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"Cheesy" Roll Ups (v/gf)

The perfect appetizer!
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins

Ingredients
  

  • 10 Wraps 10 mini or 5 regular size (I used mini The Real Coconut wraps)

Filling

  • 2 Cups Cremini Mushrooms Diced
  • 1 250 Block of Vegan Cream Cheese I used Violife
  • 2 Cups Vegan Mozza Shreds I used Violife
  • 2 Cups Vegan Cheddar Shreds I used Violife
  • 2 Tbsp Jalapeño Chopped (less if sensitive to spice)
  • 2 Green Onions Chopped
  • 2 Tbsp Tex Mex see below or use store bought

Homemade Tex Mex Seasoning

  • 1 tsp oregano
  • 1/2 tsp chili
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp garlic
  • 1/4 tsp cumin
  • 1/4 tsp onion
  • 1/4 tsp Red pepper flakes

Dipping Sauce

  • 75% Your Favourite Salsa +
  • 25% Vegan Sour Cream or Plain Coconut Yogurt I use yogurt - no one can tell the difference

Instructions
 

  • Add diced onions to a pan, sauté over medium/high heat for approximately 5 minutes.
  • Prepare and mix cream cheese, cheeses, jalapeño, & green onions.
  • Prepare homemade Tex Mex in a separate bowl and then add 1 tbsp to start. If you like it add the rest! I use the whole mixture.
  • When the mushrooms are ready mix them in to the mixture until everything is well combined.
  • Get your wraps ready and scoop 1-2 Tbsp (for small wraps) on top. Roll tightly and wrap in foil/plastic wrap, or use a toothpick to hold them tightly together.
  • Store in the refrigerator or freezer until you're ready to serve.
  • To cook: bake in the oven on a parchment lined baking sheet at 350F until lightly browned and cheese has melted. *If you use gluten free wraps I recommend baking them whole and then cutting them, but if you use regular wraps you can pre-cut into 1/2 inch slices before putting them in the oven.

Notes

If you aren’t gluten free I highly recommend using regular wraps because they are easier to cut, larger, and stay together better/don’t crack (although the Real Coconut wraps don’t crack, lots of other brands do).