Spinach Roll-Ups

Ingredients

• 227 g (8 ounces)softened cream cheese
• 15 ml (1 tablespoon)minced jalapeño
• 45 ml (3 tablespoons)chopped coriander
• 1.25 ml (1/4 teaspoon)salt
• 2.5 ml (1/2 teaspoon)pepper
• 5 ml (1 teaspoon)olive oil
• 1 smallred onion, diced
• 170 g (6 ounces)spinach
• 10 smallflour tortillas
• 8 slicesthick-cut bacon, cooked and crumbled
• 113 g (1 cup)shredded Monterey Jack cheese

Instructions

1. 1

   Mix the filling

   In a small bowl, mix the cream cheese with the jalapeño, coriander, salt and pepper.

2. 2

   Cook the onion

   Heat the olive oil in a frying pan and cook the diced red onion for about 3 minutes, until soft and translucent. Take it out of the pan and set it aside.

3. 3

   Wilt the spinach

   Put the spinach in the pan and cook for about 3 minutes, until wilted. Drain away as much water as possible, then set the spinach aside.

4. 4

   Spread the filling

   Divide the cream cheese mixture and cooked red onion among the tortillas.

5. 5

   Add the toppings

   Top the tortillas with the spinach and crumbled bacon.

6. 6

   Add the cheese

   Sprinkle the shredded Monterey Jack over the toppings.

7. 7

   Chill the rolls

   Roll up the tortillas and refrigerate them for 1 hour so they firm up before slicing.

8. 8

   Slice the rolls

   When ready to serve, trim the ends and cut each roll into 6 equal pieces. Arrange them on a baking sheet, preferably lined with foil or baking parchment for easier cleaning.

9. 9

   Grill until golden

   Place the tortillas under the grill for about 4 minutes, until the cheese has melted, then serve.

What are spinach roll-ups?

Spinach roll-ups are bite-sized tortillas filled, rolled and sliced to serve as a snack or party appetiser. This version brings together a creamy, seasoned cheese filling, cooked spinach, bacon and a little jalapeño heat.

The recipe uses a familiar American combination of cream cheese, bacon and melted cheese. Chilling the rolls before slicing helps them hold their shape, while grilling them at the end warms the filling and melts the topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 6g protein, 9g carbs, 9g fat.

The flour tortillas provide most of the carbohydrates, while cream cheese, bacon and Monterey Jack contribute much of the fat; the bacon, cheese and cream cheese also supply protein. Serve three pieces with a fresh salad or crunchy vegetables to add a lighter, fresh element to the plate.

Build the filling

Cream cheese: softened cheese is easier to mix and spread evenly across the tortillas. The jalapeño, coriander, salt and pepper season it throughout.

Onion and spinach: cook these separately as directed, then drain the spinach well. Removing excess moisture helps keep the tortillas from becoming soggy.

Roll for neat slices

Even layers: spread the cream cheese mixture and onion over the tortillas, then distribute the spinach and bacon before adding the shredded cheese. Keeping the toppings reasonably even makes the rolls easier to slice and serve.

Firm rolls: roll each tortilla up before chilling it for 1 hour. The rest helps the filling set enough to make cutting cleaner.

Watch the grill

Timing: the recipe calls for about 4 minutes under the grill. Check the rolls as they cook, since grill strength and distance from the heat can vary.

Doneness: take them out when the cheese has melted. The recipe does not require a longer bake; the final step is a short grill to warm and finish the assembled rolls.

Plan the portions

Each of the 10 tortillas is cut into 6 pieces, making 60 pieces altogether. At 20 servings, that works out to 3 pieces per serving.

For a party, arrange the cut pieces on a platter soon after grilling so the cheese is still warm and soft.

What to serve alongside

These rich, savoury bites pair well with crisp vegetable sticks or a simple green salad. A fresh tomato salsa can also offer a bright contrast to the creamy filling and bacon.

If serving them as part of an appetiser spread, include lighter, fresh options alongside the warm roll-ups.

Recipe notes & tips

• Soften the cream cheese before mixing so it spreads more readily.
• Drain the wilted spinach thoroughly to limit moisture in the rolls.
• Spread the filling and toppings across the tortillas as evenly as possible.
• Chill the rolled tortillas for the full 1 hour before cutting.
• Line the baking sheet with foil or baking parchment for easier clean-up.
• Keep an eye on the rolls under the grill and remove them once the cheese has melted.

Variations

• More heat: add extra minced jalapeño to the cream cheese mixture.
• Herb swap: use chopped parsley in place of the coriander.
• Cheese change: try another good-melting shredded cheese instead of Monterey Jack.
• Meat-free: leave out the bacon and add more wilted spinach.
• Smaller tortillas: use smaller flour tortillas and cut each roll into fewer pieces.

Common mistakes to avoid

• Wet spinach: drain it as thoroughly as possible so excess liquid does not soften the tortillas.
• Cold cream cheese: soften it before mixing to make spreading easier.
• Overfilled tortillas: distribute the toppings evenly so the rolls are easier to close and slice.
• Skipping the chill: refrigerate the rolls for 1 hour to help them firm up before cutting.
• Uneven slices: trim the ends first, then cut each tortilla roll into 6 equal pieces.
• Unwatched grilling: check the rolls during the 4-minute grill time and take them out when the cheese melts.

How to store

Store leftover roll-ups in an airtight container in the fridge and use within 3 days. Reheat briefly under the grill until warmed through, watching closely so they do not overcook.

Frequently asked questions