Sweet Berry Lunch Pinwheels Perfect for Fourth of July

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These lunch pinwheels made with berries and cream cheese, perfect Fourth of July snack, easy, colorful, and great for summer parties.

Prep Time15

Chilling Time15

Total Time30

Course: Appetizer, Dessert, Lunch

Cuisine: American

Keyword: lunch pinwheels, patriotic pinwheels, pinwheels for kids, pinwheels for lunch, red, white, and blue pinwheels, summer pinwheels

Servings: pinwheels

Calories: 83kcal

Get Recipe Ingredients

Dice the strawberries and halve the blueberries. Pat them dry with a paper towel.
3/4 cup strawberries, 3/4 cup blueberries
In a large bowl, beat the softened cream cheese until smooth.
8 oz cream cheese
Add the vanilla, salt, and powdered sugar, then mix until creamy.
1/2 tsp vanilla extract, 1/8 tsp salt, 2 tbsp powdered sugar
Lay one tortilla flat and spread about one-third of the cream cheese mixture over it.
3 large flour tortillas
Spread it evenly across the surface.
Add rows of strawberries, blueberries, and graham cracker crumbs across the tortilla.
1/4 cup graham crackers
Space them evenly for a balanced flavor in every bite.
Starting from one edge, roll the tortilla tightly into a log. Repeat with the remaining tortillas and filling.
Place the rolled tortillas in the freezer for 15 minutes to firm up, making them easier to slice.
Cut into ½ to ¾-inch pinwheels using a serrated knife, wiping the blade clean between cuts for neat slices.
Plate and dust lightly with powdered sugar, if desired. Serve and enjoy!

Dry the Fruit: Pat the berries dry so the tortillas stay fresh and not soggy.
Roll Tightly: A firm roll helps the pinwheels keep their shape.
Chill Before Slicing: Freezing for a few minutes makes cleaner cuts.
Use Soft Cream Cheese: This makes spreading much easier.
Slice Carefully: Wipe the knife between cuts for pretty pinwheels.