Pesto Tortilla Rollups

Pesto Tortilla Rollups Pin Word

Pesto Tortilla Rollups came to my mind when I was brainstorming with myself. I was trying to think of a rollup that I had never had before and with items that I loved. Oh, I thought – a pesto! Maybe two pestos? All I could do was try it. Gee, aren’t I smart? It was so good and the pestos are very different so their flavors really stood out. Using the beans as a base was also a good combo and it held the rolls together. Don’t be tempted to add more ingredients because these are perfect.

Pesto Tortilla Rollups

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 60

Serving Size: 2 to 3 Rollups

Pesto Tortilla Rollups


10 Tortilla that are about 6-8" across - you can use less tortillas if you buy the larger size. They are just for stuffing and rolling anyway.

1 White Kidney Beans or pinto beans or homemade refried beans that equal about 10 ounces (I used giant white beans, cannellini).

2 Tablespoons of your favorite salsa

Small jar of Basil Pesto or homemade that equals about 2 ounces

Small jar of Sun Dried Tomato Pesto or homemade that equals about 2 ounces


Process the whole beans in a Food Processoror mash really well with a fork.

Put the processed beans in a small mixing bowl and mix in the salsa.

Now for assembly.

Spread a small amount of the bean mixture on the tortilla.

See the photo below.

Go almost to the edge and not real thick.

Spread a little bit of both pestos on the tortillas that already have the bean mixture.

Now roll up the tortillas firmly but not tight. You don't want to squish out the ingredients.

Cut the roll with about 1" slices.

The end slices are what you call throw always but don't throw them away. Eat them!

Lay on a plate in a pretty stack and serve.

They keep in the fridge for about 4 days so you can make them ahead for a party.

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Pesto Tortilla Rollups — 19 Comments

  1. They look great! Will certainly try them out. What is the 1 minute cook part? Just to warm them up? Thanks for a great recipe.

  2. This recipe looks delicious! I’m in a college dorm living situation right now and never want to make anything too complicated, so this is perfect. Thanks for sharing!

  3. I’m going to mix Italian dressing instead of salsa, and I couldn’t find a ready-made sun dried tomato pesto that didn’t have cheese in it, so I have an olive pesto and a basil pesto. Wish me luck and I hope its as good as yours!

  4. Pingback: Amazing Recipes for Tortilla Roll-upsFavorite Food Recipes

  5. Hi Ginny,
    The rollups are really delicious! I made my own pesto paste and also added chopped up artichokes. Yum!

    • It really depends on how long the plane trip was including the driving time and waiting at the airport. They would travel well but I am always nervous about keeping things at room temperature too long. I would not like to keep these out of the fridge for more than 2 hours.

  6. Hi and Thanks! I am a recipe junkie, so excited to make this recipe. What a great Foodie for my entertainment menu…always looking for something easy and quick and delicious. Thanks again.

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