Go Back
Zesty Veggie Pinwheels on a plate, ready to serve as a healthy appetizer.

Zesty Veggie Pinwheels

Bright, creamy, and bursting with fresh vegetables, these Zesty Veggie Pinwheels are easy to make ahead and perfect for parties or picnics.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 2 hours
Servings: 10 pinwheels
Course: Appetizer, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cream Cheese Base
  • 8 ounces cream cheese, softened Full-fat cream cheese recommended for best texture.
  • 1/4 cup sour cream or Greek yogurt Adds creaminess to the base.
  • 1 teaspoon lemon zest, freshly grated Avoid bottled zest for best results.
  • 1 tablespoon fresh dill, finely chopped Optional ingredient for added flavor.
  • 2 tablespoons fresh chives or green onions, finely chopped Adds a mild oniony flavor.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper, freshly ground Adjust to taste.
For the Pinwheels
  • 4-5 large flour tortillas (10-inch burrito-style) Warm briefly to prevent cracking.
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup carrot, finely grated or shredded
  • 1 cup baby spinach, fresh, finely chopped
  • 1/2 cup cucumber, seeded and finely diced (optional) Remove seeds to prevent excess moisture.

Method
 

Preparation
  1. In a medium bowl, combine softened cream cheese and sour cream or Greek yogurt. Beat until smooth and fully combined.
  2. Stir in lemon zest, chopped dill (if using), chives or green onions, garlic powder, onion powder, salt, and black pepper. Mix thoroughly.
  3. Wash, dry, and finely chop or grate all vegetables. For cucumber, remove seeds to avoid excess moisture.
  4. Lay one tortilla flat and spread about 1/4 to 1/5 of the cream cheese mixture evenly over the surface, leaving a 1/2-inch border.
  5. Sprinkle a layer of red bell pepper, carrot, spinach, and cucumber (if using) over the cream cheese. Press vegetables gently into the spread.
  6. Starting from the edge opposite the clean border, roll the tortilla tightly into a log. Use the clean border at the end to press and seal.
  7. Repeat spreading, filling, and rolling with remaining tortillas and filling until all ingredients are used.
  8. Wrap each rolled log tightly in plastic wrap and refrigerate for at least 1-2 hours, preferably 4-6 hours.
  9. Unwrap chilled logs and trim uneven ends. Slice crosswise into 1/2 to 3/4-inch pinwheels.
  10. Arrange pinwheels on a platter and serve cold.

Notes

Store pinwheels in an airtight container in the refrigerator for 3-4 days. Freezing is possible by wrapping rolled logs (not sliced) tightly in plastic wrap and then foil for up to 1 month.