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© 2015 by Jacquelyn Jones



Vegan Cream Cheese Veggie Rolls

August 27, 2018

Is everyone ready for Labor Day weekend?!  I know I am!  It's my birthday weekend, I'm going to make these rolls and get ready to PAR-TAY!  Whohoo!  I'm going to get veggie roll wasted!  Don't make going or throwing a Labor Day party a daunting task! Just roll with the punches, chill out and make these creamy, dreamy, veggie stuffed rolls. The ingredients are simple, guilt-free and only take about 15 minutes.  Now who's  ready to PAR-TAAY?  You are!  Let's do this!! 


*To see how to make my fabulous recipes, visit my Starving and Single Facebook Page, where I go live every Monday night at 6pm PST.



  • 8 oz Kite Hill Chive Cream Cheese Spread (or use plain vegan cream cheese, and add 1 tbsp of fresh chives)

  • 1/2 cup Mirepoix Mix (carrots, onion, celery-found pre-chopped at the grocery store)

  • 2 tbsp fresh dill, chopped

  • 2 cloves garlic, minced

  • dash salt & pepper

  • 1 bell pepper, thinly sliced (I like red)

  • 1 cucumber, halved and thinly sliced

  • several handfuls of micro rainbow mix (a mixture of arugula, broccoli, amaranth, beet tops, parsley, radish and kale-found next to the sprouts and herbs at grocery store or just use arugula)

  • 8 tortillas (I love Cabo Chips Jalapeño Cilantro Tortillas)



  1. In a small bowl, mix together chive cream cheese, mirepoix mix, dill, garlic and s&p until well blended.  

  2. Lay a tortilla flat on a cutting board.

  3. Spread about 1-2 tbsp of your veggie cream cheese on the tortilla.

  4. Place 3-4 pepper slices, 3-4 cucumber slices and a handful of micro rainbow mix on top of the cream cheese spread.

  5. Like a burrito, fold in both ends and roll up the tortilla as tight as possible.

  6. Using a serrated knife, cut into equal bite size pieces.

  7. Make pretty on a plate and either serve immediately, or refrigerate.  I don't recommend making these a day ahead, as the tortilla may get soggy overnight.  


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