Delicate, colorful tortilla rolls with cold cuts are a classic and very impressive appetizer, perfect for New Year's Eve 2025. They consist of thin tortilla wraps spread with creamy cheese, a layer of ham, grated cheese, and fresh vegetables (lettuce, cucumber, red bell pepper). After rolling and chilling, they are cut into small, handy pieces that look great on a platter and are easy to serve to guests. The dish combines the creamy texture of the cheese with the crunchiness of the vegetables and the tenderness of the cold cuts; visually, it attracts attention with the color of the bell pepper and the green of the lettuce. They can be served with garlic or horseradish sauce, sprinkled with sesame seeds and chopped chives, perfect for a party buffet and finger food.
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Gather all the tools: cutting board, large sharp knife or serrated knife (for cutting rolls), mixing bowl, spoon or spatula for spreading, kitchen scale, plastic wrap, and a plate or serving platter. Make sure the workspace is clean and dry.
Wash and dry the lettuce, cucumber, and bell pepper. Tear the lettuce from the core, select firm leaves, and tear them into smaller pieces - do not chop too finely (about 1-2 cm wide). Cut the cucumber lengthwise into thin, long strips (thickness 3-5 mm). Cut the bell pepper in half, remove the seeds, and slice it into thin strips about 3-5 mm wide. After cutting, arrange the vegetables next to each other on the board.
Grate or thinly slice the yellow cheese. If you are using sliced cheese, cut it into thin strips. Measure the weight of the cheese — 150 g is about 1.5 cups of grated cheese. Place the prepared cheese next to the other ingredients.
In a medium bowl, transfer 200 g of cream cheese. Add 1 g of salt (a pinch) and 2 g of freshly ground pepper (two pinches). If you are using mayonnaise (optional), add 60 g. Add chopped chives (optional, 15 g). Mix with a spoon or spatula for about 30-60 seconds until the mixture becomes smooth, lump-free, and easy to spread. Taste and adjust seasoning with an additional pinch of salt or pepper if needed.
Lay one tortilla on a clean flat surface or board. Spread about 25 g of cheese mixture (use a spoon, then spread with a spatula) evenly over the entire surface of the tortilla, leaving a free strip about 1.5-2 cm wide along the longer edge, which will be the outer edge of the roll. The mixture should form a thin but complete layer — do not apply too much, as the tortilla will become difficult to roll.
On the cheese layer, evenly arrange slices of ham (about 25 g of ham per tortilla — 1-2 slices, covering the center), then a thin strip of grated cheese (about 19 g), pieces of lettuce, strips of cucumber, and bell pepper. Lay the vegetables parallel to the longer edge of the tortilla, leaving the mentioned free strip at the outer edge.
Start rolling the tortilla from the longer edge with the vegetables, covering the filling and gently squeezing to form a tight roll. Roll all the way to the end so that the loose strip is underneath, securing the roll. Wrap each roll tightly in plastic wrap, pressing lightly with your hand to maintain the shape. After wrapping all the tortillas, place them in the refrigerator for at least 30 minutes (ideally 45 minutes). Chilling will firm up the filling and make cutting cleaner.
Take the chilled, wrapped rolls out of the fridge. Unwrap the foil and place the roll on a cutting board. Use a sharp knife, preferably serrated (you can also moisten the knife with water beforehand), and cut the roll into pieces 2-3 cm wide — from one tortilla, you will get 6-8 servings. While cutting, hold the knife firmly and make one smooth forward and backward motion; do not crush the roll. After cutting, arrange the pieces nicely on a platter, cut side up.
Before serving, sprinkle the rolls with toasted sesame seeds (optional) and finely chopped chives (optional). You can serve small bowls with additional sauces (e.g., garlic sauce, horseradish sauce, or a mild yogurt dip) alongside. Serve on a flat platter with toothpicks so guests can easily pick up the rolls.
Store the remaining rolls wrapped in plastic wrap in the refrigerator for up to 24 hours. After a longer time, the tortilla may become moist from the vegetables; they are best fresh, within 24 hours.
Tortilla rolls (wraps) have their roots in the cuisines of America and Mexico, where tortilla is a staple in many dishes; cold versions with creamy fillings became popular as a party snack in the second half of the 20th century.
Serve the rolls chilled, arranging them closely on a platter with the cut side up. Make sure each piece has a proportional amount of vegetables, cheese, and cold cuts. Serve with small bowls of sauces on the side (garlic, yogurt, mustard). Use toothpicks so guests can easily pick up a portion.
Store in the refrigerator wrapped tightly in plastic wrap for up to 24 hours. Freezing is not recommended. If the rolls lose their firmness, chill them again in the refrigerator for 30 minutes before serving.
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