Description
These Lazy Cream Cheese Pickle Rolls are a quick and easy no-cook appetizer featuring creamy softened cream cheese, tart dill pickles, and flavorful garlic and chives, all wrapped in soft flour tortillas. Perfect for snack time or party platters, these bite-sized rolls combine creamy, tangy, and savory flavors with minimal effort.
Ingredients
Scale
Ingredients
- 8 oz cream cheese, softened to room temperature
- 4–6 dill pickle spears, drained and patted dry
- 4 large flour tortillas (or wraps)
- 1/2 to 1 teaspoon garlic powder, to taste
- 2 tablespoons fresh chives or green onions, finely chopped (optional)
Instructions
- Soften Cream Cheese and Prepare Pickles: Leave the cream cheese at room temperature for about 10 minutes to soften. Drain and pat dry the pickles to ensure they remain crisp inside the rolls.
- Spread Cream Cheese on Tortilla: Lay one tortilla flat on a clean surface and spread a generous layer of the softened cream cheese evenly across the entire surface.
- Add Seasonings and Pickles: Sprinkle garlic powder over the cream cheese layer to taste. If using, add the finely chopped fresh chives or green onions evenly on top. Place the dill pickle spears in a line along one edge of the tortilla.
- Roll the Tortilla: Carefully roll the tortilla tightly starting from the edge with the pickles, pressing firmly to create a compact roll. Use a little extra cream cheese to seal the edge if needed to prevent unrolling.
- Slice into Rolls: Using a sharp knife, slice the rolled tortilla into 1-inch bite-sized pieces. For cleaner and easier slicing, refrigerate the whole roll for 15 minutes before cutting.
Notes
- Make sure the cream cheese is properly softened for easy spreading.
- Pat the pickles dry to avoid sogginess in the rolls.
- Refrigerating the rolled tortilla before slicing helps achieve neater slices without squishing.
- Feel free to substitute garlic powder with fresh minced garlic for a stronger flavor.
- These rolls are best served chilled and consumed within a day for maximum freshness.
