This Rainbow Veggie Pinwheels Recipe features cream cheese, whole wheat wraps, chickpeas, and fresh veggies—perfect for snacks or parties.
Let me paint you a picture: it’s 3 PM. You’re supposed to bring something ”light, fresh, and finger food-ish” to your neighbor’s BBQ in, oh, two hours. You’ve got no time, no plan, and definitely no desire to bake in the summer heat. That? That was me. Enter this Rainbow Veggie Pinwheels Recipe—aka, the one time I made something with raw vegetables and people actually raved about it.
And here’s the kicker—I didn’t follow a recipe the first time. I literally opened my fridge, saw some wraps, a nearly empty tub of cream cheese, a bag of slightly sad carrots, and chickpeas I forgot I’d cooked three days ago. I was like, “Eh, let’s just mash this all together and roll with it.” (Literally.)
Thirty minutes later, I had these vibrant, swirly little snacks that looked fancy and tasted like something I might actually choose over chips. And trust me, I love chips. Since then, they’ve shown up at birthdays, potlucks, lazy lunches, even road trip snack packs. They’re kinda like my friendship bracelets: colorful, easy to share, and surprisingly meaningful once you bite in.
Why You’ll Love This Rainbow Veggie Pinwheels Recipe?
First of all—they’re fun. And food doesn’t always feel fun, right? Like, we spend so much time trying to eat clean or meal prep or pretend we enjoy kale that we forget food can actually be joyful. These pinwheels are joy. They’re little spirals of crunchy color with a creamy center, and they don’t judge you if you eat six in a row.
Second: no oven. No stove. No dishes you can’t wash in under five minutes. The hardest part is chopping the veggies, and honestly, even that can be kind of relaxing if you put on some music and get in the zone.
Third? They travel well. I once ate one of these in the car on the way to a baby shower, and it didn’t fall apart, drip down my shirt, or make me feel like I’d just downed a gas station burrito. I mean… that’s a win, right?
Ingredient Notes:
The great thing about this Rainbow Veggie Pinwheels Recipe is it’s totally forgiving. Forgot the chickpeas? Skip ’em. Want to use spicy cream cheese? Do it. The recipe doesn’t care. It’s here for the vibes.
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Whole Wheat Flax Seed Wraps (or whatever wraps are hiding in your pantry): I like ones that feel sturdy but not dry. The ones that fold like a soft hug. Spinach wraps also make it extra rainbow-y.
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Low-Fat Cream Cheese (or Neufchâtel): Or full-fat. Or veggie spread. Or herbed goat cheese if you’re feeling fancy. Just let it soften or your wrists will hate you.
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Chopped Veggies (1 cup): Go for color. Red, orange, green, purple—like you’re making edible confetti. I used red bell pepper, purple cabbage, and shredded carrot, but honestly? Use what’s in the crisper drawer.
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Chickpea Smash (½ cup): Mash canned or cooked chickpeas with a fork. No need for a food processor. Think rustic. Chunky is good.
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Italian Herbs (1 tbsp): Or dried oregano. Or basil. Or the weird spice mix from the back of your cabinet. Whatever makes it sing.
How To Make Rainbow Veggie Pinwheels?
Step 1: Prep your veggies.
Chop everything teeny tiny. It helps with rolling, but also makes you feel like a prep chef on a cooking show—which is kinda fun.
Step 2: Smash the chickpeas.
Use a fork. Don’t overthink it. You’re just looking for that “not a whole chickpea but not hummus” texture.
Step 3: Mix it all together.
In a big bowl, stir the cream cheese, chopped veggies, chickpea mash, and herbs. Taste it. Add a little salt if you want. Maybe a squeeze of lemon. There are no rules. Except one: don’t overmix it until it’s mush. You want texture.
Step 4: Spread and roll.
Grab a wrap. Slather the mix on—edge to edge. Roll it up tight, like a yoga mat you pretend to use.
Step 5: Slice.
Trim the ends (chef’s snack, obviously), then slice the rest into bite-sized pinwheels. Try not to eat them all while doing this. (Or do. I’m not judging.)
