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Spicy Tortilla Rollups

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Spicy Tortilla Rollups are layers of flavor starting with a spicy pesto base and ending with fresh baby spinach. Roll up tight, slice and pop in your mouth.

Spicy Tortilla Rollups are stacked as a pyramid and are included in the list of 17 Amazing Vegan Appetizers.

 

We often have big holiday parties with a mix of family and friends. They all know each other from years past so it is always lots of fun!

One of the things I have learned as a host is to prepare as much as I can in advance and make it simple.

I’d really like to share a recipe I made using one of Tabasco’s sauces. It’s not the splash here and splash there of a very hot hot seasoning but an actual sauce that is used in recipes as a flavoring.

 

Spicy Tortilla Rollups are layers of flavor starting with a spicy pesto base and ending with fresh baby spinach. Roll up tight, slice and pop in your mouth.
 

Don’t get me wrong. You can put it all over any taco to your heart’s content but for this party, I would like to take advantage of its smoky pepper sauce flavor and treat the guests to something special.

We’ll all be in the party mood in no time. Also, my rollups are all gone so I need to go shopping again. That’s okay though.

Spicy Tortilla Rollups only take a few minutes to prepare.

 

Spicy Tortilla Rollups are layers of flavor starting with a spicy pesto base and ending with fresh baby spinach. Roll up tight, slice and pop in your mouth.

I would love to tell you a little story. Years ago, I was very lucky and I got to visit Tabasco’s McIlhenny Co. on Avery Island in Louisiana.

I will never forget it – meaning it was so cool.

You drive onto the island passing huge oaks with Spanish moss dripping from the limbs. The ‘factory’ was a beautiful big old sprawling brick building.

 

Spicy Tortilla Rollups are layers of flavor starting with a spicy pesto base and ending with fresh baby spinach. Roll up tight, slice and pop in your mouth.
 

A tour guy took us inside and there were lots of vats and I remember two levels. We had to wear masks like those painters masks because of the pepper fumes. I loved it!

Needless to say, he took us through this area very quickly and then we got to the bottling area. All these little bottles lined up and being filled by ingenious machinery.

Capped and labeled and ready to enjoy. I still have my little 2″ bottle souvenir. Unopened, of course. Right in the front corner of my pantry.

 

Spicy Tortilla Rollups are layers of flavor starting with a spicy pesto base and ending with fresh baby spinach. Roll up tight, slice and pop in your mouth.

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Spicy Tortilla Rollups with a close-up of the rolls with veggie layers showing at the downward angle.
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5 from 4 votes

Spicy Tortilla Rollups

Spicy Tortilla Rollups are layers of flavor starting with a spicy pesto base and ending with fresh baby spinach.
Course Appetizer
Cuisine Finger Food
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 60 Rollups
Calories 36kcal
Author Ginny McMeans

Ingredients

  • 10 whole wheat tortillas
  • 1/4 cup sun dried tomato pesto
  • 2 tablespoons Tabasco Green Jalapeno Sauce
  • 8 ounces roasted red bell peppers you can buy them in a jar
  • 1/4 cup onion finely diced red onion
  • 15 ounces black olives - about 15 ounce can, large pitted black olives, sliced
  • 10 ounces baby spinach
  • toothpicks

