Veggie Pinwheels
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If you need a colorful, make-ahead party appetizer, these Veggie Pinwheels are always a hit. They’re filled with finely chopped fresh vegetables, herbs, and cream cheese for a creamy bite with just enough crunch.
If you have never made them, pinwheels work great for holiday charcuterie boards, potlucks, or game day spreads because they’re easy to grab, easy to serve, and hold up well after making.
My daughter even took leftovers for lunch, so they’re family-friendly and travel easily too.
Ingredients
These veggie pinwheels have a similar feel to my Cranberry Pinwheels and Spinach Dip Pinwheels, but this version leans more savory with a dill cream cheese base.
- 1 brick (8 oz) cream cheese, softened
- 1/2 cup real mayonnaise
- 2 tablespoons diced fresh parsley
- 1 1/2 teaspoons dried dill
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 cups finely chopped fresh broccoli
- 2 cups diced fresh carrots
- 1 cup shredded cheddar cheese
- 4 (8-inch) flour tortillas
How to make Veggie Party Pinwheels
Add softened cream cheese, mayonnaise, parsley, dill, garlic powder, onion powder, salt, and pepper to a large bowl. Mix until smooth. It takes a minute for the cream cheese and mayo to fully come together, so give it time and make sure it’s creamy and well-blended before moving on.
Stir in the chopped broccoli, carrots, and cheddar cheese. The key is chopping the vegetables very finely so the mixture spreads evenly and slices cleanly later.
Smooth the mixture into the bottom of the bowl and use a knife to divide it into fourths. Spread 1/4th of the mixture evenly over a tortilla, leaving about a half-inch border at the edge. Roll up tightly from one side to the other, then place seam-side down.
Wrap each tortilla tightly in plastic wrap and refrigerate for at least four hours or overnight. The chilling time helps the filling firm up and makes slicing easier.
Unwrap the tortilla rolls, trim off the uneven ends, and slice each into 1-inch rounds (about seven pieces per tortilla). Arrange on a platter and serve immediately, or refrigerate until ready to serve.
Pinwheels are a great appetizer.
- These hold up really well overnight, so if you’re making them for a party or event, it’s actually better to make them ahead. The filling firms up in the fridge, which makes slicing so much easier.
- If you want a little more color, swap some of the broccoli for finely diced red bell pepper. You could also mix in a few chopped green onions, shredded purple cabbage, or even a handful of finely diced cauliflower for extra crunch. Tiny bits of celery or cucumber work too, as long as they’re blotted dry so they don’t make the filling watery.
- When you slice them, use a sharp knife and wipe it off every few cuts. It keeps the edges clean and the pinwheels looking neat.
Serving Ideas
I like to serve a mix of these with sweeter options like Strawberry Party Pinwheels, or use spreads like Cranberry Orange Cream Cheese Dip to fill a new batch for a different flavor.
You can also mix and match with my Classic Pinwheel Sandwiches with Spinach Wraps for a bright, colorful display that looks great on a charcuterie board.
Storage
Keep leftovers refrigerated in an airtight container for up to three days.
Don’t forget to pin this recipe here so you can make these veggie pinwheels for your next party or potluck.
Veggie Party Pinwheels
Ingredients
- 8 oz cream cheese room temp softened
- 1/2 cup real mayonnaise
- 2 tablespoons diced fresh parsley
- 1-1/2 teaspoons dried dill
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 cups finely chopped fresh broccoli
- 2 cups diced fresh carrots
- 1 cup shredded cheddar cheese
- 4 flour tortillas 8″
Instructions
- Add softened cream cheese, mayonnaise, parsley, dill, garlic powder, onion powder, salt, and black pepper to a large mixing bowl. Stir or beat until smooth and creamy.
- Add finely chopped broccoli, diced carrots, and shredded cheddar cheese to the bowl. Mix well until everything is fully combined. It may take a few minutes for the cream cheese and mayo to incorporate evenly, so be patient and scrape the sides of the bowl as needed.
- Once the filling is well mixed, smooth the surface and divide it into fourths by lightly marking the mixture with a knife.
- Spread one portion evenly over a tortilla, nearly reaching the edges but leaving about 1/2 inch of space along the border to prevent overflow when rolling.
- Roll up the tortilla tightly and place it seam side down on a piece of plastic wrap. Wrap it snugly in the plastic and seal. Repeat with the remaining tortillas and filling. Chill the wrapped rolls in the refrigerator for at least 4 hours or overnight. This step helps the pinwheels firm up and makes slicing much cleaner.
- When ready to serve, unwrap the tortillas, trim off the ends, and slice each roll into 1-inch rounds (about 7 slices per tortilla). For the cleanest slice, wipe of knife between cuts. Serve immediately, or keep covered and refrigerated until ready to serve.
Notes
- For best texture, chop all vegetables into very small, uniform pieces so the filling spreads easily.
- You can swap part of the broccoli for diced red bell pepper for a touch of color and sweetness.
- These pinwheels are great for lunchboxes and stay fresh for a day or two when stored in an airtight container.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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