Name: Creamy Ranch Pinwheels with Roasted Red Peppers
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 4 large flour tortillas (10-inch); 8 oz cream cheese, softened; 1 packet ranch seasoning mix (or about 2 tbsp homemade ranch seasoning); 1 cup shredded cheddar or Mexican cheese blend; 1 cup roasted red peppers, drained and finely chopped; 2 green onions, thinly sliced (optional); Fresh parsley or cilantro, chopped (optional)

These creamy ranch pinwheels with roasted red peppers are the perfect make-ahead appetizer or snack. With a savory cream cheese spread, colorful veggies, and a hit of ranch flavor, they’re quick to make and even easier to enjoy. I love serving these at parties, picnics, or even as a fun lunchbox treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large flour tortillas (10-inch)

8 oz cream cheese, softened

1 packet ranch seasoning mix (or about 2 tbsp homemade ranch seasoning)

1 cup shredded cheddar or Mexican cheese blend

2 green onions, thinly sliced (optional)

1 cup roasted red peppers, drained and finely chopped

Fresh parsley or cilantro, chopped (optional)

Directions

Make the ranch spread:
I start by mixing the softened cream cheese and ranch seasoning in a bowl until it’s smooth and creamy.

Assemble the pinwheels:
I lay a tortilla flat and spread about a quarter of the ranch cream cheese mixture evenly, keeping a small border around the edge.

Add the toppings:
Then, I sprinkle on some shredded cheese, the finely chopped roasted red peppers, and green onions.

Roll tightly:
I roll the tortilla up into a firm log, then wrap it in plastic wrap. I let it chill in the fridge for at least 30 minutes so it sets.

Slice & serve:
Once it’s chilled, I slice it into ½ to 1-inch thick pieces. I arrange them on a serving plate and garnish with herbs if I’m feeling fancy.

Servings and timing

This recipe makes about 12 pinwheels, enough to serve 4 to 6 people as an appetizer. It takes about 10 minutes to prepare, plus at least 30 minutes of chilling time before slicing and serving.

Variations

I sometimes swap the roasted red peppers for roasted jalapeños or poblanos if I want a spicy kick.

Spinach or arugula makes a great replacement for the green onions for a different fresh flavor.

I love using spinach or sun-dried tomato tortillas when I want more color or an extra layer of flavor.

For extra protein, I add a few slices of turkey or ham before rolling.

If I’m making these for kids, I tone down the seasoning a bit and use mild cheddar.

Storage/Reheating

I keep leftover pinwheels in an airtight container in the fridge for up to 3 days. They don’t need reheating—just take them out and serve chilled or at room temperature. I avoid freezing them, as the texture of the cream cheese changes.

FAQs

How far in advance can I make these pinwheels?

I usually make them up to a day ahead. The flavors even improve a bit as they sit, and they stay fresh if wrapped tightly in plastic.

Can I use a different kind of cheese?

Absolutely. I’ve used Monterey Jack, pepper jack, and even a mix of mozzarella and cheddar. As long as it melts well and has some flavor, it works.

What’s a good dip to serve with these?

They don’t really need one, but if I want to go all out, I serve them with extra ranch dressing or a creamy avocado dip.

Are these pinwheels good for kids?

Yes—they’re soft, flavorful, and easy to eat. I just leave out any spicy ingredients and maybe use a milder cheese.

Can I make these gluten-free?

Yes, I swap out the flour tortillas for a good-quality gluten-free wrap. Everything else in the recipe is naturally gluten-free.

Conclusion

These creamy ranch pinwheels with roasted red peppers are one of my go-to easy recipes when I want something flavorful, colorful, and crowd-pleasing. Whether I’m prepping for a party or packing a fun lunch, these always hit the spot.

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