Instructions

  • To a small bowl add the pesto and Tabasco Jalapeno Sauce. Mix well and set aside.
  • Lay all of your tortillas out on the counter.
  • This makes everything go very quickly and you can see that you are dividing all of your ingredients evenly.
  • Spread the sun dried tomato pesto (link for homemade pesto) mixture all over each tortilla in a thin even layer. It is only about 2 teaspoons each tortilla.
  • When you go to lay the layers keep in mind that you just want a bite of this and that in each bite that you take.
  • Lay strips of the roasted red bell peppers all in one direction. About 5 strips, widely spaced all over each tortilla.
  • Sprinkle about 5 black olives, sliced, on each tortilla.
  • Lightly sprinkle the finely diced red onion over each tortilla.
  • Lay about 5 to 7 baby spinach leaves on each tortilla. These actually touch and sometimes overlay each other. Don’t go all the way to the top edge with the spinach. Leave at least an inch so that when you roll up the tortilla the spinach stays inside the tortilla and does not stick out.
  • Roll up each tortilla as tight as you can going the direction where the red bell peppers are laying widthwise as you roll.
  • Lay on a cutting board.
  • Stick a toothpick in the exact center of the tortilla to keep it closed. Not too close to the edge so that the tortilla does not tear. Grab quit a bit of the tortilla with the toothpick. See my photos for a visual.
  • Now, you are looking down at the tortilla with a toothpick grasping the center. About every 1 1/2? or so, to the left and right, stick another toothpick to help keep the tortilla closed.
  • Next, with a very sharp knife slice through the tortilla in the center space between each toothpick. You will get 6 appetizer rounds out of each tortilla. The ends are to go in a baggie and eaten as a snack – later.

Nutrition

Nutrition Facts
Spicy Tortilla Rollups
Amount Per Serving (3 Rollups)
Calories 36 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 234mg10%
Potassium 36mg1%
Carbohydrates 4g1%
Vitamin A 495IU10%
Vitamin C 3.5mg4%
Calcium 25mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

TO MAKE AHEAD:

Lay the cut rollups in a hard-sided container. Cover with its lid or with saran wrap. You want to keep the air out so they don’t dry up. Refrigerate until the party.

They will keep in the fridge 3 to 4 days.

 

Here’s one more picture but of another delicious and very popular roll-up. Pesto Tortilla Rollups!

Pesto Tortilla Rollups are stacked like a pyramid on a red square plate.
 

 

Reader Interactions

Comments

  1. Ginny McMeans

    That is just great Becky! I love them too (blush) but I also really like your addition of mushrooms to the second batch. It’s a great way to use extra veggies. Thanks so much for letting us know!

  2. Becky M.

    I made these twice this weekend and they were delicious! the Sun Dried Tomato Pesto makes the roll ups! I added spinach leaves as a base on the tortilla before layering the ingredients, and I added a layer of thinly sliced mushrooms on top of the olives. I still topped the ingredients with spinach leaves, too, but had the mushrooms on hand and tried them with my second batch! This recipe is a keeper!

  6. Chris

    Ginny these look adorably delicious! Absolutely LOVE spicy snacks, so these are going to be perfect whip up at my next gathering. Also, very jealous you got to visit Tabasco’s McIlhenny Co.!!

  9. [email protected]

    I love anything spicy and I love that these rollups can be made in advance. Tabasco is my go-to hot sauce and I really like the chipotle tabasco. It’s great for anything Mexican. I’ve been wanting to go on that tour next time I go to New Orleans. It’s good to know you enjoyed it!

  13. Emily

    I love the simplicity of this recipe – so perfect for the busy holiday season! Any chance you have room for one more at your party?! #client

  23. Lauren @ Healthy Delicious

    I love roll ups! I haven’t had them in ages, so I definitely need to make them soon. Love the spicy aspect to these, too. That green Tabasco is my favorite and I’m so jealous that you go to visit their factory.

  26. Jaren (Diary of a Recipe Collector)

    I love that you used Tabasco!! We live about an hour and a half away from the Tabasco plant in Louisiana. My husband’s grandparents and many family relatives worked there years ago. I love any sort of rollup especially knowing they have a family favorite in there!

  39. Ginny McMeans

    Sure! It is just a matter of substituting what you like. Thinly sliced and sauteed mushrooms would be great. You could even chop up some walnuts or almonds and sprinkle a little inside.

  48. Deirdre

    Lovely starter for the Vegan and Vegetarians in the family but none of them like olives. Can you suggest what I can use instead as I would like to make them. Thank you Deirdre

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