These veggie pinwheels with cream cheese are a perfect bite-sized recipe for parties. They are easy to assemble in advance and keep well in the fridge. These cool vegetable pinwheels will also work great as a nice lunch option in warmer months.
Ingredients
Frozen mixed vegetables-I used California blend vegetables which is a combination of broccoli, cauliflower and carrots. Peas or asparagus would also be great in these pinwheels.
Neufchatel cheese-I like the ease of spreading of this cheese and that it is lighter than traditional cream cheese. You will want to soften the neufchatel cheese before using to allow it to easily be spread on the tortillas without causing them to tear. This can be done by leaving the cheese on the counter for 30-60 minutes, or by microwaving (after removing from the foil wrapper) in 15 second increments until softened.
Mayonnaise-I used olive oil blend mayonnaise for this; however, whatever your favorite is will work just fine. The mayonnaise helps add a creaminess to the cheese filling.
Garlic powder
Dry Vegetable Soup Mix-this provides a nice seasoning for the veggie pinwheels and blends easily with the neufchatel cheese. It also makes a nice change from the Ranch seasoning some people enjoy putting on their pinwheel sandwiches.
Spinach tortillas-these tortillas provide a nice color for the veggie pinwheels and a great wy to add in some extra vegetables.
Shredded cheddar cheese-you can use either freshly shredded or bagged pre-shredded cheese for these pinwheels.
Green onions-these are totally optional, if you are not a fan feel free to leave them out.
How to Make Veggie Pinwheels
Begin by cooking the vegetables as directed on the package. When the cooking time is done, move the vegetables to a colander to drain thoroughly. Finely chop the veggies in uniformly sized pieces.
Next make the cheese mixture by combining the softened neufchatel cheese, the mayonnaise, garlic powder and the vegetable soup mix in a bowl.
Lay out the tortillas and spread the cheese mixture evenly over both of the tortillas. Sprinkle with the veggies, the cheese and the green onions
Tightly roll up the tortillas and place, seam side down on a plate. Refrigerate for at least half an hour up to overnight. Slice into pinwheels using a sharp knife.
Can Veggie Pinwheels be made in Advance?
Yes! That is one of the best parts about this recipe. The pinwheels can easily be assembled up to a day in advance of serving. Leftovers will keep for up to 3 days in the fridge.
How to keep Vegetable Pinwheels from Falling Apart?
If your pinwheels are not staying together there are a few potential reasons. First, you may be spreading your cream cheese too thinly. This recipe contains the amount to make 2 Large tortillas, so there should be plenty of filling. Second, you need to make sure you allow the pinwheels time to chill before attempting to slice them, or they may be more likely to fall apart. 30 minutes is the absolute minimum time to ensure that the pinwheels stay together.
Other Appetizer Recipes you will Love:
- These Crispy Mac and Cheese Balls in the air fryer are a perfect bite-sized snack that is great for parties.
- If you like veggies, you will love these homemade veggie tots made healthy by using the air fryer to easily crisp the tots without deep frying.
- These Crispy Pea Fritters are so easy to make and perfect for anyone looking to add a little more veggie-loving goodness to their life. These individual fritters are party perfect and great for sharing. They are also easy to make in advance making them easy for entertaining.
Veggie Pinwheels
Ingredients
- 12 ounce bag frozen vegetables Ii used broccoli, cauliflower & carrot
- 8 ounces neufchatel cheese softened
- 2 Tablespoons mayonnaise
- ¼ teaspoon garlic powder
- 1 packet dry vegetable soup mix
- 2 large spinach tortillas
- ½ cup shredded cheddar cheese
- 2 Tablespoons chopped green onions optional
Instructions
- Cook the frozen vegetables as directed on the package and drain well. Chop into very fine pieces.
- Combine the neufchatel, mayonnaise, garlic powder and vegetable soup mix in a medium bowl.
- Spread the cheese mixture evenly on the tortillas. Sprinkle the veggies evenly around the tortillas, followed by the cheddar cheese and green onions, if using.
- Tightly roll the tortillas. You can use plastic wrap or tooth picks if you have trouble getting the rolls to stay together. Place in the refrigerator to chill for a minimum of 30 minutes, up to overnight.
- Slice using a sharp knife and serve. Leftovers can be stored in the refrigerator for up to 3 days.
