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Home » Appetizer

Published: Dec 23, 2021 · Modified: Dec 4, 2024 by Kathy

Veggie Pinwheels

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tortillas filled with cream cheese and veggies.

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!

Tortilla pinwheels filled with cream cheese and veggies.

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

Veggies for making pinwheels.
  • 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
Cream cheese with sour cream.
Creamy cheese spread in a bowl.
  • Spread a generous layer of the cream cheese mixture on a tortilla
  • Sprinkle with the veggies
Cream cheese on a flour tortilla.
Veggies sprinkled on a tortilla.
  • Roll up tortillas and wrap tightly with plastic wrap
  • Refrigerate for at least one hour
  • Remove plastic wrap and slice and serve
Wrapping up a veggie pinwheel.
Slicing a veggie wrap into rounds.

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

How long will veggie pinwheels last?

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/

Can I use low fat cream cheese and sour cream?

Yes, these pinwheels work well with regular or low fat varieties.

More delicious appetizers

  • Roasted garlic hummus
  • Seven layer dip
  • Baked tortilla chips
  • Wonton cups
  • Baked goat cheese
Tortilla pinwheels with veggies.

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If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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Tortilla pinwheels filled with cream cheese and veggies.

Veggie Pinwheels

Kathy Berget
Tortillas filled with cream cheese and veggies.
4.98 from 48 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Chilling Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Appetizer
Cuisine American
Servings 36 pinwheels
Calories 46 kcal

Equipment

  • Chef Knife
  • Stand Mixer
Prevent your screen from going dark

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 smooth
    8 ounces cream cheese
  • Mix in sour cream and seasonings
    ½ cup sour cream, 1 teaspoon dried dill, ¼ teaspoon garlic powder, ⅛ teaspoon salt, ⅙ teaspoon pepper
  • Spread mixture over a flour tortilla
    6 flour tortillas
  • Sprinkle veggies on top
    1 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.

Nutrition

Serving: 1pinwheelCalories: 46kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 69mgPotassium: 49mgFiber: 1gSugar: 1gVitamin A: 744IUVitamin C: 3mgCalcium: 20mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Laura says

    May 05, 2024 at 10:46 am

    4 stars
    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.

    Reply
    • Kathy says

      May 05, 2024 at 3:05 pm

      Thank you!

      Reply
  2. Trisha says

    September 07, 2023 at 2:02 am

    About how many days will these stay fresh in the fridge?

    Reply
    • Kathy says

      September 07, 2023 at 4:22 am

      Hi Trisha,
      I try to eat them within 1-2 days. Otherwise, they tend to become a bit soggy.
      Kathy

      Reply
  3. Valentina says

    January 02, 2022 at 4:56 pm

    Kathy, this is such a great easy and healthy lunch. BOTH my teenagers would like it, which is huge. 🙂 Happy new year! 🙂 ~Valentina

    Reply
    • Kathy says

      January 03, 2022 at 7:18 am

      Happy New Year to you too!!! I hope your teenagers enjoy these! 🙂

      Reply
4.98 from 48 votes (47 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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