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Fresh Rainbow Veggie Pinwheels

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These Fresh Rainbow Veggie Pinwheels with Cream Cheese are a quick, colorful, and satisfying appetizer or snack featuring a creamy spread and crisp fresh veggies rolled in soft tortillas.

Ingredients

  • Large flour tortillas (8-inch size; whole wheat optional)
  • Cream cheese, softened
  • Red bell pepper, thinly sliced
  • Orange bell pepper, thinly sliced
  • Yellow bell pepper, thinly sliced
  • English cucumber, peeled and julienned
  • Carrots, peeled and shredded or julienned
  • Baby spinach leaves, washed and patted dry
  • Fresh herbs like dill or chives, finely chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • Lemon zest (optional)

Instructions

  1. Wash all veggies thoroughly. Thinly slice the red, orange, and yellow bell peppers into long strips about 1/4 inch wide. Peel the cucumber, then julienne it into matchstick-sized pieces. Peel and shred or julienne the carrots. Wash and dry the baby spinach leaves carefully to avoid sogginess. (About 10 minutes)
  2. In a mixing bowl, stir the softened cream cheese until smooth. Add a pinch of salt, freshly ground black pepper, and if using, finely chopped herbs and a little lemon zest. Mix well. (3-5 minutes)
  3. Lay out one tortilla on a flat surface. Using a spoon or spatula, spread a thin but even layer of the cream cheese mixture over the entire tortilla, leaving about half an inch at the edge free.
  4. Layer the sliced bell peppers, cucumber, carrots, and spinach evenly on top of the cream cheese, distributing colors evenly for a rainbow effect. Avoid piling too high.
  5. Starting from one edge, roll the tortilla firmly but gently, keeping the filling snug inside. Wrap the roll tightly in plastic wrap and refrigerate for at least 20 minutes to set the shape.
  6. After chilling, unwrap the roll and slice into 1-inch thick rounds using a sharp serrated knife. Arrange on a serving platter with the colorful spiral facing up. Expect about 8-10 pinwheels per tortilla.
  7. Serve fresh or store covered in the fridge for up to 24 hours. Let sit at room temperature for 10 minutes before serving.

Notes

Chilling the rolled tortillas for at least 20 minutes before slicing helps keep the pinwheels firm and neat. Pat veggies dry before layering to avoid soggy tortillas. Use a serrated knife for clean slices. Variations include swapping cream cheese for flavored spreads or dairy-free alternatives, and using gluten-free wraps or collard greens for gluten-free options.

Nutrition

Keywords: rainbow veggie pinwheels, cream cheese pinwheels, easy appetizer, healthy snack, party food, vegetarian appetizer

Find it online: https://eliplate.com/fresh-rainbow-veggie-pinwheels-recipe-easy-homemade-appetizer-ideas/