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Tortilla pinwheels cut into slices showing the colorful filling

Vegetarian Tortilla Pinwheels

Shweta Arora
These vegetarian tortilla pinwheels are fun, quick, easy to make, and always a hit! Loaded with fresh vegetables, cream cheese, and spinach these bite-sized veggie pinwheels can be served cold or baked. Perfect as an appetizer, school lunch, or snack! 
5 from 6 votes
Prep Time 15 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 24 -28 pinwheels
Calories 58 kcal

Ingredients
  

For the cream cheese filling:

  • 8 oz cream cheese soft at room temperature
  • 4-5 green onions finely chopped
  • ½ cup bell pepper finely chopped, using mix of red and green
  • ¼ cup carrots shredded
  • ¼ cup broccoli finely chopped
  • 1 teaspoon dry oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon dry parsley flakes
  • ¼ teaspoon salt adjust to taste
  • teaspoon black pepper powder adjust to taste

For Pinwheels:

  • 4 flour tortillas
  • cream cheese filling from above
  • 1-2 cups baby spinach leaves
  • ½ cup shredded cheese using mexican cheese blend
  • Red chilli flakes optional and adjust to taste

Instructions
 

For making cream cheese filling

  • In a mixing bowl, add the softened cream cheese followed by spices - salt, black pepper, oregano, garlic powder, and parsley. Mix well. You can also microwave the cream cheese for 10-15 seconds or until soft enough to mix.
  • Then add the veggies - green onions, red and green bell pepper, carrots, broccoli. Mix well and divide the cream cheese mixture into 4 equal portions.

For making the tortilla pinwheels

  • Warm tortillas for 15 seconds in the microwave or on the stovetop (this helps make the tortilla soft and easy to roll).
  • Place one portion of the cream cheese mixture and spread it evenly making sure you get as close to the edge as you can.
  • Layer it with a generous amount of cheese, sprinkle some red chili flakes (optional).
  • Top it with an even layer of spinach leaves. Make sure they are in the centre and not so much around the edges (for ease of tortilla sticking)
  • Starting from one side, roll the tortilla tight until you reach the opposite side. Apply some cream cheese to the end (if more is required) to act as glue and help the tortilla stick.
  • Take a plastic wrap and place the tortilla seam-side down on it. Roll it so that the wrap covers the entire tortilla tightly. Tuck the sides inside. Repeat this procedure for the other rolls too.
  • Place these tortilla rolls in the refrigerator for a minimum of 1 hour to overnight.
  • These pinwheels can be served Cold or warm (baked or air-fried). When ready to serve, get the rolls out of the fridge and unwrap. Slice each roll into 6-7 evenly sized about ½ inch pinwheels (pieces).

For the Cold Tortilla Pinwheels:

  • Simply serve the sliced pinwheels while they are still cold with your favorite dipping sauce.

For the Baked Tortilla Pinwheels:

  • Preheat the oven to 375°F, line the baking tray with aluminum foil, and spray with cooking oil. Place the sliced tortilla pinwheels on the baking sheet and bake for 10-15 mins until the cheese has melted and the tortilla is crisp and golden around the edges. Flip half-way through.

For the Air-fried Tortilla Pinwheels:

  • Place the sliced tortilla pinwheels in the air fryer basket and air fry the pinwheels at 370°F for 6 to 8 mins, rotating halfway through or until cheese has melted and the edges are golden.

Notes

In the filling, you can add veggies of choice. Crunchy veggies like bell peppers, onion, grated carrots, green/purple cabbage, or broccoli make some great options. Makes sure to cut veggies into thin/fine pieces. You can also add sprouts or cooked beans for added nutrition.
Avoid using veggies like tomatoes or cucumber as they can make the wrap soggy due to their high water content.
I prefer to keep the filling neutral and instead serve with a spicy sauce so that it caters to everyone's taste. But you can add red chili flakes, red chili powder, or hot sauce to the filling based on your taste preference
It is important to roll the pinwheels really tight and refrigerate them so they hold their shape when sliced. They may slightly expand and open when baked but still retain their shape. The melted cheese helps keep it together. 

Nutrition

Calories: 58kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 106mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 607IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg
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