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Home » Lunch » Rainbow Veggie Pinwheels

Published: August 14, 2017 Last Modified: May 16, 2019 By Sara 61 Comments

Rainbow Veggie Pinwheels

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Rainbow Veggie Pinwheels Recipe | Veggie Pinwheels | Kids Lunch Recipe | Pinwheel Sandwich Recipe

These veggie pinwheels are a rainbow of colorful fresh veggies with ranch flavored cream cheese, all rolled up inside a spinach tortilla wrap. The perfect back to school lunch!

Rainbow veggie pinwheels are easy finger foods for families on the go and are perfect for home, school, or work lunches.  Sometimes when I want a lunch that is easy to eat anywhere I make these veggie pinwheels with some homemade chex mix or some chips and a little container of this dill dip.

Rainbow Veggie Pinwheels Recipe | Veggie Pinwheels | Kids Lunch Recipe | Pinwheel Sandwich Recipe #pinwheels #wraps #sandwich #lunch #dinneratthezoo #veggie

Veggie pinwheels on a board filled with bell peppers, carrots, cabbage and spinach.

Where has the summer gone? It feels like June was just yesterday and now today is our first day back at school! Along with the new school year comes the need for healthy and easy back-to-school lunch options. Turkey sandwiches can get kind of boring, which is why I have been working on some more creative ideas like these rainbow veggie pinwheels!

How Do You Make Rainbow Veggie Pinwheels?

Let’s talk about how to make rainbow veggie pinwheels. I took a large tortilla, added a layer of ranch spread and then layered on a rainbow of thinly sliced veggies. I used red bell peppers, carrots, yellow bell peppers, spinach and shredded purple cabbage, but you could swap out for other colorful veggies if you prefer. Other great options would be broccoli, green beans, orange bell pepper, thinly sliced zucchini or yellow squash, or cucumber.

A spinach tortilla with layers of rainbow colored veggies.

Pretty right? You want to keep the veggie layers thin so that the pinwheels will hold together. The tortilla gets rolled up tightly and then sliced into pinwheels. My girls were thrilled with these, one of them said they reminded her of a veggie sushi! I used my homemade ranch dip powder for the spread but store bought ranch powder will work fine too. It works best to cut the vegetables into long strips; if you cut them small they’ll be more likely to fall out of the pinwheels. You can add a little shredded chicken or sliced deli turkey for extra protein if you prefer, but that’s totally optional and honestly I think these veggie pinwheels are pretty perfect as is.

I’ve included a video that shows you just how simple it is to make the rainbow veggie pinwheels. Enjoy!

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Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

Veggie Pinwheels Video


Veggie pinwheels on a board filled with bell peppers, carrots, cabbage and spinach.
Print Pin
5 from 19 votes

Rainbow Veggie Pinwheels

A rainbow of veggies and chicken are combined with ranch spread on a rolled tortilla to make healthy and delicious pinwheel sandwiches.
Course Appetizer, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 304kcal
Author Sara Welch

Ingredients

  • 4 large tortillas
  • 2/3 cup whipped cream cheese (can use light)
  • 1 tablespoon dry ranch powder (you can also use store bought)
  • 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

  • Mix together the cream cheese and ranch powder until thoroughly combined.
  • Spread the cream cheese mixture evenly over the 4 tortillas.
  • Leaving a 1 inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortillas; top with shredded chicken.
  • Roll up each tortilla tightly; if the ends don't stay shut you can add a bit more cream cheese to seal. Cut crosswise into pinwheels and serve.

Notes

Make Ahead: The pinwheels can be made the day before you plan to serve them.
Little Helpers: The kids can actually make these themselves with your supervision, just give them a spoon or spatula to spread the cream cheese instead of a knife.

Nutrition

Calories: 304kcal | Carbohydrates: 23g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 725mg | Potassium: 357mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4825IU | Vitamin C: 55.9mg | Calcium: 87mg | Iron: 1.7mg
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!

This post was originally published on August 9, 2015 and was updated on August 14, 2017. This post was originally sponsored by Smart & Final.

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Filed Under: Comfort Food, Dinner, Eat Your Veggies, Featured Recipes, Light & Healthy, Lunch

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    Comments

    1. Cara says

      July 26, 2017 at 5:23 pm

      Very pretty. I might try this with cream cheese too.

      Reply
    2. Marla says

      January 26, 2017 at 6:14 pm

      These were easy to make and delicious!! I did add some Finley chopped chive to the cream cheese mixture. Turned out really good and was a hit at the party. Thank you for sharing!

      Reply
    3. Juliette says

      January 12, 2017 at 7:12 am

      Would I be able to make the veggie pinwheels the night before? Or would they get too soggy?

      Reply
      • Sara says

        January 12, 2017 at 8:00 am

        The tortillas soften a bit but I’ve never had an issue with them getting soggy!

        Reply
    4. Katherine says

      January 9, 2017 at 3:44 am

      What kind of tortilla are they?

      Reply
      • Sara says

        January 9, 2017 at 7:33 am

        They’re spinach wraps from Mission tortilla, but regular tortillas work too!

        Reply
    5. Kathryn says

      September 14, 2016 at 6:13 am

      What size are the tortillas?

      Reply
      • Sara says

        September 14, 2016 at 4:07 pm

        These are extra large, 10 inch size. You could do smaller with less filling!

