerated until ready to serve. They can be made the night before, but ideally, they’re best served the same day for maximum freshness.

Yield

• 8 tortillas = ~80 bite-sized pieces + some tasty end scraps

• WW SmartPoints: Based on the brands I use, 1 point per piece, or 5 pieces for 4 points

• Adjust points by using fat-free cream cheese, fat-free shredded cheese, or light tortillas

Nutritional Info

I haven’t calculated full nutritional data for this recipe, but you can easily input your specific brands and quantities into MyFitnessPal or WW Recipe Builder for accurate numbers.

📌 When using WW Recipe Builder, I count 112 pieces (including ends) since about ¼ of each roll is trimmed off.

Make It Your Own!

• Try different salsas for variety—chunky, spicy, or mango for a sweet kick.

• Add in diced peppers, black olives, or jalapeños for extra flavor.

• Use spinach or sun-dried tomato tortillas for added color.