Make delicious Veggie Pinwheels for your next party or event and watch the platter empty in no time. This appetizer is quick, easy, and keeps well.
Why This Recipe
Simple Steps. This recipe is really simple and easy to pull together for a party even when you find out about it last minute. No cooking is necessary.
Perfect Game Day Food. These little pinwheels are the perfect snack for your next game-day party. Grab this finger good quick and get back to the game!
Healthy After-School Snack. All those veggies make this a great after-school snack for your hungry crew. You can even have your kids help make up a batch for the week!
This colorful appetizer is so festive!
How to Make Veggie Pinwheels
Once you chop up your veggies, making a batch of veggie pinwheels is so easy! Just blend the filling, spread it on the tortillas, sprinkle on the veggies, and roll them up. Cut them into one-inch slices and you are ready to go.
Ingredients for Veggie 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.
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 a 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.
Step-By-Step 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 off the ends of each tortilla, then cut the rest into 1-inch slices.
- Set cut side up on a platter, and serve.\
Equipment Needed
- Mixing Bowl
- Spatula
- Knife
Tips for the Veggie Pinwheels/Veggie Roll Ups
Room temperature cream cheese will be easier to mix up.
If it will be a while before you will serve the veggie pinwheels, keep them stored in the refrigerator. If you've made a large batch, only pull out a smaller amount at a time.
Change up the 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 to change it up even more.
Change up the veggies and you'll have something completely different! Try lettuce and tomatoes with a taco seasoning packet.
FAQ
How to store leftover pinwheels?
These are actually fabulous in a lunch box! Make up a batch at the beginning of the week and keep them refrigerated in an airtight container, or go ahead and put them into individual serving-size containers so they are grab-and-go.
Can I freeze veggie pinwheels?
Yes. However, cream cheese may change in texture once frozen and it can be off-putting. You might rather just send home small bags of them with several different party guests instead.
More Great Appetizers
Caramel Apple Cream Cheese Dip Recipe
Veggie Pinwheels
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
Don't forget to bookmark this recipe.
We hope you enjoyed this easy vegetable roll ups recipe. If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share a few things that I don’t share here and I email you only once a week. I know how valuable your time is and respect that tremendously!
If you try this recipe or any other recipe on Organized Island, please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! To see what I am up to, check out my stories on Instagram and let me know you are following. It would bring me much joy!
Want to streamline your weekly meals? Check out my Beginner's Guide to Meal Planning book on Amazon.
Tamara
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.