Veggie Pinwheels are the perfect appetizer for any occasion. Full of fresh broccoli, peppers, and carrots with a delicious cream cheese spread these little pinwheels will be an absolute favorite at your next party!
Vegetable Pinwheels Recipe
These veggie ranch tortilla pinwheels are tasty little appetizers and super easy to make.
Not only are they pretty to look at, they great for using up small amounts of leftover meats, veggies, and tortillas from taco night.
I love how versatile they are and a great way for adding your favorite veggies to your meal.
Because you can make them with what you love, even the pickiest eaters will love this lunch box treat.
Start by spreading your favorite condiment or spread on a large tortilla. This will help keep the moisture away from it and help the fillings and toppings to stick to the tortilla.
Be sure to get all the way to the edges. Next, sprinkle on the chopped fresh veggies. Roll, chill, and slice.
Best Pinwheel Sandwiches
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Ingredients Needed
Tortillas – Large flour tortillas (burrito size). Try a spinach tortilla wrap if you like.
Cream cheese – Plain cream cheese, softened.
Seasoning – Ranch seasoning or everything bagel seasoning.
Fresh vegetables – Carrots, red bell pepper, broccoli florets, green onions.
Cheese – Sharp cheddar cheese or your favorite.
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How to Make Veggie Pinwheels Recipe
First: Combine the cream cheese and ranch seasoning. Add in the shredded cheese and mix.
Second: Lay out the three tortillas. Divide the cream cheese mixture between the three tortillas and spread into an even layer.
Sprinkle each tortilla with ⅓ of the broccoli, bell peppers, carrots, and green onions.
Third: Starting on one edge, roll tightly. Wrap in plastic wrap and place in the fridge. Chill for at least one hour.
Fourth: Remove plastic wrap, slice and serve!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Can you make them the night before?
This is really based on the fillings. If you have a good cream cheese base and some toppings like meat and cheese, you should be okay.
But if you add a lot of veggies or ingredients that are wet or have a high moisture content, I would make them the day of. They tend to release water and can make them soggy.
How long do veggie pinwheels last in the fridge?
Again this is all dependent on what is in them. If they have a lot of water based ingredients they might last a day or two before they get too soggy.
You can remove the toppings or store them with a paper towel to absorb any moisture.
Why are my veggie pinwheels soggy?
Your pinwheel sandwiches might be soggy for a few reasons.
- Too many ingredients with high moisture content like tomatoes or fresh fruit.
- Not a thick enough spread of cream cheese on the tortilla to block out moisture.
- you didn’t pat the wet ingredients dry adding to pinwheel recipe.
- Sliced them too early.
Tapas Tips & Tricks
- Soften the cream cheese close to room temperature for easier mixing and spreading.
- Spread the mixture over the entire tortilla.
- Chop all the veggies the same size for easier eating.
- Don’t use veggies with a high water content as they can make them soggy.
- Wrap the pinwheels as tight as you can.
- Chill for at least 1 hour before slicing so they don’t smush.
- Cut into 1 inch sections as they are 1-2 bites. Use a sharp knife or serrated knife.
- Use vegan cream cheese if you prefer.
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These ranch seasoned cream cheese pinwheels are fill of fresh veggies and the perfect finger food for any gathering, after school snack, or great lunch.
Veggie Pinwheels Recipe
Ingredients
- 3 large burrito size flour tortillas
- 12 ounces cream cheese softened
- 1 packet ranch seasoning
- 1 cup shredded cheddar cheese
- 1 cup chopped carrots
- 1 cup chopped bell peppers
- 1 cup chopped broccoli
- 3 green onions sliced thin
Instructions
- Combine the cream cheese and ranch seasoning.
- Add in the shredded cheese and mix.
- Lay out the three tortillas.
- Divide the cream cheese mixture between the three tortillas and spread into an even layer.
- Sprinkle each tortilla with ⅓ of the broccoli, carrots, bell peppers, and green onions.
- Starting on one edge, roll tightly. Wrap in plastic wrap and place in the fridge.
- Chill for at least one hour.
- Remove plastic wrap and slice with a serrated knife.
- Serve!
Notes
- Soften the cream cheese close to room temperature for easier mixing and spreading.
- Spread the mixture over the entire tortilla.
- Chop all the veggies the same size for easier eating.
- Don't use veggies with a high water content as they can make them soggy.
- Wrap the pinwheels as tight as you can.
- Chill for at least 1 hour before slicing so they don't smush.
- Cut into 1 inch sections as they are 1-2 bites. Use a sharp knife or serrated knife.
- Use vegan cream cheese if you prefer.
Nutrition
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