Rainbow Veggie Pinwheels Recipe
This Rainbow Veggie Pinwheels Recipe features whole wheat wraps, cream cheese, vibrant vegetables, and chickpeas for a colorful, nutritious appetizer or lunch option.
6 Servings
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
To make this recipe gluten-free, substitute the whole wheat wraps with certified gluten-free tortillas. Ensure that the cream cheese and all additional ingredients, including any seasoning blends, are labeled gluten-free to avoid cross-contamination. Preparation and storage methods remain the same.