Veggie Pinwheels Recipe
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This veggie pinwheels recipe is the perfect appetizer for any gathering. Packed with crunchy vegetables and a creamy spread, they make a great lunch, school snack, or game night treat.
With simple, tasty ingredients all packed into a wrap, this tortilla roll-up recipe is easy to prepare and packed with flavor.
Make delicious veggie pinwheels for your next party or event and watch the platter empty in no time. It is a colorful dish that can be an appetizer or light meal.
Why You’ll Love This Recipe
- Quick and easy appetizer recipe with simple ingredients
- Packed with fresh veggies for a colorful and crunchy bite
- Perfect for meal prep, school lunches, or a great way to serve finger food at a party for game day
- Can be customized with different vegetables and cheeses
- A kid-friendly recipe that works well for game day or a lunch box addition
This veggie pinwheels with cream cheese appetizer recipe is quick, easy, and keeps well.
Like my easy Mini Caprese Skewers, there are one of my Easy Appetizer Recipes you will want to bookmark.
Ingredients for vegetable pinwheels
- Flour Tortillas. Four large tortillas make a nice plateful of pinwheels, but you can double, triple, or quadruple this recipe for a large event. Most tortillas have vegetarian-friendly ingredients, so these can truly be vegetarian pinwheel sandwiches.
- Cream Cheese. Regular or low fat will both work for the pinwheels. I don’t recommend generic brands.
- Sour Cream.
- Dry Ranch Seasoning Packet. If you prefer, you can use ¼ cup homemade ranch seasoning.
- Shredded Carrots. You can buy these already shredded to save yourself time.
- Broccoli. At your local grocery store, you might even find broccoli slaw with carrots and broccoli shredded together, which would be perfect.
- Mushrooms. Finely chopped. Shitake mushrooms have a lovely flavor, but any mushroom will work for this.
- Red Bell Pepper. Diced small.
Equipment and kitchen tools
- Mixing Bowl
- Knife
- Cutting board
How to make veggie cream cheese pinwheels
- Add cream cheese to a medium bowl, and smooth it out with a fork.
- Add sour cream and ranch seasoning to the bowl and stir together until it is all fully mixed.
- Chop/shred your veggies.
- Lay the tortillas out flat and scoop ¼ of the mixture onto each one, then spread it out to cover the entire tortilla.
5. Spread out a ¼ cup of each—carrots, broccoli, mushrooms, and bell pepper—on each of the tortillas.
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- Start at one end, and tightly roll the tortilla.
- Refrigerate for 1-2 hours.
- Remove from the refrigerator, and cut off the ends of each tortilla, then cut the rest into 1-inch slices.
- Set cut side up on a platter, and serve.
Tips for the Best Results
- Let the softened cream cheese come to room temperature for a smooth and creamy spread.
- Use a sharp knife to cut clean, even slices of the tortilla rollups.
- Wrap the rolled tortillas in plastic wrap and refrigerate for at least an hour before slicing to help them hold their shape.
- Pat down veggies with a paper towel to remove excess moisture and prevent sogginess.
- Store leftovers in an airtight container in the fridge to keep them fresh.
Substitutions and Variations
- Add cheddar cheese or black olives for extra flavor.
- Use a spinach tortilla wrap, a sun-dried tomato tortilla wrap, or a gluten-free tortilla if you prefer.
- Replace ranch seasoning with taco seasoning for a different flavor.
- Try sun-dried tomatoes, fresh basil, or green onions for extra flavor.
- Try a different seasoning mix for a completely different appetizer. Try Thousand Island, Poppyseed, Italian, or Caesar seasonings.
- Add a little hot sauce or specialty sauce for a bit of a kick.
FAQs
Yes! These veggie tortilla pinwheels are great for meal prep. Store them in an airtight container in the fridge for up to 24 hours.
Feel free to add different colors and textures, such as purple cabbage, yellow bell peppers, or sweet corn.
Make sure your fresh vegetables are dry before adding them to the cream cheese mixture. Avoid veggies with high water content, such as cucumbers and tomatoes.
Yes! These delicious veggie pinwheels are a great lunch option. Just pack them in an airtight container to keep them fresh until lunchtime.
It’s best to enjoy them fresh, as freezing may affect the texture of the cream cheese spread and fresh broccoli.
More yummy pinwheel recipes
- Bacon Ranch Pinwheels
- Buffalo Chicken Pinwheels
- Chicken Pinwheels
- Veggie Pinwheels
- Cucumber Roll Ups
Veggie Pinwheels
Equipment
- Mixing Bowl
- knife
- cutting board
Ingredients
- 4 large flour tortillas
- 8 oz cream cheese softened
- 8 oz sour cream
- 1 oz packet dry ranch seasoning or ¼ cup homemade ranch seasoning
- 1 cup shredded carrots
- 1 cup finely chopped broccoli
- 1 cup finely chopped mushrooms
- 1 cup finely chopped red bell pepper
Instructions
- Add cream cheese to a medium bowl, and smooth it out with a fork. Add sour cream and ranch seasoning to the bowl and stir together, until it is all fully mixed.
- Chop/shred your veggies.
- Lay the tortillas out flat and scoop ¼ of the mixture onto each one, then spread it out to cover the entire tortilla.
- Spread out a ¼ cup of each – carrots, broccoli, mushrooms, and bell pepper onto each of the tortillas.
- Start at one end, and tightly roll the tortilla.
- Refrigerate for 1-2 hours.
- Remove from the refrigerator, and cut of the ends of each tortilla, then cut the rest into 1 inch slices.
- Set cut side up on a platter, and serve.
Nutrition
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These are one of my favorite recipes ever. I even can cut them up even smaller, if you can believe that, for Rider. And the kids like them in lunchboxes.