Creamy vegetable cream cheese rollups are packed full of delicious herbs, cheese and vegetables all rolled up in a tortilla. These yummy bites are full of creamy ranch flavor and are perfect for a party appetizer or for an easy cold lunch.
These vegetable pinwheels with cream cheese are the perfect little snack. Veggie-packed pinwheels are way more portable than a dip when you pile them all on a plate. Naturally vegetarian, creamy and full of flavor, you’ll want to make these little rollups all the time. They are so easy to make!
How Do I Serve Veggie Pinwheels With Cream Cheese?
Veggie pinwheels work so well as a little appetizer. Just layer, roll, chill and slice! Then stack your little pinwheel rounds on a plate and everyone can grab a bite. These are a great little appetizer at a summer party or BBQ.
You can also slide these little rainbow pinwheels into a lunchbox for a cold lunch. They make a great lunch for school or camp, a picnic or lunch by the pool. Sometimes I slice them into pinwheels for lunch. Other times I serve them as a rollup sandwich with cream cheese and veggies.
Vegetable Variation Ideas
I’ve used carrot, broccoli, and red bell pepper in my veggie rollups, but there are so many other options that work too! For the most part, crisp and crunchy vegetables that don’t get really watery easily tend to work best. Dice or shredd veggies for best results to have even bites.
Here are a few other vegetable ideas that will work really well in these rollups.
- Cabbage- Look for or shred the cabbage thinly. Green cabbage is great, but purple adds a pop of color.
- Spinach– Tender fresh spinach leaves add a nice crunch. I usually opt for baby spinach as it’s more tender for a wrap like these.
- Cauliflower– No need for broccoli to have all the fun, cauliflower is also delicious when diced small in these wraps
- Raddish– Raddish adds a bit of crunch and depending on the radish can also add a little bit of a kick.
- Black Olives– Salty black olives add color and flavor.
- Green Onion– Delicate green onion adds a lot of flavor and color, and also looks pretty as a garnish on top for a party. I recommend decreasing the onion powder in half or omitting it all together if you choose to add green onion.
- Cucumber– Cucumber can definitely be delicious in these pinwheels, but can sometimes get a little watery. To keep your wraps from getting water, scrape the seeds and wet center of the cucumber out with a spoon. Use the crisp part of the cucumber to dice and add to your snacks.
Other Recipes You Will Love
Cold Veggie Pizza– Made with crescent roll dough, this delicious appetizer or light lunch has a creamy layer of ranch dip and is topped with crisp fresh veggies. It’s similar to these rollups, but pizza style!
Summer Pesto Pasta Salad- This quick and easy cold pesto salad makes a great lunch or summer side, and is packed full of pesto and tomato flavor.
Classic Italian Pasta Salad– Packed full of veggies, pasta, and even mini pepperoni! This classic Italian cold pasta salad is delicious
Vegetable Cream Cheese Rollups
- 4 ounces Cream cheese softened
- 1/2 cup Sour cream
- 1/4 tsp Garlic powder
- ¼ tsp Onion powder
- ¼ teaspoon Dill dried
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
- 1/4 cup Sharp cheddar cheese shredded
- ½ cup Broccoli
- ½ cup Bell pepper
- ½ cup Carrots shredded, about 1 medium sized carrot or 6 baby carrots
- 3 8 – Inch Tortillas
- Cut the cream cheese into cubes and allow it to soften on the counter. Add the sour cream and mix the cream cheese and sour cream together until the cream cheese is smooth.
- Add garlic powder, onion powder, dill, sailt and pepper to the cheese mixture and mix well. Mix in shredded cheddar cheese.
- Dice the broccoli and bell pepper, and shred the carrots into small pieces.
- Lay the tortillas out on a cutting board. Spread each tortilla with ⅓ of the cream cheese mixture. Sprinkle the vegetables evenly between the tortillas on top of the cheese spread.
- Roll the tortillas tightly. Use a few toothpicks to keep them rolled tight. Placing the rollups in the freezer for at least 10-15 minutes allows the spread to firm up and makes it easier to slice.
- With a sharp knife, cut the tortilla into rolls that are about an inch thick. Each tortilla makes about six full slices. Serve and enjoy!
- These pinwheels are best when eaten immediately but can be kept in the fridge for about 24 hours. They are great to prep ahead for the next day.
- If not eating these pinwheels within 24 hours, I recommend storing the spread separately and rolling right before slicing. This helps keep the tortilla from absorbing too much moisture and keeps the vegetables crisp.
- If using a mild cheddar cheese I suggest using about 1/2 cup so you can taste the flavor instead of 1/4 cup.
- Whipped cream cheese can usually be used with half as much sour cream. Or you can also purchase a cream cheese with herbs already inside and just add the vegetables to the wraps.