Description
These veggie tortilla pinwheels sandwiches are quick and easy to make with cream cheese, fresh crunchy vegetables, and the best homemade ranch seasoning. Tortilla roll ups are a delicious and healthy snack idea that is perfect for school lunches, game day, or your next party appetizer.
Ingredients
Units
Scale
- 1/2 cup (4oz) cream cheese, softened
- 1/4 cup (60g) sour cream (I use full-fat)
- 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced orange or yellow bell pepper
- 1/4 cup finely chopped broccoli
- 1/4 cup finely diced carrots
- 1/4 cup finely diced cucumber (seeds removed)
- 1/4 cup thinly sliced green onions
- 2 large flour tortillas (8-10 inches)
- 1-2 tablespoons fresh chopped dill or parsley
- 1/2 cup shredded cheddar cheese (or crumbled feta cheese)
Instructions
- In a large mixing bowl, add the softened cream cheese, sour cream, fresh lemon zest, garlic powder, dried parsley, salt, onion powder, and freshly ground black pepper. Mix to combine. Alternatively, you can use a handheld mixer to whip the cream cheese mixture until light and fluffy.
- Add the veggies (bell peppers, broccoli, carrots, cucumber, and green onions) and fresh herbs (dill or parsley) to the cream cheese mixture. Mix everything together until the veggies are evenly distributed throughout the cream cheese.
- To make it easier to roll up the tortilla, microwave the tortillas for 15-20 seconds. Divide the veggie-cream cheese mixture between the two tortillas and use a spatula to carefully spread into an even layer.
- Sprinkle each tortilla with the shredded cheddar cheese (or feta if using).
- Starting from one side, roll up the tortilla as tightly as you can until you reach the opposite side. Wrap the tortilla in plastic wrap, seam side down, and refrigerate for 1-2 hours to set.
- When ready to serve, remove the plastic wrap and use a serrated knife to slice each roll into evenly sized pinwheels (about ½-inch to 1-inch slices).
Notes
- Best served the day they are made. These tortilla pinwheels taste best within the first 24 hours. Although you can safely store them in the fridge tightly covered with plastic wrap for up to 2 or 3 days. They will soften over time but still taste great.
- These tortilla pinwheel sandwiches are best served cold or at room temperature. You can use small toothpicks to hold them together if necessary. Just make sure to remove the toothpicks before serving them to kids.
- Customize the veggies. You can use whatever crunchy vegetables you like. Some other ideas include radish, chopped baby spinach, finely shredded romaine, finely shredded red cabbage, celery, sprouts, or snap peas.
- Customize the wrap. You can use white flour tortilla wraps, whole wheat, spinach wraps, tomato wraps, low-carb wraps, or gluten-free wraps.
- The cook time is actually the chill time for the pinwheel sandwiches to set in the fridge.
- Nutritional information is a rough estimate based on 1 pinwheel.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Chopped
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 58
- Sugar: 0.5g
- Sodium: 130mg
- Fat: 3.9g
- Saturated Fat: 2.1g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 3.9g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 11mg