Tasty little appetizers made with flour tortillas, cream cheese and veggies. These veggie pinwheels are perfect for a party, picnic or snack.
Easy to make and always a hit!
Veggie Pinwheels
These veggie roll ups or pinwheels are such an easy and tasty little appetizer. They are perfect for a party, potluck, picnic or for packing into a lunch box.
I often make tortilla pinwheels with green chiles and these veggie roll ups are just as popular. Another delicious option are these Italian pinwheels!
These easy to make roll ups are filled with your favorite veggies, then refrigerated before slicing and eating. This means you can get everything ready in the morning and then when you're ready to eat, you just slice and serve!
Key Ingredients
- Flour tortillas - I like the 8 inch size
- Cream cheese - allow cream cheese to soften to room temperature
- Sour cream - adds some tang to the wraps. Use any type of sour cream.
- Dried dill - you can use fresh if available
- Veggies - bell peppers, carrots, broccoli, green onions
- Other choices include - sugar snap peas, radishes, jicama, roasted chili peppers, finely chopped spinach, fresh herbs and sprouts
Step by step directions
- Mix softened cream cheese with a mixer
- Add sour cream and seasonings
- Spread a generous layer of the cream cheese mixture on a tortilla
- Sprinkle with the veggies
- Roll up tortillas and wrap tightly with plastic wrap
- Refrigerate for at least one hour
- Remove plastic wrap and slice and serve
Recipe tips
- Make certain cream cheese is at room temperature
- Use small, thinly sliced veggies
- Use your favorite veggies. Some additional veggies that will work are pea pods, sprouts, radishes and jicama.
- Avoid using veggies with high water content like tomatoes and cucumbers
- Add freshly chopped herbs. Cilantro, basil or parsley work well.
- Be certain to fully chill wraps so they will hold their shape when sliced
- When slicing, cut into evenly sized pieces. Discard (or snack on) the end pieces.
Recipe Faqs
I find these veggie pinwheels are best eaten the same day. You can still eat them the day after they have been made, but sometimes they can get a bit soggy/
Yes, these pinwheels work well with regular or low fat varieties.
More delicious appetizers
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Veggie Pinwheels
Equipment
- Chef Knife
Ingredients
- 8 ounces cream cheese (at room temperature)
- ½ cup sour cream
- 1 teaspoon dried dill
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅙ teaspoon pepper
- 6 flour tortillas (8 inch)
- 1 cup broccoli (finely chopped)
- 1 cup carrots (finely chopped)
- 1 cup bell peppers (finely chopped)
- 1 cup green onions (sliced)
Instructions
- Mix softened cream cheese with a mixer until smooth8 ounces cream cheese
- Mix in sour cream and seasonings½ cup sour cream, 1 teaspoon dried dill, ¼ teaspoon garlic powder, ⅛ teaspoon salt, ⅙ teaspoon pepper
- Spread mixture over a flour tortilla6 flour tortillas
- Sprinkle veggies on top1 cup broccoli, 1 cup carrots, 1 cup bell peppers, 1 cup green onions
- Roll up tortilla and wrap tightly with plastic wrap
- Refrigerate for at least one hour
- Remove plastic wrap and slice into 1 inch slices and serve
Notes
- Make certain cream cheese is at room temperature
- Use small, thinly sliced veggies
- Use your favorite veggies. Some additional veggies that will work are pea pods, sprouts, radishes, spinach and jicama.
- Avoid using veggies with high water content like tomatoes and cucumbers
- Add freshly chopped herbs. Cilantro, basil or parsley work well.
- Be certain to fully chill wraps so they will hold their shape when sliced
- Cut into evenly sized pieces. Discard (or snack on) the end pieces
- Non-fat or low fat cream cheese and sour cream may be used
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Laura says
This is a very good, simple recipe, which I can appreciate. The next time I make these I’ll increase the seasonings for more flavor.
Kathy says
Thank you!
Trisha says
About how many days will these stay fresh in the fridge?
Kathy says
Hi Trisha,
I try to eat them within 1-2 days. Otherwise, they tend to become a bit soggy.
Kathy
Valentina says
Kathy, this is such a great easy and healthy lunch. BOTH my teenagers would like it, which is huge. 🙂 Happy new year! 🙂 ~Valentina
Kathy says
Happy New Year to you too!!! I hope your teenagers enjoy these! 🙂