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Vegetable Pinwheels

Vegetable Pinwheels
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 93kcal
Author: Heather


  • 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