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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. Kelley says

      December 18, 2022 at 2:48 pm

      5 stars
      I made these last Christmas with just veggies for an appetizer dinner party and they were a hit with all ages. Since then I’ve made them with chicken for a more filling dinner for our family. Super easy and very tasty. Making again this Christmas!

      Reply
    2. Razz says

      December 9, 2022 at 4:54 am

      5 stars
      These are wonderful. Beautiful to look at and incredible tasty. We crunched up some cashews and added them all over the cheese spread, slightly pressing the pieces in so they would stick. Added an extra flavor and a bit of texture. Putting this recipe in our family recipe folder. THANKS!

      Reply
    3. Laurie Swenson says

      December 15, 2021 at 11:28 am

      5 stars
      This looks great and I plan to do it for the Christmas table. My only beef is that if it’s called Rainbow Veggie Pinwheels, chicken should not be listed as an optional ingredient and listed in the instructions. It should be at the end, like “Variation: Chicken Veggie Pinwheels: Sprinkle X amount of cooked chicken over veggies before rolling.”

      Reply
    4. Meghan says

      August 2, 2021 at 12:51 pm

      5 stars
      My kids love these for lunch so I’ll be making them again next week for the start of school.

      Reply
    5. Debi says

      July 6, 2021 at 4:53 pm

      5 stars
      I put these gems in the kids lunches and they love having them!

      Reply
    6. Biana says

      May 11, 2021 at 8:17 pm

      5 stars
      How cute are these! A perfect summer lunch, thank you for the idea!

      Reply
    7. Amy Seabo says

      October 19, 2019 at 4:45 pm

      I made these for my son’s birthday party. I used the onion and chive flavored cream cheese instead of mixing in the ranch. They were beautiful and delicious. Thanks for the recipe!

      Reply
    8. Karla says

      May 15, 2019 at 10:24 am

      Hi! I found this while looking for a simple wrap recipe for a family party next week – I’m going to try them! But a question – the recipe calls for whipped cream cheese, but in your video it looks like you used normal cream cheese. Which do you recommend? I’m asking as I’m dealing with dairy-free, gluten-free, and vegan individuals and I can’t find a dairy-free whipped cream cheese. Thank you!

      Reply
      • Sara says

        May 15, 2019 at 10:40 am

        You can use regular cream cheese, just make sure it’s softened first!

        Reply
    9. Diana says

      May 15, 2019 at 12:41 am

      These rolls are so cute! Thank you for the fantastic recipe.

      Reply
    10. Vickie Casey says

      April 14, 2019 at 3:35 pm

      Similar to this Rainbow Pinwheel was served at a high school art exhibit. Theirs featured olive and pimento. Afterward, I searched online and found your recipe. Thanks!

      Reply
    11. Alicia says

      March 11, 2019 at 1:04 pm

      How long will these be good for if I make them ahead?

      Reply
      • Sara says

        March 11, 2019 at 2:13 pm

        You can make them up to 8 hours in advance!

        Reply
    12. Angela says

      March 9, 2019 at 5:32 am

      5 stars
      These look delicious and easy to put together. I’m going to make these for a St. Patrick’s day gathering using the “Rainbow and Pot of Gold” theme!

      Reply
    13. Renée says

      January 11, 2019 at 10:19 am

      Have done this several times for cocktail parties. Very much a hit. I used the Fiesta Ranch dry mix with the cream cheese. Absolutely love it, such an added flavor!! Make a few hours ahead and just roll , out on a plate, refrigerate and cut later. Works great!!

      Reply
    14. Edward @ Foodaciously says

      December 5, 2018 at 1:56 pm

      These are just the cutest rolls ever 🙂 Veggie sushi maki style! Definitely to try this Christmas as appetizer (or better yet, after Christmas feast to cleanse the system)

      Reply
    15. Sarah says

      November 8, 2018 at 8:37 am

      5 stars
      Thank you for such a fantastic recipe! I wanted to make something vegetarian for a work staff meeting/potluck that people besides me would actually eat. The recipe was so easy, tasted delicious, and the pinwheels were a hit! First thing to get eaten as a matter of fact and coworkers raved about how delicious they tasted. 🙂 Thank you!

      Reply
      • Sara says

        November 8, 2018 at 11:30 am

        So glad they were a hit! Thanks for reporting back!

        Reply
    16. Catherine says

      October 2, 2018 at 6:39 pm

      5 stars
      This recipe has it all: simple, healthy, filling, travels relatively well, and nice presentation. I made these while camping (precut the veggies and mixed ranch and cream cheese at home) and they were enough to satisfy 2 hungry campers after a 4 hour bike ride. I think the ranchy cream cheese might be the secret ingredient; they tasted way better than I thought they would. Thanks for posting this awesome recipe!!

      Reply
      • Sara says

        October 2, 2018 at 9:44 pm

        So glad to hear you enjoyed them, thanks so much for reporting back!

        Reply
    17. Sharon says

      February 10, 2018 at 9:39 am

      5 stars
      I make these often when I need to bring an appetizer to a get-together. Easy, tasty, healthy!

      Reply
    18. Sheri says

      January 6, 2018 at 9:07 am

      5 stars
      Made these added a bit of wasabi, served with ginger and more wasabi, YUM

      Reply
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