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Fresh Rainbow Veggie Pinwheel Roll-Ups

Fresh Rainbow Veggie Pinwheel Roll-Ups - featured image
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These Fresh Rainbow Veggie Pinwheel Roll-Ups are crisp, colorful, and tangy, making a vibrant, healthy lunch that’s quick and easy to prepare. Perfect for lunches or snacks, they combine fresh veggies with a creamy herb spread wrapped in soft tortillas.

Ingredients

Scale
  • Large flour tortillas (10-inch/25 cm)
  • 8 oz (225 g) cream cheese, softened
  • 2 tbsp fresh herbs (dill, chives, or parsley), finely chopped
  • 1 cup (120 g) grated carrot
  • 1 medium cucumber, thinly sliced lengthwise
  • 1 medium red bell pepper, julienned
  • 1 cup (30 g) baby spinach leaves
  • 1 cup (70 g) shredded purple cabbage
  • ½ cup (50 g) shredded cheddar or mozzarella cheese (optional)
  • 1 tbsp fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. In a mixing bowl, combine 8 oz (225 g) softened cream cheese with 1 tablespoon fresh lemon juice, 2 tablespoons finely chopped fresh herbs, and a pinch of salt and pepper. Stir until smooth and well combined. Add a teaspoon of water or milk if needed to loosen the spread.
  2. Wash and dry all vegetables thoroughly. Peel and grate 1 cup (120 g) carrots. Thinly slice 1 medium cucumber lengthwise into long, thin strips. Julienne 1 medium red bell pepper into thin matchsticks. Shred 1 cup (70 g) purple cabbage. Rinse and pat dry 1 cup (30 g) baby spinach leaves.
  3. Place one 10-inch (25 cm) tortilla flat on a clean surface. Spread about 3-4 tablespoons of the cream cheese mixture evenly over the surface, leaving a small border around the edges.
  4. Layer baby spinach leaves first, then grated carrot, cucumber strips, bell pepper julienne, and shredded cabbage evenly over the cream cheese. If using, sprinkle ½ cup (50 g) shredded cheese on top.
  5. Starting at one edge, roll the tortilla tightly into a log, tucking in the filling as you go. Wrap the roll in plastic wrap or parchment paper and refrigerate for at least 20 minutes to help it hold its shape.
  6. Remove the roll from the fridge and unwrap. Using a sharp serrated knife, slice the roll into 1-inch (2.5 cm) thick pinwheels, revealing the colorful spiral pattern.
  7. Serve immediately or store covered in the refrigerator for up to 2 days.

Notes

Pat watery veggies like cucumber dry before layering to prevent soggy roll-ups. Use a serrated knife for clean slices. Chill the roll before slicing for better shape and neat pinwheels. Can substitute cream cheese with hummus or guacamole. Use gluten-free tortillas or large leafy greens for gluten-free or low-carb options.

Nutrition

Keywords: veggie pinwheels, healthy lunch, veggie roll-ups, easy lunch recipe, colorful veggies, cream cheese spread, quick lunch, vegetarian

Find it online: https://realityeats.com/fresh-rainbow-veggie-pinwheel-roll-ups-easy-healthy-lunch-recipe-ideas/