Fresh Rainbow Veggie Cream Cheese Pinwheel Wraps
These colorful and easy-to-make pinwheel wraps combine fresh veggies and creamy cheese for a quick, satisfying lunch or appetizer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Cuisine: American
Ingredients
Scale
- 8-inch flour tortillas (soft and pliable)
- 8 oz (225 g) cream cheese, softened (full-fat or light)
- 1 cup (30 g) fresh spinach leaves, washed and dried
- 1 red bell pepper, thinly sliced
- 1 medium carrot, peeled and julienned or grated
- 1 cup (30 g) purple cabbage, thinly shredded
- 1/2 cucumber, thinly sliced or julienned
- 2 tbsp (6 g) fresh herbs like dill or parsley, chopped (optional)
- 1 tsp fresh lemon juice (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Soften the cream cheese by letting it sit at room temperature for about 15 minutes or microwave for 10 seconds carefully.
- In a mixing bowl, season the cream cheese with salt, black pepper, optional lemon juice, and chopped herbs. Stir until well combined.
- Wash and thoroughly dry all vegetables. Thinly slice the red bell pepper, julienne or grate the carrot, shred the purple cabbage, slice the cucumber, and prepare the spinach leaves.
- Lay one 8-inch flour tortilla flat on a clean surface. Spread about 2 tablespoons (30 g) of the cream cheese mixture evenly over the tortilla, leaving a 1/2-inch border around the edges.
- Layer a handful of spinach, then arrange bell pepper slices, carrot, cabbage, and cucumber evenly across the tortilla without overstuffing.
- Roll the tortilla tightly from one edge into a log, using the cream cheese border to seal the edge.
- Wrap the rolled tortilla tightly with plastic wrap or parchment paper and refrigerate for at least 15 minutes to firm up.
- Remove from the fridge, unwrap, and slice into 1-inch (2.5 cm) thick pinwheels using a sharp knife.
Notes
Keep veggies thin and dry to avoid soggy wraps. Chill the rolled wraps before slicing to help them hold their shape. Use a sharp serrated knife and keep it wet while slicing to prevent squashing. Cream cheese can be substituted with vegan cream cheese for dairy-free versions. Gluten-free tortillas can be used to make the recipe gluten-free.
Nutrition
- Serving Size: About 3 pinwheels pe
- Calories: 235
- Sugar: 4
- Sodium: 250
- Fat: 13.5
- Saturated Fat: 7
- Carbohydrates: 21
- Fiber: 3.5
- Protein: 7
Keywords: pinwheel wraps, veggie wraps, cream cheese wraps, easy lunch, colorful wraps, healthy lunch, quick lunch recipe