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Fresh Rainbow Veggie Pinwheels

fresh rainbow veggie pinwheels - featured image
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These colorful pinwheel sandwiches combine fresh veggies with a creamy herb cream cheese spread, perfect for quick, make-ahead lunches that are light yet satisfying.

Ingredients

Scale
  • Large flour tortillas (soft, flexible)
  • 8 ounces (225 grams) cream cheese, softened
  • 2 tablespoons fresh dill, finely chopped
  • Zest of 1 medium lemon
  • 1 red bell pepper, thinly sliced into strips
  • 1 orange or yellow bell pepper, thinly sliced
  • 1 cucumber, seeded and thinly sliced into strips
  • 1 carrot, peeled and julienned or grated
  • 1 cup fresh baby spinach, washed and dried (loosely packed)
  • 2 green onions, thinly sliced
  • Salt and pepper, to taste
  • Optional: thin slices of avocado or a sprinkle of feta cheese

Instructions

  1. Wash all fresh produce thoroughly. Thinly slice the red, orange/yellow bell peppers, cucumber (seeded), and carrots (julienned or grated). Wash and dry the spinach leaves and thinly slice the green onions. (10-15 minutes)
  2. In a mixing bowl, combine softened cream cheese, chopped fresh dill, and lemon zest. Mix until smooth and well combined. Add a pinch of salt and pepper to taste. (5 minutes)
  3. Lay one large flour tortilla flat on a clean surface. Spread about 3-4 tablespoons of the cream cheese mixture evenly over the surface, leaving about a 1-inch border around the edges.
  4. Arrange the sliced veggies evenly over the cream cheese spread, starting with baby spinach, then bell peppers, cucumber, carrot, and green onions in a single layer.
  5. Starting from one edge, gently but firmly roll the tortilla into a tight log shape. Press gently to compact the pinwheel and keep the filling inside.
  6. Wrap the rolled tortilla tightly in plastic wrap or parchment paper. Refrigerate for at least 30 minutes to firm up the spread and make slicing easier.
  7. Using a sharp knife, slice the roll into 1-inch pinwheels. Arrange on a plate or pack into lunch containers.

Notes

If cream cheese is too firm, microwave for 10-15 seconds before mixing to avoid lumps. Wipe knife clean between slices for neat pinwheels. Warm tortillas for 10 seconds in microwave if rolling is difficult. Keep veggie layers thin to avoid cracking tortillas. Pinwheels keep well refrigerated up to 3 days and can be frozen for up to 1 month (texture may soften).

Nutrition

Keywords: pinwheels, veggie wraps, make-ahead lunch, fresh veggies, cream cheese spread, easy lunch recipe, healthy lunch, vegetarian, gluten-free option

Find it online: https://evabake.com/fresh-rainbow-veggie-pinwheels-easy-make-ahead-lunch-recipe-ideas/