Rainbow Veggie Pinwheels
Rainbow Veggie Pinwheels
Ingredients
For the Pinwheels
- 8 ounces cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 large flour tortillas, 8-10 inch
- 1/2 cup carrots, finely shredded
- 1/2 cup red bell pepper, finely diced
- 1 cup spinach, finely chopped
- 1/4 cup purple cabbage, finely shredded
- 1/2 cup cucumber, finely diced, peeled and seeded
Instructions
- 1
In a medium bowl, combine the softened cream cheese with garlic powder, onion powder, salt, and black pepper. Mix until well combined and smooth.
⏱️ 3 min
- 2
Lay one flour tortilla flat on a clean work surface. Spread about 1/4 of the seasoned cream cheese mixture evenly over the entire surface of the tortilla, leaving a small border (about 1/2 inch) around the edges.
⏱️ 2 min - 3
Evenly sprinkle about 1/4 of each prepared vegetable (shredded carrots, diced red bell pepper, chopped spinach, shredded purple cabbage, and diced cucumber) over the cream cheese layer. Try to distribute the colors for a 'rainbow' effect.
⏱️ 5 min - 4
Starting from one edge, tightly roll the tortilla into a log. Ensure it is rolled as tightly as possible to prevent gaps when slicing.
⏱️ 3 min
- 5
Repeat steps 2-4 with the remaining tortillas and ingredients.
⏱️ 10 min - 6
Wrap each rolled tortilla log tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 hours, to allow the cream cheese to firm up and the flavors to meld. This step is crucial for clean slices.
- 7
Once chilled, unwrap each tortilla log. Using a sharp knife, slice each log into 1/2 to 3/4 inch thick pinwheels. Arrange on a serving platter and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rainbow Veggie Pinwheels
Ingredients
For the Pinwheels
- 8 ounces cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 large flour tortillas, 8-10 inch
- 1/2 cup carrots, finely shredded
- 1/2 cup red bell pepper, finely diced
- 1 cup spinach, finely chopped
- 1/4 cup purple cabbage, finely shredded
- 1/2 cup cucumber, finely diced, peeled and seeded
Instructions
- 1
In a medium bowl, combine the softened cream cheese with garlic powder, onion powder, salt, and black pepper. Mix until well combined and smooth.
⏱️ 3 min - 2
Lay one flour tortilla flat on a clean work surface. Spread about 1/4 of the seasoned cream cheese mixture evenly over the entire surface of the tortilla, leaving a small border (about 1/2 inch) around the edges.
⏱️ 2 min - 3
Evenly sprinkle about 1/4 of each prepared vegetable (shredded carrots, diced red bell pepper, chopped spinach, shredded purple cabbage, and diced cucumber) over the cream cheese layer. Try to distribute the colors for a 'rainbow' effect.
⏱️ 5 min - 4
Starting from one edge, tightly roll the tortilla into a log. Ensure it is rolled as tightly as possible to prevent gaps when slicing.
⏱️ 3 min - 5
Repeat steps 2-4 with the remaining tortillas and ingredients.
⏱️ 10 min - 6
Wrap each rolled tortilla log tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 hours, to allow the cream cheese to firm up and the flavors to meld. This step is crucial for clean slices.
- 7
Once chilled, unwrap each tortilla log. Using a sharp knife, slice each log into 1/2 to 3/4 inch thick pinwheels. Arrange on a serving platter and serve immediately.
⏱️ 2 min