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Easy Cream Cheese Veggie Pinwheels photo

Cream Cheese Veggie Pinwheels

These Cream Cheese Veggie Pinwheels are a vibrant, crunchy snack perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 tortilla Red lentil tortillas (10-inch, large) gluten-free
  • 12 Tbsp Cream cheese or Tofu Cream Cheese for a dairy-free option
  • 1 unit Bell Pepper any color
  • 1 unit Cucumber sliced
  • 6 unit Young carrots shredded or julienned
  • 6 Tbsp Sweet corn canned, drained and rinsed
  • 2 cups Shredded lettuce romaine or iceberg

Equipment

  • Cutting Board
  • Sharp Knife
  • Mixing Bowl
  • Plastic Wrap
  • Serving Platter

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Roll Up the Tortilla - Starting from one edge, carefully roll the tortilla tightly into a log shape.
  6. 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.
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