Vegetable pinwheels are a beautiful, light appetizer full of a creamy layer and crunchy vegetables. Colorful veggies top a dill cream cheese mixture and rolled in a tortilla wrap. This easy recipe can be made in minutes.

 

This vegetable pinwheel recipe is a light appetizer that is perfect for a party or holiday gathering. I love that they are colorful and really stand out on a party table. They are also great to pack for a cold lunch for work or school lunch.

I try to have a variety of appetizer options when hosting friends and family. While it’s nice to have cheesy, bacon wrapped, sausage dip type of food, I think it’s important to also offer some lighter options.

Why you’ll love this recipe

• Colorful and delicious. These pinwheels are full of color and flavor.
• Easy to make. They are easy to make with just a few ingredients.
• Customizable. You can use your favorite vegetables to fill these pinwheels.

Ingredients

This recipes needs just a few simple ingredients.

• Tortillas – You can use flour tortillas or colorful spinach tortillas and sun dried tomato wraps.
• Vegetables – I like using crunchy vegetables like red bell peppers and yellow bell peppers, green onions, and broccoli slaw. Make sure to dice small.
• Cream cheese – Used to make the spread. You will need 2, 8 ounce softened cream cheese.
• Cheese – Shredded cheddar cheese is an optional ingredient. I like the added flavor it gives the wraps.
• Dill – Fresh dill or dried dill will work. This adds delicious flavor to the spread.
• Garlic powder – Adds extra flavor to the cream cheese mixture.

How to make vegetable pinwheels

Making this pinwheel recipe couldn’t be easier.

1. Whip the cream cheese with an electric mixer until creamy. Mix in the dill and garlic powder.
2. Stir in the chopped broccoli slaw, red pepper, yellow pepper, green onion, and shredded cheese until combined.

3. Spread the mixture on top of a tortilla wrap. Tightly roll and then wrap in plastic wrap. Repeat with remaining ingredients.

4. Place the wrapped tortillas in the refrigerator. Chill for at least 2 hours. Unwrap and use a serrated knife to slice into 1-inch rolls.

Heather’s recipe tips

• Soften the cream cheese. This is important so that the cream cheese is soft and creamy, not lumpy.
• Chop small. Make sure to chop the vegetable into small pieces.
• Roll tightly. Roll the tortilla as tightly as possible.
• Let the tortillas chill before slicing. Don’t skip this step. It helps the pinwheels hold together and makes it easier to slice.
• Use a serrated knife. I recommend using a serrated knife for easy slicing.

Storage

Keep these in an airtight container in the refrigerator until ready to serve. They will last about 3 days in the refrigerator.

I don’t recommend freezing these pinwheels.

Frequently asked questions

More appetizer recipes

• Sausage pinwheels are filled with breakfast sausage and cream cheese wrapped in crescent roll dough.
• Turkey roll-ups are a simple, delicious appetizer made with a sun-dried tomatoes cream cheese mixture.
• Bacon wrapped water chestnuts are one of the most popular recipes on this blog.
• Bacon wrapped pineapple bites are the perfect mix of sweet and salty.
• Roast beef roll-ups are a hearty appetizer everyone enjoys.

Let me know if you try these rainbow veggie pinwheels.