Sun-Dried Tomato Basil Roll-UpsThis Post May Contain Affiliate Links. Please Read Our Disclosure Policy
These Sun-Dried Tomato Basil Roll-Ups are a simple, crowd-pleasing appetizer for spring or summer.
Earlier this week I made a colorful pasta salad with sun-dried tomatoes. Because I purchased more sun-dried tomatoes than that recipe called for, I thought about a way to use the extras The result: Sun-Dried Tomato Basil Roll-Ups.
Sun-Dried Tomato Basil Roll-Ups:
I don’t know how it is for you, but roll-ups (a.k.a. pinwheels) are one of my go-to appetizers. I love them because they are easy to make and serve. You can also get creative with the filling, and everyone seems to love the flavorful bites.
These Sun-Dried Tomato Basil Roll-Ups are no exception. The basil and sun-dried tomatoes pair perfectly with the spinach, cream cheese, and parmesan cheese.
How do you make roll-ups?
To make any roll-up, simply spread your filling on a tortilla, being careful not to tear the tortilla. Then roll it up and slice it. For these roll-ups, I made a filling that combines cream cheese, parmesan cheese, sun-dried tomatoes, spinach, garlic, and fresh basil leaves.
I’m not sure if there is an “original” roll-up recipe, but a classic recipe for me are these Tortilla Roll-Ups with Salsa. Over the years, I’ve had fun creating multiple varieties of it. They are linked below for your reference.
If you like this Sun-Dried Tomato Basil Roll-Up recipe, you will probably like these as well:
- Tortilla Roll-Ups with Salsa
- Cheddar Bacon Ranch Tortilla Pinwheels
- Italian Sub Roll-Ups
- Buffalo Chicken Roll-Ups
Given my fondness for sun-dried tomatoes, the Sun-Dried Tomato Basil Roll-Ups were an instant hit at my house. All of the flavors worked so well together. Nom nom nom!
As I mention in the recipe below, these roll-ups are delicious as they are. However, if you want to add a dipping sauce, I think homemade ranch dressing would be just the thing.
No matter how or when you make and serve these Sun-Dried Tomato Basil Roll-Ups, you (and your guests) are going to love them!
Sun-Dried Tomato Basil Roll-Ups Recipe:
Sun-Dried Tomato Basil Roll-Ups
- 8 ounces cream cheese softened
- 1/2 cup oil-packed sun-dried tomatoes drained and patted dry
- 1/3 cup (thawed and squeezed dry) frozen spinach
- 2 cloves garlic minced
- 1/4 cup shredded parmesan cheese
- Salt and pepper to taste
- 20 basil leaves
- 2 large flour tortillas
- In a bowl, thoroughly mix together the cream cheese, sun-dried tomatoes, spinach, minced garlic, and parmesan cheese. Add salt and pepper to taste.
- Spoon half of the filling on each flour tortilla and spread out evenly, being careful not to tear the tortilla. Place 10 basil leaves evenly on top of the filling layer.
- Roll up each tortilla tightly. Wrap in plastic wrap and refrigerate for at least an hour.
- Use a serrated knife to carefully cut the tortillas into 1/2-inch slices. Arrange on a platter, and they are ready to serve.
Can these be frozen? Thanks!
No. I do not recommend freezing these.
I’m so grateful for this recipe! We took these along to an outdoor party! Very flavorful and simple to make! I will definitely be making these again! Thankyou!
It’s really hard to find fresh basil right now. Can I use dried?
Delicious. I actually doubled the spinach. My guests loved them!
I left the rollups wrapped in the fridge overnight then cut them before bringing to a party.. The tortillas were very doughy. Should they be toasted before using them to prevent them from getting soggy?
Hey there! Sorry you had issues. It could be the type of tortilla you used. Also, leaving them sit overnight and then I assume all morning (depending on when you served theme) is a long time. The moisture will seep into the tortilla making them “doughy”.
These were so easy and absolutely delicious! Such a great idea for a summer potluck. Love that you did a compilation of cold potluck dish recipes!
Can the sun dried tomato basil roll ups be made the night before?
They sure can!
Do you have to use frozen spinach? Any reason not to use fresh spinach?
You can use fresh. I think you would need to cook it down first.
I made these using gluten free tortillas and took them to a party as an appetizer! People loved them! They were all gone quite quickly! Will definitely make again!
These are going to be perfect for a pool party tomorrow! I’m so glad I found you and can’t wait to try more of your recipes!
Michael – I made the sun-dried tomato basil roll-ups for my book club last night. By following your excellent instructions, they turned out perfectly. There were several questions about the roll ups and how tasty they are. Thank you for being clever, creative, enthusiastic, and extremely accomplished. I Do love your blog and the way you share ideas and information. Kudos to you!
How far in advance can these wraps be made? I want to make them for a work lunch potluck and wondering if I can make these the night before. Also can I use fresh spinach instead of frozen? Thank you!
I loved this recipe it was so good i made it as you have it for my first batch but when i made a 2nd batch i added artichoke hearts chopped so good
I agree with Julie! It looks like some spinach was added as well? Sounds delicious to me either way!
Yep! You’re correct! The recipe has been updated. Thank you so much!
Hi there! Looks delicious. Is that chopped basil leaves in the filling as well as the whole basil leaves placed on the spread? Or is the chopped greens in the filling something else? Can’t wait to try.
Well, that’s embarrassing! Oops! Yes, It’s spinach. I’ve adjusted the recipe. Thank you SO much for pointing that out!
Thanks Michael! I am making these.
You’ve inspired me – as usual! I love your recipes, decorating ideas, and zest for making life more beautiful. Thank you for who you are and what you do!
You made my day! Thank you so much!!
another great entertaining idea, perfect serving sizes and fairly easy prep, so thank you, much appreciated!
You’re so welcome! Enjoy!!