Ingredients
Scale
- 4 large soft flour tortillas (or spinach/tomato wraps)
- 1/2 cup whipped cream cheese or hummus
- 1/2 red bell pepper, thinly sliced or julienned
- 1/2 yellow bell pepper, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cucumber, thinly sliced
- 1/2 cup shredded purple cabbage
- 1/2 cup fresh spinach leaves
- Optional: chopped chives or dill
- Optional: 1/4 cup shredded cheese
- Optional: thinly sliced olives or jalapeños
Instructions
- Warm tortillas slightly in the microwave (about 10 seconds) to make them more pliable.
- Spread a thin, even layer of cream cheese or hummus over each tortilla, leaving a 1/2-inch border.
- Layer the veggies in rows by color: red pepper, carrots, yellow pepper, cucumber, cabbage, and spinach.
- Add optional extras like herbs, cheese, or olives, but avoid overstuffing.
- Tightly roll each tortilla into a log, pressing gently to seal.
- Wrap each roll in plastic wrap and refrigerate for at least 20 minutes.
- Once chilled, slice each roll into 6–8 pinwheels using a sharp serrated knife.
- Serve immediately or store in an airtight container in the fridge for up to 2 days.
Notes
Make sure veggies are dry before assembling to avoid soggy tortillas. Use a sticky spread like cream cheese or thick hummus to help everything hold together.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 pinwheels
- Calories: 110
- Sugar: 2g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg