Rainbow Veggie Pinwheels That Are Fresh, Colorful, and Crowd-Approved
These rainbow veggie pinwheels are a colorful vegetarian appetizer made with veggies and creamy filling, perfect for parties and lunches.
Servings: 18 pinwheels
Calories: 50kcal
Ingredients
- 3 large flour tortillas
- 1/2 cup herbed whipped cream cheese
- 1 1/2 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 the tortilla flat on a clean surface and scoop a third of the herbed cream cheese.3 large flour tortillas, 1/2 cup herbed whipped cream cheese
- Spread it all over the tortilla.
- Sprinkle ½ tbsp of sunflower seeds evenly over the cream cheese.1 1/2 tbsp sunflower seeds
- Layer ⅓ of the broccoli, carrot, bell pepper, cabbage, and spinach across the tortilla. Arrange the colorful veggies in a line for easier rolling.1 cup broccoli, 1 cup carrot, 1 red bell pepper, 1 cup purple cabbage, 1 cup fresh spinach
- Roll the tortilla up tightly from one end to the other. Repeat with the remaining tortillas.
- Place the rolled tortillas in the freezer for 10–15 minutes to firm up.
- Slice into 1–1½ inch pinwheels, wiping the knife clean between cuts for neat slices.
- Serve and enjoy!
Notes
- Slice Clean: Wipe the knife between cuts for neat pinwheels.
- Chop Small: Finely chopped veggies roll and slice better.
- Spread Evenly: Cream cheese helps hold everything together.
- Roll Tight: A snug roll keeps pinwheels from falling apart.
- Chill First: A quick freeze makes slicing easy.
Nutrition
Calories: 50kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 66mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1722IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 0.4mg