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Fresh Rainbow Veggie Pinwheel Wraps

fresh rainbow veggie pinwheel wraps - featured image
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Colorful and crisp veggie pinwheel wraps with herbed cream cheese, perfect for a quick, healthy lunch or snack.

Ingredients

Scale
  • Large flour tortillas – about 10-inch diameter, soft and pliable
  • 8 oz (225 g) cream cheese, softened
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1 tsp fresh lemon juice (optional)
  • 1 cup packed baby spinach leaves
  • Thinly sliced red bell pepper
  • Julienned or shaved orange carrot ribbons
  • Thinly sliced purple cabbage
  • Peeled, seeded, and julienned cucumber
  • Salt and freshly ground black pepper to taste

Instructions

  1. Wash and dry all fresh produce thoroughly. Thinly slice the red bell pepper and purple cabbage. Use a vegetable peeler or knife to create long carrot ribbons. Peel and julienne the cucumber, removing seeds to avoid sogginess. Set aside.
  2. In a mixing bowl, soften 8 oz (225 g) cream cheese until smooth. Stir in 2 tbsp finely chopped parsley, 1 tbsp chopped chives, and 1 tsp fresh lemon juice if using. Add salt and pepper to taste. Mix until evenly combined and creamy.
  3. Place a tortilla flat on a clean surface. Using a spatula or butter knife, spread a thin, even layer of the herbed cream cheese over the entire tortilla, leaving about a ½-inch border around the edges.
  4. Starting at one edge of the tortilla, arrange baby spinach leaves in a single layer. Then add strips of bell pepper, carrot ribbons, cabbage, and cucumber. Keep veggies distributed evenly but not piled too thickly.
  5. Beginning at the edge with the veggies, roll the tortilla tightly but gently, tucking the filling in as you go. Once rolled, wrap the pinwheel tightly in plastic wrap or parchment paper to hold its shape. Chill in the fridge for at least 20 minutes to firm up.
  6. After chilling, unwrap and use a sharp knife to cut the roll into 1-inch (2.5 cm) slices. Arrange on a plate with the colorful veggie sides facing up. Serve immediately or store covered in the fridge for up to 24 hours.

Notes

Do not overstuff the wraps to prevent tearing. Soften cream cheese before spreading for smooth application. Chill wrapped pinwheels before slicing to maintain shape. Warm tortillas briefly if they crack when rolling. Use a serrated knife for clean slices.

Nutrition

Keywords: veggie wraps, pinwheel wraps, healthy lunch, herbed cream cheese, vegetarian, quick lunch, colorful wraps

Find it online: https://ovenmila.com/fresh-rainbow-veggie-pinwheel-wraps-easy-homemade-recipe-for-healthy-lunch-ideas/