Description
Easy, no-cook veggie pinwheels perfect for kids’ lunchboxes or snacks. Filled with cream cheese and colorful vegetables.
Ingredients
Scale
- 8 (10-inch) large flour tortillas
- 16 ounces cream cheese, softened
- 2 tablespoons ranch seasoning mix
- 1 cup finely shredded carrots
- 1/2 cup finely diced cucumber
- 1/2 cup finely diced bell pepper (any color)
- 1/4 cup finely chopped fresh parsley or chives (optional)
Instructions
- In a medium bowl, combine the softened cream cheese and ranch seasoning mix. Stir until well combined and smooth.
- Spread a thin, even layer of the cream cheese mixture over each tortilla, leaving a small border around the edges.
- Sprinkle the shredded carrots, diced cucumber, diced bell pepper, and optional herbs evenly over the cream cheese layer on each tortilla.
- Starting from one edge, tightly roll up each tortilla into a log.
- Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours) to allow the cream cheese to firm up and the flavors to meld.
- Once chilled, unwrap the rolls and slice each into 1-inch thick pinwheels using a sharp knife.
- Arrange the pinwheels on a plate or pack them into lunchboxes.
Notes
- Finely dicing the vegetables is key so the pinwheels roll up easily and are easy for kids to chew.
- You can customize the vegetables based on your kids’ preferences. Finely chopped spinach or shredded zucchini could also work.
- Ensure the cream cheese is fully softened for easy spreading.
- Chilling the rolls before slicing helps them hold their shape.
- These are great for meal prep and can be made ahead of time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch, Snack
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 4 pinwheels
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg