These nacho dip roll ups capture classic nacho flavors in a neat, hand-held bite: seasoned beef-style filling, creamy cheese, jalapeño heat and salsa all spread over a soft flatbread, rolled and sliced into pinwheels. They’re perfect for game day, potlucks, quick lunches or after-school snacks. Most components can be prepared in advance and the rolls sliced just before serving, making them an easy crowd-pleaser. Serve with extra salsa, sour cream or guacamole for dipping and watch them disappear.
- Swap: Use ground turkey or shredded rotisserie chicken instead of beef for a lighter protein while keeping bold nacho flavors.
- Make-ahead: Assemble the rolls up to 24 hours ahead, wrap tightly and refrigerate; slice just before serving for best texture.
- Storage: Sliced roll ups keep in an airtight container in the refrigerator for up to 2 days.
- Variation: Replace the meat with refried beans for a satisfying vegetarian version.
- Serving: Arrange pinwheels cut-side up on a platter next to small bowls of salsa, sour cream and guacamole for a complete nacho spread.
I developed this recipe using Flatout Light Original flatbreads for a thin, flexible wrap that’s ideal for roll ups. One package contains six flatbreads, and this recipe yields about 60 pinwheels when each roll is sliced into ten pieces. They’re a smart, portion-friendly snack—about 1 SmartPoint per two pieces in the plan referenced here.
Nacho dip roll ups
Ingredients
- 1 package Flatout Light Original flatbreads, 6 in a pack
- 1 8 oz package light cream cheese, softened
- 3 Tbsp light sour cream
- 2 Tbsp reduced-fat mayonnaise
- 1/2 Tbsp Worcestershire sauce
- 1.5 tsp chili powder
- 1/4 cup salsa
- 1/2 cup reduced-fat shredded cheese, use your preferred blend
Instructions
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In a medium bowl, combine the softened cream cheese, light sour cream, reduced-fat mayonnaise, Worcestershire sauce, chili powder, salsa and shredded cheese. Stir until smooth and evenly mixed.
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Spread an even layer of the mixture over each flatbread. Roll each flatbread tightly lengthwise to form a log.
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Wrap the rolls in plastic and refrigerate for at least 30 minutes to firm up, which makes slicing neater.
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Unwrap and cut each roll into 10 pieces, including the ends, to yield about 60 pinwheels total. For a party tray you can omit the end pieces if desired.
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Keep the pinwheels refrigerated until ready to serve. Arrange cut-side up on a platter with small bowls of salsa, sour cream and guacamole.
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Makes about 60 pieces. Serving size: 2 pieces. Approximate nutrition per serving (2 pieces): 41 calories; Fat 1.9 g; Saturated fat 0.9 g; Carbs 3.6 g; Fiber 1.6 g; Sugars 0.7 g; Protein 3 g.
Additional Info