        Reply
    6. AngelH says

      July 13, 2016 at 5:05 am

      5 stars
      These rainbow veggie pinwheels are awesome! I love them. They are so pretty that everyone that sees them wants to try them. Great, easy, healthy lunch to pack for my daughter to take to camp.

      Reply
    7. terrie says

      August 19, 2015 at 3:11 pm

      Looks wonderful, am always looking for cold salad options. I love Quinoa but seem to make the same salads. Am going to like your page

      Reply
      • Sara says

        August 19, 2015 at 10:05 pm

        Thanks so much Terrie!

        Reply
    8. Meg @ With Salt and Wit says

      August 11, 2015 at 6:40 pm

      Talk about colorful! I love the idea of loading pinwheels with veggies as another way to sneak them in! I could easily add some meat to my hubby’s to hold him over through the long afternoon!!

      Reply
    9. Joanie @ ZagLeft says

      August 11, 2015 at 9:00 am

      I love how colorful both of these recipes are. A delicious, healthy lunch that everyone in my family would love and the dressing in the quinia salad sounds perfect.

      Reply
    10. Kelley says

      August 10, 2015 at 8:11 pm

      Holy cow! This looks amazing!! So colorful

      Reply
      • Sara says

        August 10, 2015 at 10:00 pm

        Thanks Kelley!

        Reply
    11. Healing Tomato says

      August 10, 2015 at 8:02 pm

      These veggie pinwheels are making me very hungry. Look at all those wonderful veggies you have put in them. I can’t wait to try it.

      Reply
      • Sara says

        August 10, 2015 at 9:59 pm

        Thanks, they’re easily made vegetarian if you omit the chicken!

        Reply
    12. Justine | Cooking and Beer says

      August 10, 2015 at 7:01 pm

      These are soooo beautiful! Pretty food is the best kind of food. 🙂

      Reply
      • Sara says

        August 10, 2015 at 9:59 pm

        I totally agree!

        Reply
    13. Julia says

      August 10, 2015 at 4:27 pm

      These are beautiful! I am all about eating the rainbow and I feel like this would be a great way to get my kids to eat extra vegetables. I love that sesame lime quinoa salad!

      Reply
      • Sara says

        August 10, 2015 at 9:58 pm

        Thanks Julia! My kids would probably reject the veggies if they were plain, but they ate the pinwheels without complaint!

        Reply
    14. Angela | Mind Over Batter says

      August 10, 2015 at 3:12 pm

      Gah – This is so pretty and colorful!! My moonbug would looooove this in a packed lunch. And let’s face it, so would I!!

      Reply
      • Sara says

        August 10, 2015 at 9:57 pm

        Thanks Angela, I’d want it for lunch too 🙂

        Reply
    15. Stephanie says

      August 10, 2015 at 9:25 am

      These are just too pretty to eat! I love how colorful they are!

      Reply
      • Sara says

        August 10, 2015 at 9:57 pm

        Thanks Stephanie, my kids were entranced by the rainbow effect 😉

        Reply
    16. Chrisy @ Homemade Hooplah says

      August 10, 2015 at 9:22 am

      Loving the “two for one” with this 🙂 I’d gladly eat both. Beautiful photos, too!

      Reply
      • Sara says

        August 10, 2015 at 9:56 pm

        Thanks Chrisy!

        Reply
    17. Judy@ImBoredLetsGo says

      August 10, 2015 at 6:35 am

      So colorful and delicious looking! I gotta try that quinoa – right up my alley!

      Reply
      • Sara says

        August 10, 2015 at 9:55 pm

        Thanks Judy, the quinoa is great with all the different colors and textures!

        Reply
        • Julie Ladendorf says

          August 16, 2017 at 4:28 pm

          What happened to the Asian Quinoa Salad recipe on your site?! I made it the other day and it has suddenly vanished?

          Reply
          • Sara says

            August 16, 2017 at 9:16 pm

            I’m sorry for the inconvenience, I’m in the process of moving that recipe into its own post. It was confusing to people to have two unrelated recipes in the same post! Please email me at sara@dinneratthezoo.com and I’ll send you the recipe so that you have it while I’m creating the new post for it. Thanks!

            Reply
    18. Marye says

      August 10, 2015 at 5:22 am

      These are beautiful and they look so delicious!

      Reply
      • Sara says

        August 10, 2015 at 9:55 pm

        Thanks Marye!

        Reply
    19. Rebecca @ Strength and Sunshine says

      August 10, 2015 at 4:26 am

      Sesame lime sounds so good! What a perfect Asian flair to throw in!

      Reply
      • Sara says

        August 10, 2015 at 9:54 pm

        Thanks Rebecca!

        Reply
    20. Carolyn West says

      August 9, 2015 at 8:38 am

      Oh I love the veggie pinwheels – they do look like sushi, and my kids love anything that looks like sushi. #client

      Reply
      • Sara says

        August 10, 2015 at 9:53 pm

        Thanks Carolyn, it ups the fun factor!

        Reply
        • Beth says

          September 1, 2017 at 12:41 pm

          There used to be a Asian quinoa salad on this same pin, but I see you’ve revelry updated it. Do you know how I could track that down again? Thanks.

          Reply
          • Sara says

            September 2, 2017 at 8:26 am

            I will be putting that quinoa salad in a separate post, I haven’t haven’t had a chance to do it yet! Please send me an email sara@dinneratthezoo.com and I’ll send you the recipe. Sorry for the inconvenience!

            Reply
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