Description
These Veggie Pinwheels with Cream Cheese are the perfect light and refreshing appetizer or snack! Made with a colorful array of fresh vegetables and a creamy, tangy filling wrapped in soft tortillas, they are easy to make, and bursting with flavor. Perfect for parties, picnics, or as a quick lunch, these pinwheels are a hit with both kids and adults. Customizable to your tastes, they’re a great way to sneak in some healthy veggies in a fun, bite-sized form!
Ingredients
Scale
- 4 large flour tortillas (whole wheat or spinach tortillas work well too)
- 8 oz cream cheese, softened
- 1 tablespoon ranch dressing mix (or ranch seasoning)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika (optional)
- 1/2 cup shredded carrots
- 1/2 cup cucumber, thinly sliced
- 1/2 cup bell peppers, finely chopped (any color)
- 1/4 cup fresh spinach, chopped
- 1/4 cup red onion, finely chopped
- Fresh herbs (optional, such as dill or parsley)
Instructions
- Make the Cream Cheese Filling:
- In a medium bowl, combine the softened cream cheese with ranch dressing mix, lemon juice, garlic powder, onion powder, and paprika. Stir until smooth and well-blended.
- Prepare the Vegetables:
- Wash and dry the vegetables.
- Grate the carrots, slice the cucumber thinly, chop the bell peppers and red onion finely, and chop the spinach.
- Assemble the Pinwheels:
- Lay one tortilla flat on a cutting board or clean surface.
- Spread a generous layer of the cream cheese mixture evenly over the entire surface of the tortilla, leaving a small border around the edges.
- Sprinkle the shredded carrots, sliced cucumber, chopped bell peppers, spinach, and red onion over the cream cheese layer. Add a few fresh herbs like parsley or dill for extra flavor, if desired.
- Roll the Tortilla:
- Starting at one edge, carefully roll the tortilla tightly into a cylinder, ensuring the filling stays inside.
- Repeat with the remaining tortillas.
- Cut and Serve:
- Using a sharp knife, slice each rolled tortilla into 1-inch wide pinwheels.
- Arrange the pinwheels on a serving platter, and serve immediately or refrigerate for 30 minutes to allow the filling to set and make the pinwheels easier to slice.
- Enjoy:
Serve these veggie pinwheels as a light snack, appetizer, or party food. They pair wonderfully with a side of salsa or dipping sauce!
Notes
- You can substitute the cream cheese with Greek yogurt or a dairy-free alternative for a lighter version.
- Feel free to customize the veggies based on what you have on hand—sliced avocados, tomatoes, or olives would be great additions.
- These pinwheels can be made ahead of time and stored in the refrigerator for up to 2 days. Make sure they are tightly wrapped in plastic wrap or kept in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack, Appetizer
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 50
- Sugar: 2g
- Sodium: 130 mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0 g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1 g
- Cholesterol: 10mg