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.
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.
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!
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. Most tortillas have vegetarian-friendly ingredients, so that 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 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.
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.
- 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 onto each of the tortillas.
6. Start at one end, and tightly roll the tortilla.
7. Refrigerate for 1-2 hours.
8. Remove from the refrigerator, and cut off the ends of each tortilla, then cut the rest into 1-inch slices.
9. Set cut side up on a platter, and serve.\
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.
Recipe FAQs
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
More Easy Pinwheel Recipes
📖 Recipe
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.
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.