Sun-Dried Tomato Basil Roll-Ups Recipe

Introduction

These Sun-Dried Tomato Basil Roll-Ups are a flavorful and elegant appetizer perfect for any gathering. Creamy, tangy, and fresh with a hint of garlic, they come together quickly and look impressive on a platter.

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup oil-packed sun-dried tomatoes, drained and patted dry
• 1/3 cup frozen spinach, thawed and squeezed dry
• 2 cloves garlic, minced
• 1/4 cup shredded parmesan cheese
• Salt and pepper to taste
• 20 basil leaves
• 2 large flour tortillas

Instructions

1. Step 1: In a bowl, thoroughly mix together the cream cheese, sun-dried tomatoes, spinach, minced garlic, and parmesan cheese. Season with salt and pepper to taste.
2. Step 2: Spoon half of the filling onto each flour tortilla and spread it out evenly, being careful not to tear the tortilla. Place 10 basil leaves evenly on top of the filling layer.
3. Step 3: Roll up each tortilla tightly. Wrap in plastic wrap and refrigerate for at least an hour to let the flavors meld and to firm up for easier slicing.
4. Step 4: Using a serrated knife, carefully cut the tortillas into 1/2-inch slices. Arrange the roll-ups on a platter and serve.

Tips & Variations

• For extra flavor, toast the tortillas lightly before assembling.
• Substitute fresh spinach for frozen if preferred, just be sure to chop finely and drain well.
• Add a pinch of red pepper flakes for a spicy kick.
• Use sun-dried tomatoes packed in water if oil-packed are not available, but drain well to avoid excess moisture.

Storage

Store any leftover roll-ups wrapped tightly in plastic wrap in the refrigerator for up to 2 days. They are best eaten fresh but can be enjoyed cold or at room temperature. Avoid freezing to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these roll-ups ahead of time?

Yes, refrigerate them for at least an hour after assembling to let them set. They can be made a few hours ahead and kept chilled until serving.

Can I substitute the flour tortillas with other wraps?

Absolutely! You can use whole wheat tortillas, spinach wraps, or even large lettuce leaves for a low-carb option. Just be gentle when rolling to prevent tearing.

Sun-Dried Tomato Basil Roll-Ups Recipe

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4.5 from 135 reviews

These Sun-Dried Tomato Basil Roll-Ups are a delicious and easy-to-make appetizer featuring a creamy blend of cream cheese, sun-dried tomatoes, spinach, and parmesan cheese wrapped in flour tortillas with fresh basil leaves. Perfect for parties, snacks, or light lunches, they offer a flavorful and fresh bite with minimal preparation and no cooking required.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 20 bite-sized roll-up slices 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 8 ounces cream cheese, softened
• 1/2 cup oil-packed sun-dried tomatoes, drained and patted dry
• 1/3 cup frozen spinach, thawed and squeezed dry
• 2 cloves garlic, minced
• 1/4 cup shredded parmesan cheese
• Salt and pepper to taste

Assembly

• 20 fresh basil leaves
• 2 large flour tortillas

Instructions

1. Prepare the filling: In a bowl, combine the softened cream cheese, drained sun-dried tomatoes, thawed and squeezed-dry spinach, minced garlic, and shredded parmesan cheese. Mix thoroughly until all ingredients are well incorporated. Season the mixture with salt and pepper to taste.
2. Spread filling on tortillas: Evenly spoon half of the cream cheese mixture onto each flour tortilla. Use a spatula or the back of a spoon to spread the filling evenly across the surface of each tortilla, being careful to avoid tearing the tortillas.
3. Add basil leaves: Place 10 fresh basil leaves evenly on top of the filling layer on each tortilla to add a fresh herbaceous flavor and aromatic contrast to the creamy filling.
4. Roll up tortillas: Tightly roll up each tortilla starting from one edge to create a firm cylindrical shape. This helps keep the filling inside and makes the roll-ups easier to slice.
5. Chill the rolls: Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least one hour. This chilling step helps the roll-ups firm up, making them easier to slice and enhancing the flavors as they meld together.
6. Slice and serve: Remove the rolls from the refrigerator and unwrap. Using a serrated knife, carefully cut each roll into 1/2-inch slices. Arrange the slices on a serving platter and serve immediately as a tasty appetizer or snack.

Notes

• For best results, ensure the spinach is well-drained to avoid sogginess in the filling.
• You can substitute sun-dried tomatoes packed in oil with dry sun-dried tomatoes rehydrated in warm water, though the flavor will differ slightly.
• Wrapping the roll-ups tightly and chilling overnight can intensify flavors and improve slicing.
• If desired, use whole wheat or gluten-free tortillas to accommodate dietary preferences.
• These roll-ups are best served within 24 hours for optimal freshness.

Keywords: sun-dried tomato roll-ups, basil roll-ups, cream cheese appetizer, vegetarian appetizers, no-cook snacks, easy party appetizers, finger food, cream cheese roll-ups