Rainbow Veggie Pinwheels are colorful, fresh, and fun-to-eat wraps that make eating vegetables exciting and delicious. Made with soft tortillas, a creamy spread, and layers of vibrant veggies, these pinwheels are perfect for lunchboxes, appetizers, or healthy snacks. They’re eye-catching, kid-friendly, and completely customizable.
Why You’ll Love This Recipe
- Quick to assemble — no cooking required
- Colorful and fun — great for kids and parties
- Healthy and light — packed with fiber and nutrients
- Easily customizable — swap veggies and spreads to suit your taste
- Perfect for meal prep — stays fresh when chilled
- Great vegetarian option
- Lunchbox-friendly
- Make-ahead convenience
- Ideal for potlucks and picnics
- Delicious cold or at room temperature
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Large flour tortillas (or spinach, whole wheat, or gluten-free tortillas)
- Cream cheese or hummus (as the spread)
- Red bell pepper, thinly sliced
- Carrots, shredded or julienned
- Yellow bell pepper, thinly sliced
- Purple cabbage, shredded
- Spinach or baby greens
- Cucumber, thinly sliced or julienned
- Salt and pepper, to taste
- Optional: fresh herbs like parsley or dill
Directions
- Prepare the vegetables: Wash, peel, and slice all vegetables into thin strips for easy rolling.
- Spread the base: Lay a tortilla flat and spread a generous layer of cream cheese or hummus evenly over the surface.
- Layer the veggies: Arrange the vegetables in horizontal layers across the tortilla to show the “rainbow” effect when sliced.
- Roll tightly: Starting at one end, roll the tortilla tightly into a log.
- Chill (optional): Wrap the roll in plastic wrap and refrigerate for 30 minutes to firm up.
- Slice and serve: Cut the roll into 1-inch pinwheels. Serve immediately or keep chilled until ready to serve.
Servings and Timing
- Servings: 4 (about 20 pinwheels total)
- Prep Time: 15 minutes
- Chill Time (optional): 30 minutes
- Total Time: 15–45 minutes
Variations
- Add protein: Include deli turkey, grilled chicken, or tofu strips.
- Vegan option: Use dairy-free cream cheese or hummus.
- Spicy twist: Mix a little sriracha or hot sauce into the spread.
- Cheesy pinwheels: Add shredded cheese like cheddar or mozzarella before rolling.
- Wrap alternatives: Use lavash, pita, or nori sheets instead of tortillas.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezing: Not recommended — vegetables can become soggy.
- Make-ahead: Prepare the rolls and slice them just before serving for best texture.
FAQs
Can I make Rainbow Veggie Pinwheels the night before?
Yes, but it’s best to slice them right before serving to keep them fresh and neat.
What spread works best for these pinwheels?
Cream cheese and hummus are the most popular, but ranch dressing or avocado mash also work well.
Can I use gluten-free tortillas?
Absolutely! Use any tortilla that suits your dietary needs.
Do I have to chill them before slicing?
Chilling helps them hold their shape, but it’s not strictly necessary if you’re serving them right away.
What vegetables work best?
Colorful, crisp veggies like bell peppers, carrots, spinach, cucumbers, and cabbage give the best results.
How do I keep the tortillas from getting soggy?
Use a thick spread like cream cheese, and don’t overfill with wet ingredients.
Are these good for kids’ lunchboxes?
Yes! They’re colorful, fun, and healthy, making them perfect for kids.
Can I use store-bought shredded veggies?
Yes, pre-shredded carrots and cabbage work great and save time.
What if my tortilla keeps tearing?
Warm the tortilla slightly in the microwave to make it more pliable before spreading and rolling.
Can I add fruit?
For a fun twist, try adding thin apple slices or strawberries with a sweeter spread like cream cheese and honey.
Conclusion
Rainbow Veggie Pinwheels are the perfect combination of fun, flavor, and nutrition. With their colorful presentation and easy preparation, they’re ideal for snacks, lunches, or party platters. Whether you’re making them for kids or adults, these pinwheels are guaranteed to brighten up any plate.
Print
Rainbow Veggie Pinwheels
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes (plus chilling time)
- Yield: 24 pinwheels 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Colorful and healthy rainbow veggie pinwheels made with a soft tortilla, cream cheese spread, and a variety of crisp vegetables. Perfect for snacks, lunches, or party appetizers.
Ingredients
- 4 large flour tortillas (10-inch)
- 8 oz cream cheese, softened
- 1 tablespoon ranch seasoning mix
- 1/2 cup shredded carrots
- 1/2 cup finely chopped red bell pepper
- 1/2 cup chopped spinach
- 1/2 cup shredded purple cabbage
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup cucumber, julienned or chopped
Instructions
- In a bowl, mix softened cream cheese with ranch seasoning until well combined.
- Lay out each tortilla and spread a generous layer of the cream cheese mixture over the entire surface.
- Arrange a thin, even layer of each vegetable over the cream cheese spread, leaving a small border around the edge.
- Roll each tortilla tightly into a log shape.
- Wrap each roll in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Remove from fridge, unwrap, and slice into 1-inch pinwheels before serving.
Notes
- Use whole wheat or spinach tortillas for added flavor and color.
- Can be made up to a day in advance and stored in the fridge.
- Feel free to swap in other veggies like avocado, zucchini, or sprouts.
Nutrition
- Serving Size: 3 pinwheels
- Calories: 130
- Sugar: 2g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg