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How to Make Veggie Pinwheels

Veggie Pinwheels

These easy to make, Veggie Pinwheels, are a great alternative to the more traditional Veggie Pizza that so many love. They are a great appetizer, snack or light lunch.

Course Appetizer, Luncheon, Snack
Cuisine American
Keyword entertaining idea, flour tortilla, party food, ranch mix, vegetarian
Prep Time 30 minutes
Refrigeration Time 2 hours

Ingredients

  • 2 XL Flour Tortillas
  • 8 oz Cream Cheese Spread
  • 4 oz Greek Yogurt (or sour cream)
  • 1/2 pkg Hidden Valley Ranch dip mix
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 1/2 Cucumber, peeled
  • 3-4 Broccoli Florets
  • 3-4 Cauliflower Florets

Instructions

  1. Slice bell peppers and cucumber in very thin julienned strips.

  2. Finely chop broccoli and cauliflower florets.

  3. Mix cream cheese, yogurt and ranch mix. (Add more ranch mix, if you'd like.)

  4. Divide cream cheese mixture on the two tortillas and spread to their edges.

  5. Starting at the top of each tortillas, lay the pepper and cucumber strips in a line from edge to edge (approximately three of each.) Sprinkle these with the finely chopped broccoli and cauliflower.

  6. Take the top of the tortilla and roll down over the veggies.

  7. Add the veggies a second time and roll the tortilla over the veggies.

  8. Add the veggies a third time and roll the tortilla over the veggies.

  9. Individually wrap the finished rolls in cellophane wrap and refrigerate for at least two hours.

  10. When ready to serve, remove the rolls from the wrap. Using a sharp knife, cut off each end and discard. The cut the rolls in approximately 1 1/2" slices.

Recipe Notes

This recipe yielded approximately 18 rolls. You can easily adjust the recipe if you need to feed a crowd.

You can add additional veggies or shredded cheese.

If you are making these a day ahead, refrigerate the rolls whole and cut the pinwheels prior to serving.