Cream Cheese Veggie Pinwheels
When it comes to easy and delightful appetizers, Cream Cheese Veggie Pinwheels take the spotlight! These vibrant pinwheels are not only bursting with flavor but also offer a fresh and crunchy bite that’s perfect for gatherings, lunchboxes, or just a quick snack. Wrapped in a red lentil tortilla, they are a nutritious option that everyone will love. Let’s dive into this colorful and nutritious recipe that’s sure to impress.
Why It’s Crowd-Pleasing
Cream Cheese Veggie Pinwheels are a fantastic choice for any occasion. Their bright colors and fresh ingredients make them visually appealing, while the creamy texture of the cream cheese complements the crunchy veggies perfectly. Whether you’re hosting a party, a picnic, or simply looking for a healthy snack, these pinwheels are sure to please both kids and adults alike. Plus, they are versatile and can be customized with your favorite vegetables or spreads.
Ingredient Notes
- 3 Tortilla (10-inch, large) Red lentil tortillas: These gluten-free tortillas add a nutty flavor and are packed with plant-based protein.
- 12 Tbsp Cream cheese: Use regular cream cheese or our Tofu Cream Cheese recipe for a dairy-free option.
- 1 Bell Pepper: Any color will do! A red or yellow bell pepper adds sweetness and a pop of color.
- Cucumber: Crisp and refreshing, cucumbers add a hydrating crunch to the pinwheels.
- 6 Young carrots: Shredded or julienned, young carrots bring a natural sweetness and vibrant orange hue.
- 6 Tbsp Sweet corn (canned): Adds a burst of sweetness; make sure to drain and rinse the corn before using.
- 2 cups Shredded lettuce: Leafy greens add volume and freshness; romaine or iceberg works best.
What’s in the Gear List
- Cutting board: For prepping your veggies.
- Sharp knife: Essential for slicing veggies and pinwheels cleanly.
- Mixing bowl: For mixing the cream cheese and any seasonings.
- Plastic wrap: To wrap the pinwheels tightly before slicing.
- Serving platter: To display your beautiful pinwheels.
Cream Cheese Veggie Pinwheels Made Stepwise
Step 1: Prepare the Ingredients
Start by washing and slicing your vegetables. Cut the bell pepper into thin strips, slice the cucumber into thin rounds, and julienne the young carrots. Drain and rinse the canned sweet corn.
Step 2: Mix the Cream Cheese
In a mixing bowl, combine the cream cheese with any desired seasonings. You might want to add a pinch of garlic powder, salt, or pepper for extra flavor.
Step 3: Assemble the Pinwheels
Lay one red lentil tortilla flat on a cutting board. Spread 1 tablespoon of the cream cheese mixture evenly across the tortilla, leaving a small border around the edges.
Step 4: Layer the Veggies
On top of the cream cheese, layer the sliced bell peppers, cucumber rounds, julienned carrots, sweet corn, and shredded lettuce. Be generous with the veggies for a colorful pinwheel!
Step 5: Roll Up the Tortilla
Starting from one edge, carefully roll the tortilla tightly into a log shape. Press gently to ensure it holds together.
Step 6: Slice and Serve
Using a sharp knife, slice the rolled tortilla into 1-inch pieces. Arrange the pinwheels on a serving platter and enjoy your Cream Cheese Veggie Pinwheels!
Dairy-Free/Gluten-Free Swaps
- For a dairy-free option, use our Tofu Cream Cheese recipe instead of regular cream cheese.
- Ensure that the red lentil tortillas are labeled gluten-free if necessary.
- Feel free to swap out any veggies based on your dietary preferences or availability.
Cook’s Notes
- Feel free to customize the veggies based on what you have on hand, such as spinach, bell peppers, or radishes.
- For added nutrition, consider adding some chopped herbs like cilantro or parsley.
- These pinwheels can be made ahead of time and stored in the refrigerator for a quick snack later.
Storage Pro Tips
To keep your Cream Cheese Veggie Pinwheels fresh, store them in an airtight container in the refrigerator. They are best enjoyed within 2-3 days. If you’re making them in advance, consider wrapping each pinwheel in plastic wrap to maintain freshness and prevent them from drying out.
Quick Questions
Can I use other types of tortillas?
Yes! While red lentil tortillas are a great option, you can also use whole wheat, spinach, or gluten-free tortillas according to your preference.
How do I make these pinwheels vegan?
Simply substitute the cream cheese with our Tofu Cream Cheese recipe or any other plant-based cream cheese alternative.
Can I make these ahead of time?
Absolutely! Cream Cheese Veggie Pinwheels can be made a day in advance. Just store them properly in the refrigerator to keep them fresh.
What can I serve with these pinwheels?
These pinwheels pair wonderfully with a side of hummus, salsa, or your favorite dipping sauce. They can also be served alongside a fresh salad like Roasted Beet Goat Cheese Arugula Salad or Harvest Kale Salad With Apples Pecans Feta.
Explore More
- Cranberry Balsamic Glazed Veggie Skewers
- Roasted Beet Goat Cheese Arugula Salad
- Harvest Kale Salad With Apples Pecans Feta
Time to Try It
Cream Cheese Veggie Pinwheels are not only a delicious snack but also a canvas for your creativity in the kitchen. With their vibrant colors and delightful crunch, these pinwheels will have everyone coming back for more. Whether you’re preparing for a gathering or simply looking for a healthy treat, these pinwheels are a perfect choice. So, gather your ingredients and start rolling—you won’t regret it!
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Cream Cheese Veggie Pinwheels
Ingredients
Equipment
Method
- Step 1: Prepare the Ingredients - Wash and slice your vegetables. Cut the bell pepper into thin strips, slice the cucumber into thin rounds, and julienne the young carrots. Drain and rinse the canned sweet corn.
- Step 2: Mix the Cream Cheese - In a mixing bowl, combine the cream cheese with any desired seasonings such as garlic powder, salt, or pepper.
- Step 3: Assemble the Pinwheels - Lay one red lentil tortilla flat on a cutting board. Spread 1 tablespoon of the cream cheese mixture evenly across the tortilla, leaving a small border around the edges.
- Step 4: Layer the Veggies - On top of the cream cheese, layer the sliced bell peppers, cucumber rounds, julienned carrots, sweet corn, and shredded lettuce.
- Step 5: Roll Up the Tortilla - Starting from one edge, carefully roll the tortilla tightly into a log shape.
- Step 6: Slice and Serve - Using a sharp knife, slice the rolled tortilla into 1-inch pieces and arrange them on a serving platter.
Notes
- Customize the veggies based on what you have on hand.
- Add herbs like cilantro for extra flavor.
- Make ahead and store in the refrigerator for up to 2-3 days.
