Description

These Veggie Pinwheels with Cream Cheese are a fresh, colorful appetizer perfect for parties, snacks, or light lunches. Soft tortillas are layered with a zesty cream cheese mixture and packed with crisp, vibrant vegetables, then rolled and sliced into bite-sized pinwheels. They’re easy to prepare, customizable with your favorite veggies and herbs, and best served fresh or chilled.

Ingredients

Scale

For the Cream Cheese Filling

8 oz cream cheese, softened
1 tablespoon ranch dressing mix (or ranch seasoning)
1 tablespoon fresh lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika (optional)

For the Veggie Filling

4 large flour tortillas (whole wheat or spinach tortillas work well too)
1/2 cup shredded carrots
1/2 cup cucumber, thinly sliced
1/2 cup bell peppers, finely chopped (any color)
1/4 cup fresh spinach, chopped
1/4 cup red onion, finely chopped
Fresh herbs (optional, such as dill or parsley)

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Instructions

Make the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, ranch dressing mix, fresh lemon juice, garlic powder, onion powder, and paprika (if using). Mix well until all ingredients are fully incorporated and the mixture is smooth and creamy.
Prepare the Vegetables: Grate the carrots, slice the cucumber thinly, finely chop the bell peppers and red onion, and chop the fresh spinach. If using fresh herbs like dill or parsley, finely chop them as well.
Assemble the Pinwheels: Lay a tortilla flat on a clean surface. Spread a generous layer of the cream cheese mixture evenly over the entire surface of the tortilla, leaving a small border around the edges to prevent overflow when rolling.
Add the Veggies: Evenly sprinkle the shredded carrots, sliced cucumber, chopped bell peppers, spinach, red onion, and optional fresh herbs over the cream cheese layer on the tortilla.
Roll the Tortilla: Starting from one edge, carefully roll the tortilla tightly but gently to avoid squeezing out the filling. Repeat this step with the remaining tortillas.
Cut and Serve: Using a sharp knife, cut each rolled tortilla into 1 to 1.5-inch pinwheel slices. Arrange the pinwheels on a serving platter. Serve immediately for fresh texture or refrigerate for about 30 minutes to allow the filling to set, which makes slicing easier and pinwheels hold together better.
Enjoy: Serve chilled or at room temperature as a tasty appetizer or light snack.

Notes

Use whole wheat or spinach tortillas for a healthier variation.
You can substitute ranch dressing mix with your favorite seasoning blend or herbs for a different flavor profile.
Fresh herbs like dill or parsley add brightness and enhance the flavor but are optional.
For easier slicing, chill the rolled tortillas for at least 30 minutes before cutting.
Pinwheels are best served fresh but can be stored in the refrigerator for up to 1 day.
Add other veggies such as avocado slices or sprouts for added texture and nutrients.