Introduction

These Veggie Pizza Pinwheels are a colorful and tasty snack that’s perfect for parties or a light lunch. Packed with fresh vegetables and creamy ranch-flavored filling, they’re easy to make and sure to please both kids and adults.

A woman's hand is holding a rolled sandwich slice close to the camera, showing multiple layers inside. The outer layer is a soft, light-colored wrap. Inside, there is a thick white cream cheese layer rolled tightly with finely chopped green herbs, orange carrot pieces, and small red bell pepper bits, all mixed into the creamy layer. The background shows more rolled slices arranged on a white plate, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 flour tortillas (8 inches)
3/4 cup broccoli, chopped fine
3/4 cup cauliflower, chopped fine
3/4 cup carrots, chopped fine
1/2 red pepper, chopped fine
1 (8 oz) package cream cheese, softened
1 cup sour cream
1 (1 oz) package ranch dressing mix

Instructions

Step 1: Finely chop the broccoli, cauliflower, carrots, and red pepper. Combine all the chopped vegetables in a large bowl and mix well.
Step 2: In a separate bowl, blend the softened cream cheese, sour cream, and ranch dressing mix together until the mixture is smooth and creamy.
Step 3: Spread about 1/3 cup of the cream cheese mixture evenly over each tortilla. Sprinkle each tortilla with an equal amount of the mixed vegetables on top.
Step 4: Carefully roll up each tortilla tightly. Wrap the rolls in plastic wrap and refrigerate for at least 30 minutes to allow them to set.
Step 5: After chilling, unwrap the rolls and slice them into 1/2 to 1-inch pinwheels. Serve chilled and enjoy.

Tips & Variations

For extra flavor, add a sprinkle of shredded mozzarella or Parmesan cheese before rolling.
Try substituting the ranch dressing mix with Italian seasoning for a different taste.
Use whole wheat tortillas for a healthier twist.
Make these pinwheels ahead of time and keep them refrigerated until ready to serve.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. They are best served chilled but can be brought to room temperature before serving if preferred.

How to Serve

A white oval plate holds 22 small, round tortilla pinwheel rolls arranged closely together in a circular shape. Each pinwheel has two visible layers: a pale beige tortilla wrap outer layer and a creamy white filling with finely chopped colorful vegetables including orange carrots, green celery, red bell peppers, and some darker bits for contrast. The filling is spread evenly and spiraled inside the tortilla, creating a mix of bright and soft colors throughout each piece. The plate is placed on a white marbled surface with a striped brown and white cloth partially visible on the right edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this recipe?

Absolutely! Feel free to swap in any finely chopped veggies you like, such as cucumbers, cherry tomatoes, or spinach.

How long do I need to refrigerate the pinwheels?

Refrigerating for at least 30 minutes helps the filling firm up and makes the pinwheels easier to slice and hold their shape.

Veggie Pizza Pinwheels Recipe

Print Recipe

★★★★★

4.9 from 108 reviews

These Veggie Pizza Pinwheels are a colorful, flavorful appetizer featuring finely chopped fresh vegetables and a creamy ranch-flavored spread rolled inside soft flour tortillas. Perfect for parties, snacks, or lunchbox treats, they combine a creamy tang with crisp veggies in easy-to-eat bite-sized slices.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 6 servings (approximately 36 pinwheel slices) 1x
Category: Appetizer
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

3/4 cup broccoli, chopped fine
3/4 cup cauliflower, chopped fine
3/4 cup carrots, chopped fine
1/2 red pepper, chopped fine

Spread

1 (8 oz) package cream cheese, softened
1 cup sour cream
1 (1 oz) package ranch dressing mix
6 8-inch flour tortillas

Instructions

Prepare Vegetables: Finely chop the broccoli, cauliflower, carrots, and red pepper. Place all chopped vegetables in a large bowl and mix them together to combine evenly.
Make the Spread: In a separate bowl, combine the softened cream cheese, sour cream, and ranch dressing mix. Stir well until the mixture is smooth and well blended.
Assemble Pinwheels: Lay out each flour tortilla. Spread about 1/3 cup of the cream cheese mixture evenly over each tortilla. Then sprinkle an equal portion of the mixed finely chopped vegetables onto the spread-covered tortillas.
Roll and Chill: Carefully roll each tortilla tightly into a log shape. Wrap each roll securely with plastic wrap (Saran Wrap) and refrigerate for at least 30 minutes to firm up and allow flavors to meld.
Slice and Serve: After chilling, unwrap the rolls and slice them into 1/2 to 1 inch pinwheel slices. Arrange on a serving platter and enjoy as a fresh, tasty appetizer or snack.

Notes

For best results, ensure the cream cheese is fully softened to avoid lumps in the spread.
Use a sharp knife to slice the chilled pinwheels to keep them intact and neat.
Feel free to customize the veggies or add herbs like chopped parsley or chives for additional flavor.
These pinwheels can be made a few hours ahead and kept refrigerated until serving.
Wrap tightly with plastic wrap to maintain freshness while chilling.

Keywords: veggie pizza pinwheels, vegetable pinwheels, ranch pinwheels, appetizer, party snack, no-cook appetizer, cream cheese pinwheels