Go Back
–+ servings
spinach tortilla veggie pinwheels

Veggie Spinach Tortilla Pinwheels

Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 24 pinwheels

Equipment

  • 1 Cutting board
  • 1 Chef's knife
  • 1 Mixing bowl
  • 1 Rubber spatula
  • 1 teaspoon
  • 1 measuring cup
  • 1 plastic wrap roll
  • 1 Serrated knife
  • 1 serving platter

Ingredients
  

  • 4 flour tortillas large, 10-inch
  • 8 ounce cream cheese softened
  • 1/2 cup sour cream
  • 1 tablespoon ranch seasoning powder
  • 1 cup baby spinach finely chopped
  • 1/2 cup red bell pepper finely diced
  • 1/2 cup cucumber seeded and finely diced
  • 1/4 cup red onion finely minced
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoon fresh dill chopped
  • 1/4 teaspoon black pepper ground
  • 1/4 teaspoon kosher salt
  • 1 teaspoon lemon juice fresh

Instructions
 

  • In a mixing bowl combine cream cheese, sour cream, ranch seasoning, lemon juice, salt, and pepper until smooth.
  • Fold in spinach, bell pepper, cucumber, red onion, cheddar cheese, and dill until evenly distributed.
  • Lay one tortilla on the cutting board and spread 1/4 of the filling evenly to the edges using the spatula.
  • Roll the tortilla tightly from one edge to the other to form a firm log.
  • Repeat spreading and rolling with the remaining tortillas and filling.
  • Wrap each roll tightly in plastic wrap and refrigerate for 30 minutes to set.
  • Unwrap and trim the ends of each roll for clean edges.
  • Slice each roll crosswise into 1-inch pinwheels with a serrated knife.
  • Arrange pinwheels cut-side up on a serving platter.

Notes

Pat diced vegetables dry with paper towels to prevent soggy pinwheels and help the filling adhere. Seed watery vegetables like cucumbers thoroughly or substitute with carrots for extra crunch. For make-ahead ease, rolls can be wrapped and chilled up to 24 hours before slicing; wait to cut until just before serving for the best appearance. Whole-wheat or spinach tortillas add color and structure, but slightly warm tortillas in the microwave for 10 seconds if they crack while rolling. Adjust seasoning to taste and consider adding a thin layer of hummus for a dairy-light version or swapping ranch with taco seasoning for a southwest twist.
Tried this recipe?Let us know how it was!