Vegetable Pinwheels

5 from 1 vote
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Vegetable pinwheels are a beautiful, light appetizer full of a creamy layer and crunchy vegetables. Colorful veggies top a dill cream cheese mixture and rolled in a tortilla wrap. This easy recipe can be made in minutes.

Plate of  pinwheels


This vegetable pinwheel recipe is a light appetizer that is perfect for a party or holiday gathering. They are colorful and really stand out on a party table. They are also great to pack for a work or school lunch.

I try to have a variety of appetizer options when hosting friends and family. While it’s nice to have cheesy, bacon wrapped, sausage dip type of food, I think it’s important to also offer some lighter options.

What you need

This recipes needs just a few simple ingredients.

  • Tortillas – You can use flour tortillas or colorful spinach tortillas and sun dried tomato wraps.
  • Vegetables – I like using crunchy vegetables like red bell peppers and yellow bell peppers, green onions, and broccoli slaw.
  • Cream cheese – Used to make the spread. I like using whipped cream cheese because it’s easier to spread. You could also use softened cream cheese.
  • Dill – Fresh dill or dried dill will work. This adds delicious flavor to the spread.

How to make vegetable pinwheels

Making this pinwheel recipe couldn’t be easier.

Step one: Star with preparing the vegetables. Cut the bell peppers into matchsticks.

Step two: In a bowl, mix together cream cheese, fresh dill, and green onion.

Plate with pepper strips and broccoli slaw

Step three: Spread the cream cheese mixture over the entire tortilla. Add the sliced peppers and then the slaw mix down the center of the wrap.

Step four: Roll the wrap tightly and then wrap in plastic wrap.

Step five: Place the wrapped tortillas in the refrigerator and chill for at least 2 hours. Slice into 1-inch rolls.

Tortilla with vegetables and cream cheese


  • If you don’t have whipped cream cheese, use softened cream cheese.
  • Make sure to roll as tightly as possible so the vegetables don’t fall out.
  • Allow time for the rolls to cool in the refrigerator. It helps to slice them.
  • I recommend using a serrated knife for slicing into pinwheels.
  • Store any leftover in an airtight container in the refrigerator.
Plate of pinwheels


Can I use low fat cream cheese?

Yes, you can substitute with low fat cream cheese.

Can I use other vegetables?

Yes, feel free to add your favorite vegetables like shredded carrots, sprouts, cucumbers, and more.

More appetizer recipes

Let me know if you try these rainbow veggie pinwheels.

Plate with vegetable roll ups.
5 from 1 vote

Vegetable Pinwheels

By Heather
Vegetable Pinwheels
Prep: 15 minutes
Total: 15 minutes
Servings: 6


  • 1 red bell pepper sliced in thin strips
  • 1 yellow bell pepper sliced in thin strips
  • 2 cups broccoli slaw
  • 1 whipped cream cheese
  • 1 teaspoon fresh dill, chopped
  • 2 green onions, chopped
  • 2 sun dried tomato wraps
  • 2 spinach wraps


  • In a bowl, mix together cream cheese, dill and green onions. 
  • Spread a thin layer of cream cheese mixture over wraps. 
  • Add 1/4 of each bell pepper to each wrap and  1/2 cup broccoli slaw to each wrap. 
  • Roll the wrap tightly into a “log”. Wrap in plastic wrap and place in the refrigerator for at least 2 hours. 
  • Remove from plastic wrap and using a serrated knife, cut ends off. Cut into 1/2 inch pinwheels. 


  • If you don’t have whipped cream cheese, use softened cream cheese. 
  • Make sure to roll as tightly as possible so the vegetables don’t fall out. 
  • Allow time for the rolls to cool in the fridge. It helps make slicing easier.
  • I recommend using a serrated knife for slicing the pinwheels. A serrated knife will slice through the pinwheel without tearing it apart. 


Calories: 93kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Sodium: 160mg | Potassium: 206mg | Fiber: 1g | Sugar: 1g | Vitamin A: 845IU | Vitamin C: 96.9mg | Calcium: 70mg | Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
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Recipe Rating


    1. I have not tested freezing them but I think they would be ok. Be sure to store in a freezer safe bag or container and then thaw in the refrigerator.