Ingredients
Scale
- 4 large flour tortillas (spinach or whole wheat work great, too)
- 8 oz (1 package) cream cheese, softened
- 1/4 cup sour cream or Greek yogurt
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup shredded carrots
- 1/2 cup finely chopped red bell pepper
- 1/2 cup chopped cucumber (seeds removed)
- 1/4 cup chopped green onions
- 1/2 cup baby spinach or shredded lettuce
- Optional: 1/4 cup shredded cheddar cheese for extra flavor
Instructions
- In a medium bowl, mix the softened cream cheese, sour cream (or Greek yogurt), garlic powder, salt, and pepper until smooth and creamy.
- Wash and finely chop all your vegetables. Pat them dry with a paper towel to avoid soggy roll ups.
- Lay a tortilla flat on a clean surface. Spread a generous layer of the cream cheese mixture all the way to the edges.
- Sprinkle an even layer of your chopped veggies and spinach over the spread. Don’t overfill—less is more for easier rolling.
- Roll the tortilla up tightly, starting from one edge and rolling to the other. Press gently to help it hold together.
- (Optional) Wrap the roll tightly in plastic wrap and refrigerate for 30 minutes for cleaner slices.
- Cut the roll into 1-inch pinwheels using a sharp knife. Serve immediately or keep chilled until ready to enjoy!
Notes
For best results, use softened cream cheese and dry your veggies well to avoid sogginess. A serrated knife works best for slicing clean pinwheels.
- Prep Time: 15–20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 4–6 pinwheels
- Calories: 180
- Sugar: 3g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: tortilla roll ups, veggie pinwheels, fresh snack, party appetizer