Rainbow Veggie Pinwheels
Rainbow Veggie Pinwheels
Ingredients
For the Creamy Spread
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 tablespoon fresh chives, minced
For the Pinwheels
- 6 large flour tortillas, 10-inch diameter
- 1/2 cup red bell pepper, very finely diced
- 1/2 cup yellow bell pepper, very finely diced
- 1/2 cup carrot, finely shredded
- 1/2 cup cucumber, finely diced, seeds removed
- 1 cup baby spinach, finely chopped
- 1/2 cup red cabbage, very finely shredded
Instructions
- 1
In a medium mixing bowl, combine the softened cream cheese, mayonnaise, garlic powder, onion powder, salt, black pepper, and minced fresh chives. Mix until thoroughly combined and smooth. Set aside.
⏱️ 5 min
- 2
Prepare all the vegetables as specified: finely dice the red and yellow bell peppers, finely shred the carrot and red cabbage, finely dice the cucumber (removing seeds for less moisture), and finely chop the baby spinach. Arrange them in separate small bowls for easy assembly.
⏱️ 10 min
- 3
Lay one large flour tortilla flat on a clean work surface. Spread about 2 to 3 tablespoons of the creamy spread evenly over the entire surface of the tortilla, going almost to the edges.
⏱️ 1 min
- 4
Evenly sprinkle small amounts of each prepared vegetable over the cream cheese spread. Aim for a thin, even layer of colorful veggies across the tortilla. Do not overfill, as this will make rolling difficult.
⏱️ 1 min
- 5
Starting from one edge, tightly roll the tortilla into a log. Ensure the roll is as snug as possible to prevent gaps when slicing. Repeat steps 3-5 with the remaining tortillas and ingredients.
⏱️ 5 min
- 6
Wrap each rolled tortilla log tightly in plastic wrap. Place the wrapped logs in the refrigerator for at least 30 minutes to allow the spread to firm up and the flavors to meld. This step is crucial for clean slices.
⏱️ 30 min
- 7
Once chilled, unwrap each tortilla log. Using a sharp knife, slice each log into 1/2 to 3/4-inch thick pinwheels. Arrange them on a platter and serve immediately, or store them in an airtight container in the refrigerator for up to 2 days.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Rainbow Veggie Pinwheels
Ingredients
For the Creamy Spread
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 tablespoon fresh chives, minced
For the Pinwheels
- 6 large flour tortillas, 10-inch diameter
- 1/2 cup red bell pepper, very finely diced
- 1/2 cup yellow bell pepper, very finely diced
- 1/2 cup carrot, finely shredded
- 1/2 cup cucumber, finely diced, seeds removed
- 1 cup baby spinach, finely chopped
- 1/2 cup red cabbage, very finely shredded
Instructions
- 1
In a medium mixing bowl, combine the softened cream cheese, mayonnaise, garlic powder, onion powder, salt, black pepper, and minced fresh chives. Mix until thoroughly combined and smooth. Set aside.
⏱️ 5 min - 2
Prepare all the vegetables as specified: finely dice the red and yellow bell peppers, finely shred the carrot and red cabbage, finely dice the cucumber (removing seeds for less moisture), and finely chop the baby spinach. Arrange them in separate small bowls for easy assembly.
⏱️ 10 min - 3
Lay one large flour tortilla flat on a clean work surface. Spread about 2 to 3 tablespoons of the creamy spread evenly over the entire surface of the tortilla, going almost to the edges.
⏱️ 1 min - 4
Evenly sprinkle small amounts of each prepared vegetable over the cream cheese spread. Aim for a thin, even layer of colorful veggies across the tortilla. Do not overfill, as this will make rolling difficult.
⏱️ 1 min - 5
Starting from one edge, tightly roll the tortilla into a log. Ensure the roll is as snug as possible to prevent gaps when slicing. Repeat steps 3-5 with the remaining tortillas and ingredients.
⏱️ 5 min - 6
Wrap each rolled tortilla log tightly in plastic wrap. Place the wrapped logs in the refrigerator for at least 30 minutes to allow the spread to firm up and the flavors to meld. This step is crucial for clean slices.
⏱️ 30 min - 7
Once chilled, unwrap each tortilla log. Using a sharp knife, slice each log into 1/2 to 3/4-inch thick pinwheels. Arrange them on a platter and serve immediately, or store them in an airtight container in the refrigerator for up to 2 days.
⏱️ 3 min