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Veggie wraps on table with chips.
AGT Editorial Team

Veggie Pinwheels

5 from 1 vote
Creamy, crunchy, colorful veggie pinwheels are the perfect appetizer to serve at your next get-together! They're made with cream cheese, veggies, cheese and pickles so you know they won't be short of flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 6 people
Course: Appetizer
Cuisine: American
Calories: 1060
Ingredients Method Notes

Ingredients
  

  • 3 large 8" flour tortillas
Pinwheel Filling
  • 8 oz. cream cheese, room temperature
  • ½ cup sour cream
  • ¾ cup fresh broccoli, chopped small
  • 4 baby bell peppers, chopped- yellow, red, orange (about 1 cup)
  • ⅓ cup chopped scallions (about 3)
  • ¾ teaspoon dried dill
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 cup crispy onions *optional
  • ¼ cup fire roasted green chilies, drained *optional

Method
 

  1. Mix together all pinwheel filling ingredients (except for the crispy onions if using) by hand or with a blender.
  2. Using a rubber spatula, spread the filling evenly onto each of the three tortillas.
  3. Divide the crispy onions amongst the three (if using).
  4. Roll each tortilla tightly. Use the filling to help seal each closed.
  5. Wrap in plastic wrap and chill in the fridge until your ready to eat. Then slice into 1½"-2" wheels.
  6. Serve with chips!

Notes

Expert Tips
  • Make sure the cream cheese is at room temperature to make mixing and spreading easier.
  • If you're making these for a crowd, it's best to make them in advance and store them in the fridge until ready to serve.
  • Chilling your pinwheels in the fridge before slicing will make for a cleaner slice.
  • Use a serrated knife when cutting your pinwheels.
  • For extra flavor, drizzle on some balsamic glaze or salsa before serving.
Add shredded carrots, purple cabbage and/or any other veggies you'd like in your wrap. Tomatoes contain more water so they aren't the best option and will lead to a soggy pinwheel.