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Fresh Rainbow Veggie Pinwheels

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These fresh rainbow veggie pinwheels are a quick, colorful, and healthy snack featuring crisp veggies and a creamy herb spread wrapped in soft tortillas. Perfect for a light lunch, appetizer, or kid-friendly snack.

Ingredients

Scale
  • 4 large flour or whole wheat tortillas
  • 8 ounces (225 grams) cream cheese, softened
  • 2 tablespoons mixed fresh herbs (parsley, chives, dill), finely chopped
  • 1/2 teaspoon garlic powder
  • 1 red bell pepper, thinly sliced into strips
  • 1 yellow bell pepper, thinly sliced into strips
  • 1 orange bell pepper, thinly sliced into strips
  • 1/2 medium cucumber, peeled and julienned
  • 1 medium carrot, peeled and cut into thin strips
  • Handful of baby spinach or mixed greens
  • Optional add-ins: thinly sliced avocado, roasted red peppers, sprouts
  • Optional protein additions: sliced turkey, grilled chicken, cooked quinoa

Instructions

  1. Wash and dry all produce. Slice bell peppers into thin strips about 2-3 inches long. Peel and julienne the carrot and cucumber into matchsticks. Roughly chop the baby spinach or mixed greens.
  2. In a mixing bowl, combine softened cream cheese with chopped parsley, chives, dill, and garlic powder. Mix until smooth and evenly blended. Add a teaspoon of milk or lemon juice if needed to loosen the spread.
  3. Lay one tortilla flat on a clean surface. Spread a thin, even layer of the herb cream cheese over the entire tortilla, leaving a small border around the edges.
  4. Arrange the sliced bell peppers, cucumber, carrot, and spinach in rows on one edge of the tortilla, covering about two-thirds of the width. Keep layers tight but not overcrowded.
  5. Carefully roll the tortilla from the veggie side, tucking tightly to form a log. Wrap the roll in plastic wrap or parchment paper snugly and refrigerate for at least 15 minutes to help hold shape.
  6. Remove from fridge and unwrap. Using a sharp knife, slice the roll into 1-inch thick pinwheels. Arrange on a plate and serve immediately or pack for later.

Notes

Warm tortillas for 10 seconds in the microwave wrapped in a damp paper towel if they crack while rolling. Chilling the rolled pinwheels for at least 15 minutes before slicing helps them hold their shape and slice cleanly. Store wrapped in plastic wrap in the refrigerator for up to 24 hours. For vegan or gluten-free options, substitute cream cheese with plant-based spread and use gluten-free tortillas or large leafy greens as wraps.

Nutrition

Keywords: rainbow veggie pinwheels, healthy snack, easy snack recipe, veggie wraps, herb cream cheese spread, colorful snacks, kid-friendly snack

Find it online: https://bouncybowl.com/fresh-rainbow-veggie-pinwheels-easy-healthy-snack-recipe-ideas/