Storage Options:
Okay, if you’re making these ahead for an event—or, let’s be real, trying not to make dinner again tomorrow—here’s the deal:
Wrap the rolled-up tortillas tightly in plastic wrap before slicing. Pop them in the fridge, and they’ll be perfect for slicing the next day. They’ll last up to 2 days chilled, but they’re best in the first 24 hours when they still have that fresh crunch.
Want To Save This Recipe?
Oh, and don’t freeze them. Trust me. It turns into a weird, damp tortilla tragedy.
Variations and Substitutions:
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Swap cream cheese for hummus – Boom. Vegan pinwheels.
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Add protein – Grilled chicken, turkey slices, crumbled feta. Great if you need something more filling.
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Spice it up – Jalapeño cream cheese, red pepper flakes, sriracha swirl… pick your fire level.
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Make it sweet-ish – I once added shredded beets and a tiny splash of maple syrup. It was weird. But like… in a good way?
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No wraps? Use romaine leaves for little lettuce roll-ups. So crunchy. So clean.
What to Serve with Rainbow Veggie Pinwheels?
These are great alone, but if you’re building a spread (or just really hungry), here are my go-tos:
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Fruit salad – Something juicy and sweet to balance the creamy filling.
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Lemon iced tea or sparkling water with berries – Light, refreshing, and feels kinda fancy.
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Roasted chickpeas or pretzels – For crunch. Because you can never have too much crunch.
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Mini muffins or deviled eggs – Especially if you’re going brunch-style.
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A little bowl of hummus – To dip the pinwheels in. Yes, I double-dip pinwheels. No regrets.
Frequently Asked Questions:
Do I have to use chickpeas?
Nope. I love the texture, but if you hate chickpeas, just skip them. Or use shredded tofu or even mashed white beans.
How long do they last?
Best within 24–36 hours. After that, the veggies lose their crunch and the wrap gets a little… meh.
Can I serve them warm?
Mmm, not really. These are best cold or room temp. Heating them makes the wraps soggy and the filling sad.
So, are you ready to roll up some color and call it lunch? Whether you’re making these for a party, meal prepping like a boss, or just avoiding the same old turkey sandwich again—these rainbow veggie pinwheels are ready for you. Try them, mess with them, make them your own. And if you accidentally eat an entire wrap before slicing… same.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Rainbow Veggie Pinwheels Recipe
Ingredients
- 8 whole wheat flax seed tortilla wraps
- 12 oz low-fat cream cheese or Neufchâtel cheese softened
- 1 cup assorted finely chopped vegetables e.g., purple cabbage, bell peppers, carrots
- ½ cup mashed chickpeas
- 1 tablespoon mixed Italian dried herbs
Instructions
Prepare the Ingredients:
- Begin by gathering all necessary ingredients. Wash the vegetables thoroughly and dry them using paper towels to remove excess moisture, which can otherwise affect the consistency of the filling. Finely chop the vegetables into uniform small pieces.
Mash the Chickpeas:
- Using a fork or potato masher, gently mash the chickpeas until they are broken down but not fully pureed. A slightly coarse texture is ideal for maintaining structure in the filling.
Mix the Filling:
- In a medium-sized mixing bowl, combine the softened cream cheese with the chopped vegetables and mashed chickpeas. Add the Italian herb blend. Stir until all components are well incorporated into a cohesive spread. Taste and adjust seasoning if desired.
Assemble the Wraps:
- Lay out one tortilla wrap on a clean surface. Evenly spread a portion of the vegetable and cheese mixture across the entire surface, ensuring the layer reaches close to the edges.
Roll and Slice:
- Roll the tortilla tightly to form a log shape. Trim approximately 1 inch from each end to create clean edges. Slice the rolled wrap into 6–8 even, bite-sized pinwheels. Repeat with remaining tortillas and filling.
Serve or Store:
- Arrange the pinwheels on a serving platter and serve immediately, or store them in an airtight container in the refrigerator until ready to serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
