Veggie Pinwheels
These vegan cream cheese pinwheels are the perfect addition to any back to school lunch box or breakfast table. The cream cheese gives it a creamy, rich texture that perfectly complements the crunchy vegetables.
If you enjoy this recipe, you can also try my tofu cream cheese recipe. It is a plant-based alternative to regular cream cheese and works perfectly in this recipe. Or check out this incredible sliceable pistachio cheese recipe.
❤️ Why you’ll love it
I absolutely love how these cream cheese pinwheels are not only vibrant in color but also have a fresh, crunchy texture thanks to the colorful vegetables. The bell peppers, carrots, cucumber, and sweet corn add a variety of colors and a different level of crunch to each bite.
Using tortillas and vegan cream cheese in this recipe is a game-changer. The tortillas provide a soft, chewy texture that holds everything together, while the cream cheese adds a creamy, rich element that perfectly complements the crunchy vegetables.
Plus, this recipe is so versatile. You can swap the vegetables for any you prefer or have on hand, making it a great way to use up any leftover veggies in your fridge.
? Key ingredients
This cream cheese pinwheel recipe is a colorful, vibrant, and delicious treat that is incredibly easy to make. The best part is that the ingredients you need are simple and easy to find.
Tortilla is the star of this recipe. It provides a soft, flexible base for the pinwheels. You can use store-bought tortillas or try making your own at home for a truly fresh, homemade touch using my grain-free tortilla recipe.
Cream cheese is a key ingredient in this recipe. It provides a rich, creamy, and tangy flavor that pairs well with the fresh vegetables. You can use store-bought vegan cream cheese or make your own using my tofu cream cheese recipe.
Bell pepper and carrots add a wonderful crunch to the pinwheels. The bell peppers also bring a pop of color, making the pinwheels look great.
Sweet corn adds a touch of sweetness, balancing the savory flavors of the other ingredients. It also provides a burst of juicy texture, making the pinwheels more enjoyable to eat.
Lettuce is not just a topping in this recipe. It adds a refreshing crunch that complements the creaminess of the cheese and the sweetness of the vegetables
? Equipment
To make these cream cheese pinwheels, the most crucial piece of equipment you will need is a good, sharp knife or a multi-blade mandolin. Preparing the veggies is a significant part of this recipe, and this way, you will get evenly cut vegetables which is necessary for the texture and appearance of your pinwheels.
?? Instructions
Preparing the ingredients
STEP 1
Start by cutting the bell pepper into strips. Imagine the bell pepper as a cube and cut off all four sides. Lay these pieces flat with the skin side up and cut thin strips approximately a quarter inch wide.
STEP 2
For the next step, julienne the carrots. Start with young carrots, not baby carrots. Cut them in half to make approximately four-inch long carrot stalks. Then, cut these carrot stalks into quarters vertically, about a quarter inch thick.
STEP 3
Slice the cucumber lengthwise to make columns that are about four inches long. Then, slice these columns lengthwise to make thin cucumber slices, about two to three millimeters. Finally, cut each slice into matchsticks.
Making the cream cheese pinwheels
STEP 1
Take your favorite brand of tortilla and lay it flat. Add a generous layer of cream cheese, spreading it evenly to coat the entire tortilla.
STEP 2
Start adding the prepared vegetables to the tortilla, starting from the bottom and working your way up to the top. Leave a little room at the bottom and the top of the tortilla. This will help the tortilla roll-up to stick together.
STEP 3
Once the tortilla is filled with the vegetables, roll it tightly. Depending on the cream cheese you use, you may need to chill the tortilla roll-ups in the fridge to set them completely.
STEP 4
After the roll-ups have set, cut them into pieces approximately one to one and a half inches long. Your cream cheese pinwheels are ready to serve.
? Expert tip
The key to making the perfect vegan cream cheese pinwheels is to prepare your vegetables properly. Ensure that you julienne your carrots and cut your bell peppers and cucumbers into thin, even strips. This will make it easier to roll up your tortillas and prevent your veggies from falling out. Also, arrange your vegetables in a single layer to avoid overfill and difficulty in rolling.
? Variations
If you enjoy a little heat in your food, consider adding thin slices of jalapeno or a pinch of red chili flakes to each tortilla before rolling it up. This will give your pinwheels a spicy twist that pairs perfectly with the creamy tofu cream cheese and crunchy vegetables.
If you are a fan of Italian cuisine, consider adding a layer of spinach pesto along with the cream cheese. This will give your pinwheels a delicious, herby flavor that will taste great.
If you like your food with a bit of a smoky flavor, consider adding roasted bell peppers and sun-dried tomatoes. These ingredients will not only add a pop of color but also a rich, smoky flavor that will take your pinwheels to the next level.
? Serving ideas
Cream cheese pinwheels are a versatile dish that can be enjoyed in a variety of settings. They make a perfect appetizer for a range of main dishes, and they can also be a delicious accompaniment to other appetizers.
For a casual dining setting, these pinwheels make an excellent addition to game day nights, family brunches, or any sort of gathering. Consider preparing a party platter with these pinwheels and other vegan appetizers for a fun and delicious spread that is sure to please everyone.
In addition, these pinwheels can be served with a range of sides and condiments. They go particularly well with homemade potato chips and favorite vegan dips. Try serving them with a side of sweet chili sauce or guacamole for a refreshing and satisfying snack.
❄️ Storing tips
These vegan cream cheese pinwheels are a great make-ahead dish and can be stored in the refrigerator for a few days.
To store, allow the pinwheels to cool completely after preparing. Once cooled, place them in an airtight container or wrap them tightly with cling foil and place them in the refrigerator. They should stay fresh and delicious for up to three days.
I do not recommend freezing these pinwheels, as the texture of the vegetables and the tortillas can become soggy and less appetising once they are thaw. However, you can always freeze the individual ingredients separately. The tofu cream cheese, for example, freezes well and can be used in other recipes later.
To reheat, simply take them out of the refrigerator and allow them to come to room temperature. I don’t advise reheating them, as the tortillas may become soft and lose their crunch.
? FAQs
You can add a variety of vegetables to your cream cheese pinwheels. Some of my favorites include bell peppers in all colors, shredded cabbage (especially purple for a pop of color), fresh spinach leaves, arugula or kale, spring onions, daikon radish, and olives. However, it is important not to add vegetables that are too hard to eat or chew when raw, or that are not advised to be eaten raw, such as mushrooms or eggplant.
It is best not to add sauces or dips that are too thin, like marinara sauce, as it might make the tortillas damp or cause the roll-ups to fall apart. Also, avoid adding vegetables that are difficult to eat or chew when raw, such as celery, broccoli, or cauliflower.
Yes, you can add sauces to the cream cheese layer. However, it is important to ensure that the layer does not become too thick, as this can make it difficult to roll up the tortillas. Additionally, if you are adding a liquidy sauce, such as a pesto or a salsa, you may need to adjust the amount of cream cheese to prevent the tortillas from becoming soggy.
More appetizer recipes
Cream Cheese Veggie Pinwheels
Equipment
- Mandolin
- Food processor
- Airtight container
Ingredients
- 3 Tortilla (10-inch, large) Red lentil tortillas
- 12 Tbsp Cream cheese or use our Tofu Cream Cheese recipe
- 1 Bell Pepper
- ½ Cucumber
- 6 Young carrots
- 6 Tbsp Sweet corn (canned)
- 2 cup Shredded lettuce
Instructions
Preparing the veggies
- Cut bell pepper to stripes – I consider bell pepper as a cube and cut off all four sides of this cube. Lay it flat with skins up and cut nice, thin stripes approx. 1/4 inch wide (about 5 mm).
- Julienne carrots – I have a sauteed julienne carrots recipe, where I explain it in detail which carrots to choose and how to cut carrots julienne-style. In short, choose young carrots, not baby carrots. Cut them in half to have approx. 4-inch long (approx. 10 cm) carrot stalks. Then, cut them in quarters vertically 1/4-inch thick (approx. 5 mm).
- Cut cucumbers into stripes – Slice through the length of the cucumber to create columns that are approx. 4 inches long (about 10 cm). Now, slice them length-wise to create thin cucumber slices (about 2-3 mm). Finally, take each slice and cut them into matchsticks.
Making cream cheese pinwheels
- Take your favorite brand of tortilla and lay it flat. Add a generous layer of cream cheese and coat your tortilla entirely.
- Add the veggies starting from the bottom up until the top. Leave a little room at the bottom and the top so the tortilla roll-up can stick together.
- When your tortilla is all filled up, roll it tightly.
- Depending on the cream cheese you use, you might need to chill the tortilla roll-ups (covered in cling foil) in the fridge to set them completely.
- You can cut them approx. 1-1.5 inch (about 2-3 cm) before serving. You can prepare them the day before. In that case, cover them tightly with cling foil or pack them up in an airtight container.
Notes
- Collect all your prepared and cut vegetables and arrange them in small bowls for easy access.
- Don’t stack your veggies; try to arrange them in thin layers.
- Don’t cut them too short, or they might fall out of the pinwheels.
- Apply a generous layer of cream cheese so the veggies don’t fall out (this is especially true for corn).
- Roll the tortilla up tightly. The tighter it is, the nicer the pinwheels will be.
- Discard the end pinwheels… Khm… I mean, eat the end pinwheels. They are yummy but usually not good-looking.
these look amazing. The nutrition info, is that for 1 whole wrap, or for 1 slice of it
Thanks
The nutrition info is for one slice or pinwheel if you use a classic tortilla wrap. I may need to recalculate it to exclude the numbers for the tortilla wrap.