Rainbow Veggie Pinwheels
These Rainbow Veggie Pinwheels are an easy, healthy snack or appetizer that is ready in just 30 minutes. It’s a no-cook finger food perfect for lunchboxes, after-school snacks, or party platters.
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What I love about this recipe is that it doesn’t need heating, making it perfect for potlucks and picnics. You can also change the vegetable based on what’s in season or what your family likes.
It is great to serve with Mushroom Hummus or with Dump-and-Go Crockpot Summer Vegetable Soup.
How to Make Rainbow Veggie Pinwheels
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Lay a tortilla flat on a clean surface.
2. Spread a generous layer of herbed cream cheese over the tortilla.
3. Sprinkle ½ tbsp of sunflower seeds evenly on top.
3. Layer ⅓ of the broccoli, carrot, bell pepper, cabbage, and spinach across the tortilla in a line.
4. Roll the tortilla tightly from one end to the other. Repeat with the other tortillas.
5. Place the rolled tortillas in the freezer for 10–15 minutes to firm up.
6. Slice into 1–1½ inch pinwheels, wiping your knife clean between cuts for neat slices.
Serve and Enjoy!
Important Recipe Notes
- Chop any larger vegetables smaller to make rolling easier.
- Keep the pinwheels in the fridge until ready to serve for the freshest taste.
- You can change the herbed cream cheese for plain or flavored cream cheese, depending on your preference.
- Refrigerate the rolled tortillas for 10–15 minutes before slicing to help keep the pinwheels neat when cutting.
Rainbow Veggie Pinwheels
Ingredients
- 3 large flour tortillas
- ½ cup herbed whipped cream cheese garden vegetable flavor works great
- 1 ½ tbsp sunflower seeds
- 1 cup broccoli finely chopped
- 1 cup carrot shredded
- 1 red bell pepper thinly sliced
- 1 cup purple cabbage shredded
- 1 cup fresh spinach
Instructions
- Lay a tortilla flat on a clean surface.
- Spread a generous layer of herbed cream cheese over the tortilla.
- Sprinkle ½ tbsp of sunflower seeds evenly on top.
- Layer ⅓ of the broccoli, carrot, bell pepper, cabbage, and spinach across the tortilla in a line. This makes rolling easier.
- Roll the tortilla tightly from one end to the other. Repeat with the other tortillas.
- Place the rolled tortillas in the freezer for 10–15 minutes to firm up.
- Slice into 1–1½ inch pinwheels, wiping your knife clean between cuts for neat slices.
