Creamy Taco Roll-Ups

Creamy Taco Roll-Ups

14 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    45 m
Recipe by  Laurenluvs17

“A medley of diced green chiles, green onions, and chopped black olives in a spicy creamy mixture is rolled up into bite-sized pinwheels. Easy and fast to make!”

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Adjust Servings

Original recipe yields 12 roll-ups



  1. Beat cream cheese, sour cream, salsa, hot sauce, and taco seasoning together with an electric mixer in a bowl until smooth. Fold in green chiles, black olives, and green onions.
  2. Spread a thin layer of cream cheese mixture onto each flour tortilla. Roll up each tortilla. Chill for 30 minutes; cut into bite-sized slices to serve.

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Reviews (14)

Rate This Recipe


I made this today and they are very good! I left out the green onions because I don't care for them and I used 7 oz of green chiles just because that's the size I had and I figured extra wouldn't hurt. Good recipe =)



followed recipe just as written. Next time would add a little more hot sauce or spicier salsa-wasn't spicy at all. Also, make sure your layer is thin on tortillas before rolling or rolls right out of shell and makes a mess! Didn't use end cuts of each tortilla because they wouldn't stay shut and didn't have much mixture on them. Very much a crowd favorite! Makes a lot!



This is a great recipe and it makes a lot so a good dish for a big crowd. Make sure you refrige the rolls as the recipe calls for because it makes it so much easier to slice. Trust me.

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Amount Per Serving (12 total)

  • Calories
  • 360 cal
  • 18%
  • Fat
  • 17.1 g
  • 26%
  • Carbs
  • 42.9 g
  • 14%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 969 mg
  • 39%

Based on a 2,000 calorie diet



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Warm and Creamy Bacon Dip


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Creamy Grilled Cheese Roll-Ups