Description

These colorful, crunchy, and creamy vegan veggie pinwheels are packed with fresh vegetables and a zesty dairy-free spread. Perfect for school lunches, snacks, or party platters, they’re easy to make and deliciously satisfying.

Ingredients

4 large whole wheat or gluten-free tortillas

1 cup broccoli florets, finely chopped

1/2 cup carrots, shredded

1/2 red bell pepper, diced

1/4 cup green onions, thinly sliced

1/2 cup vegan cream cheese

1 tablespoon lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

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Instructions

In a bowl, mix the vegan cream cheese, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
Spread a thin, even layer of the seasoned cream cheese mixture over each tortilla.
Evenly sprinkle the chopped broccoli, shredded carrots, diced red bell pepper, and sliced green onions over the tortillas.
Roll each tortilla tightly into a log, keeping the filling inside.
Wrap each roll in plastic wrap and refrigerate for at least 30 minutes.
Once chilled, slice each roll into 1-inch pieces to form pinwheels.
Arrange pinwheels on a platter and serve chilled or at room temperature.

Notes

Great for meal prep—make up to 24 hours ahead.

Use gluten-free tortillas to make this recipe gluten-free.

Swap veggies like spinach, cucumber, or purple cabbage as desired.

Hummus can be used instead of vegan cream cheese for variation.

Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 98
Sugar: 2g
Sodium: 180mg
Fat: 4.5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg