Tortilla Pinwheels · Rainbow Veggie
Rainbow Veggie Cream Cheese Pinwheels
Colorful shredded carrot, bell pepper, cucumber and spinach rolled in garlicky cream cheese. A crunchy, no-cook vegetarian lunch that looks great on a plate.
- Prep
- 20 min
- Total
- 1 hr 20 min
- Serves
- 6 · about 32 pinwheels
- Level
- Easy
Ingredients
- 8 oz cream cheese, softened
- 2 tbsp sour cream
- ½ tsp garlic powder
- ¼ tsp kosher salt
- 4 flour tortillas, 10-inch
- 1 medium carrots, peeled and finely shredded
- 1 small red bell pepper, cut into very thin strips
- ½ medium cucumber, seeded and cut into thin matchsticks
- 1 cup baby spinach
- ½ cup cheddar cheese, finely shredded (optional)
Steps
- Mix the cream cheese, sour cream, garlic powder and salt in a bowl until smooth.
- Pat the shredded carrot, pepper strips and cucumber dry with paper towels.
- Spread a quarter of the cream cheese mixture over a tortilla, all the way to the edges.
- Line up the vegetables in rows across the bottom two-thirds of the tortilla: spinach, then carrot, pepper and cucumber. Sprinkle on some cheddar, if using.
- Roll the tortilla up tightly from the bottom, keeping the rows of vegetables straight.
- Wrap the roll in plastic wrap. Repeat with the remaining tortillas.
- Chill until firm.
- Trim the ends and slice each roll into 8 pinwheels.
Tip: Rows of vegetables make the spirals look like a rainbow when you slice them.
Tip: Spinach tortillas or tomato tortillas add even more color.
Storage: Refrigerate sliced pinwheels in a sealed container up to 2 days.
Make ahead: Roll and wrap up to 1 day ahead; slice just before serving.
Estimated nutrition per serving: 300 calories · protein 7 g · carbohydrates 29 g · fiber 2 g · sugars 5 g · fat 18 g (saturated 10 g) · sodium 560 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 9 ingredients.