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Rainbow Veggie Pinwheels

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These rainbow veggie pinwheels are colorful, fresh, and packed with crunchy vegetables and creamy ranch-flavored filling. Perfect for lunch, snacks, parties, or meal prep.

Ingredients

  • 4 large tortillas
  • 2/3 cup whipped cream cheese
  • 1 tablespoon dry ranch powder
  • 1/2 cup thinly sliced red bell pepper strips
  • 1/2 cup thinly sliced carrot strips
  • 1/2 cup thinly sliced yellow bell pepper strips
  • 1/2 cup baby spinach leaves
  • 1/2 cup shredded purple cabbage
  • 1 cup cooked shredded chicken (optional)

Instructions

  1. Mix together the whipped cream cheese and dry ranch powder until fully combined.
  2. Spread the cream cheese mixture evenly over the tortillas.
  3. Leaving a 1-inch border around the edges, arrange the red bell pepper, carrots, yellow bell pepper, spinach, and purple cabbage in rows across each tortilla. Top with shredded chicken if using.
  4. Roll each tortilla tightly into a log. If needed, use a little extra cream cheese to help seal the edges.
  5. Slice crosswise into pinwheels and serve immediately or chill before serving.

Notes

  • Use light cream cheese for a lighter version.
  • These pinwheels can be made a few hours ahead and refrigerated until serving.
  • Swap in turkey, ham, or hummus for different flavor variations.
  • Serve chilled for the best texture and flavor.

Nutrition

Find it online: https://yumfamilyrecipes.com/rainbow-veggie-pinwheels/