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Looking for an appetizer that will tantalize your taste buds? Look no further than these cream cheese roll-ups! These irresistible goodies are perfect for any occasion, whether you’re hosting a casual get-together, planning a picnic, or simply craving a delicious snack. With a velvety cream cheese filling wrapped in delicate tortillas, these roll-ups offer a delectable combination of flavors and textures. Easy to prepare and endlessly customizable, these Cream Cheese Roll-Ups will become your go-to recipe for quick and crowd-pleasing appetizers.

At one weight watcher point per roll-up, you can have multiple for a filling, protein-focused snack. With all the flavor that is packed into these little rolls, not even your most picky guests will be able to tell that these are “lightened up.” So, let’s dive into the kitchen and uncover the secrets to creating these mouthwatering delights!

Three reasons why you need to make this recipe!

It’s a perfect, one-bite appetizer

The worst kind of appetizers are the ones where you don’t know if you should bite it in half or try and fit the whole thing in your mouth. With these cream cheese roll-ups, it is an easier one-biter. Perfect for hosting a party, so there is no awkward chewing.

No utensils are needed.

If you need a snack on the go that requires no cleanup and no utensils, this is it! Take it on the go and you can easily eat it in the car without having to really pay attention.

It’s already perfectly portioned.

When it comes to cheesy food, it’s very easy to overeat. It’s just so good. But these cream cheese roll-ups are already individually portioned, so it’s much easier to control how much you eat. You can pick 3-4, depending on how much you need, and keep calories in check.

Ingredients you need to make Cream Cheese Roll-Ups:

1 package of full-size tortillas
2- 8 oz packs of light cream cheese, softened
1/2 cup salsa
1 cup reduced-fat shredded cheese (a 3-cheese blend works well)
Green onion, diced

How to make Cream Cheese Roll Ups (step by step):

A few hours before getting started, leave the cream cheese out on the countertop so that it softens. If you need to get started right away, you can pop it in the microwave for about 1 minute.
Mix the cream cheese, salsa, shredded cheese, and green onion together. If it seems too soft then pop it in the fridge for up to 30 minutes to harden up a bit, otherwise go ahead and spread the mixture onto the tortillas. You want to spread only a little, just enough to cover the whole tortilla.
Repeat with the remaining mixture and roll the tortillas up. You should have enough for 8 tortillas, if you are getting less then you might be making them too thick.
Place the rolled tortillas in the fridge for up to 60-90 minutes to harden up a bit and make cutting them more manageable.
Unfortunately, with this recipe, you will have end pieces that do not look as pretty as the rest. You can still eat them- or let the kids have them!
Each roll should produce 10 pieces plus 2 ends giving you 80 pieces to serve (and a bag full of ends).

Makes 96 rolls (including ends). Nutrition info per roll: Calories 26, Fat 1.2g, Saturated fat 0.8g, Carbs 2.3g, Fiber .1g, Sugars .4g, Sodium 67 mg, Protein .98g.

WW Points

8 tortillas 24 points
16 oz of light cream cheese 49 points
1/2 cup salsa 0 points
1 cup reduced-fat shredded cheese 13 points
Green onion 0 points

1 point per roll based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

Based on the brands used, these are 1SP each. However, you can have 5 pieces for 4SP.

Cream Cheese Roll-Up Variations:

You can play around with the ingredients you use and get these to two pieces for 1 ww point. Use fat-free cream cheese, fat-free shredded cheese, and/or low-carb tortillas if you can find them. Mission makes a fantastic carb-balance tortilla that would work great for this recipe.
Mix in a ranch dressing packet for more flavor.
You could even take out the salsa, and use ¼ cup buffalo sauce, and ranch seasoning for a buffalo ranch cream cheese roll-up.
For pizza cream cheese roll-ups, take out the salsa and add sliced turkey pepperoni, diced black olives, and chopped fresh basil. Marinara makes a great dipping sauce.
Diced pimentos, diced jalapeno, or crumbled bacon are also great additions.
You can lay thin slices of ham or deli turkey on top of the cream cheese mixture before rolling the tortillas.
For a Mexican version, use taco seasoning instead of ranch, and add diced cilantro.
You could make a sweet version with light cream cheese, Swerve brown sugar, and cinnamon.
If you need them to be vegan, use Kite Hill cream cheese and Daiya shredded cheddar.

Tips and Tricks for Cream Cheese Roll-Ups.

Make sure to chill them before cutting them. Otherwise, you’ll just smash the rolls.
Use a serrated knife and gently saw back and forth instead of pushing straight down. You’ll keep the slices round.
You can make these the night before serving, just make sure to cover them well in the fridge. Also, make sure they come to room temp before serving. Flavors are much more prominent when they are not cold. You can even make these up to 2 days before serving.
As long as they are eaten within 3 days, you shouldn’t have any issues with soggy tortillas.
Pro tip: use the back of a spoon to spread the cream cheese mixture on the tortillas. Using a butter knife is sometimes hard to get flat and spread it evenly. The back of the spoon gives enough leverage for your hand to stay high, and not rub into the mixture while spreading.

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