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Zesty Veggie Pinwheels

These Zesty Veggie Pinwheels are a colorful and creamy snack made with fresh vegetables, perfect for any gathering.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 10 pinwheels
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Cream Cheese Base
  • 8 oz Cream Cheese, softened 1 block
  • 1/4 cup Sour Cream or Greek Yogurt
  • 1 teaspoon Lemon Zest, freshly grated
  • 1 tablespoon Fresh Dill, finely chopped (optional)
  • 2 tablespoons Fresh Chives or Green Onions, finely chopped
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Salt or to taste
  • 1/4 teaspoon Black Pepper, freshly ground or to taste
Vegetables and Tortillas
  • 4-5 pieces Large Flour Tortillas 10-inch size recommended
  • 1/2 cup Red Bell Pepper, finely diced
  • 1/2 cup Carrot, finely grated or shredded
  • 1 cup Baby Spinach, fresh, finely chopped
  • 1/2 cup Cucumber, seeded and finely diced (optional)

Method
 

Preparation
  1. In a medium-sized bowl, mix the softened cream cheese and sour cream until smooth.
  2. Stir in the lemon zest, dill, chives, garlic powder, onion powder, salt, and pepper. Taste and adjust if needed.
  3. Wash and finely chop or grate all your veggies. Make sure to dry the spinach and cucumber to keep the pinwheels from getting soggy!
Assembly
  1. Lay one tortilla flat and spread a thin layer of the cream cheese mixture, leaving a small border along one edge.
  2. Evenly sprinkle the red bell pepper, carrot, spinach, and cucumber over the cream cheese layer, gently pressing to adhere.
  3. Starting from the edge opposite the border, roll the tortilla tightly into a log shape.
  4. Repeat with remaining tortillas and filling.
  5. Wrap each rolled tortilla in plastic wrap and refrigerate for 1-2 hours (or even longer for best results).
  6. Once chilled, trim the ends and slice the log into 1/2 to 3/4 inch thick pinwheels.

Notes

These pinwheels keep well in the fridge for about 3-4 days when wrapped tightly. Can be made ahead of time and sliced before serving. Use a serrated knife for neat slices.