Creamy Avocado Roll-Ups

Ingredients

• 1 mediumripe avocado, chopped
• 75 g (½ cup)tomato, diced
• 57 g (2 oz), at room temperature or softenedcream cheese (or yoghurt or sour cream)
• 2 tablespoonsfresh coriander, chopped
• 1 teaspoonlime juice
• ½ teaspoongarlic powder
• ½ teaspoon, optionalpaprika or chilli powder
• ¼ teaspoonsalt
• ¼ teaspoonpepper
• 2 tortillas, 23 cm (9 inches) roundtortillas

Instructions

1. 1

   Mix the filling

   In a medium bowl, combine the avocado and cream cheese. Stir in the tomato, coriander, lime juice, paprika, salt and pepper.

2. 2

   Roll and slice

   Spread half the avocado mixture over each tortilla, leaving a small border around the edges. Roll each tortilla up tightly, trim the ends, then slice into 2.5 cm (1-inch) rolls.

3. 3

   Serve or chill

   Serve straight away, or cover with cling film and refrigerate until ready to serve.

What are avocado roll-ups?

These are tortilla wraps filled with a soft, creamy avocado mixture and cut into bite-sized rounds. They are a quick, informal snack rather than a traditional dish with a specific origin.

Cream cheese gives the avocado a smooth, spreadable texture, while tomato, lime and coriander add freshness. The filling comes together without cooking, making this version especially speedy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 367 calories, 10g protein, 37g carbs, 22g fat.

The tortillas provide most of the carbohydrates, while avocado and cream cheese contribute much of the fat; the cream cheese also supplies some protein. Pair a serving with a green salad or crunchy vegetables for a more balanced plate.

Choosing the ingredients

Ripe avocado: choose one that yields gently when pressed, so it mashes and spreads easily. If it is very firm, the filling may be lumpy.

Soft cheese: room-temperature cream cheese is easier to combine with the avocado. The listed alternatives, yoghurt or sour cream, can make the mixture softer, so spread it gently.

Fresh flavour: tomato, lime juice and coriander brighten the rich filling. Paprika or chilli powder is optional; garlic powder is in the ingredient list, though it is not included in the written method.

Getting a neat filling

Spread evenly: divide the mixture between the two tortillas and leave a narrow border. An even layer makes the rolls easier to close and helps keep filling from squeezing out.

Roll firmly: start at one edge and roll tightly without pressing so hard that the tortilla tears. If the filling reaches the edge, use a little less near the seam.

Texture and doneness cues

The filling should be creamy but still have some texture from the diced tomato and chopped avocado. If it seems too thick to spread, work it gently with a spoon rather than adding extra ingredients.

The finished rolls should hold their shape when sliced. A sharp knife and a gentle sawing motion help make clean rounds.

Timing and serving

Assembly takes about five minutes, and there is no cooking time. For the freshest colour and texture, slice and serve the roll-ups soon after making them.

Serve them as a snack, a light lunch or part of a sharing plate. A crisp green salad or vegetable sticks make a fresh accompaniment.

Making them ahead

The recipe allows the rolled tortillas to be covered and chilled until serving. Keeping them whole until just before serving can help the cut faces stay tidy.

Avocado can darken with exposure to air, so press the covering close to the rolls and avoid leaving them uncovered.

Recipe notes & tips

• Soften the cream cheese before mixing to make the filling easier to spread.
• Dice the tomato finely so larger pieces do not make the tortillas difficult to roll.
• Leave a small border around each tortilla to help keep the filling inside.
• Use a sharp knife to slice the rolls without squashing them.
• For the neatest presentation, trim the ends before cutting the tortillas into rounds.

Variations

• Add chilli: use the optional chilli powder for a warmer flavour.
• Swap the herbs: use chopped parsley in place of coriander.
• Choose a tangier base: use yoghurt or sour cream instead of cream cheese.
• Add crunch: scatter finely diced red onion through the filling.
• Make smaller bites: use smaller tortillas and slice them into shorter rounds.

Common mistakes to avoid

• Using firm avocado: it will be harder to spread; choose one that yields gently to pressure.
• Overfilling the tortillas: the mixture can escape as you roll; keep a small border clear.
• Rolling loosely: the slices may fall apart; roll each tortilla snugly before cutting.
• Cutting with a blunt knife: it can squash the rounds; use a sharp blade and a gentle sawing motion.
• Leaving them uncovered: the filling can darken; cover the rolls until serving.

How to store

Cover the roll-ups tightly and refrigerate, then serve as soon as practical for the freshest avocado colour and texture. The recipe gives no specific storage duration; these are best made shortly before serving, and reheating is not needed.

Frequently asked questions