Cream Cheese Veggie Pinwheels
These vegan cream cheese pinwheels are the perfect addition to any back to school lunch box or breakfast table. The cream cheese gives it a creamy, rich texture that perfectly complements the crunchy vegetables.
Servings 21 pinwheels (7 per tortilla)
Calories 69kcal
Ingredients
- 3 Tortilla (10-inch, large) Red lentil tortillas
- 12 Tbsp Cream cheese or use our Tofu Cream Cheese recipe
- 1 Bell Pepper
- ½ Cucumber
- 6 Young carrots
- 6 Tbsp Sweet corn (canned)
- 2 cup Shredded lettuce
Instructions
Preparing the veggies
- Cut bell pepper to stripes - I consider bell pepper as a cube and cut off all four sides of this cube. Lay it flat with skins up and cut nice, thin stripes approx. ¼ inch wide (about 5 mm).
- Julienne carrots - I have a sauteed julienne carrots recipe, where I explain it in detail which carrots to choose and how to cut carrots julienne-style. In short, choose young carrots, not baby carrots. Cut them in half to have approx. 4-inch long (approx. 10 cm) carrot stalks. Then, cut them in quarters vertically ¼-inch thick (approx. 5 mm).
- Cut cucumbers into stripes - Slice through the length of the cucumber to create columns that are approx. 4 inches long (about 10 cm). Now, slice them length-wise to create thin cucumber slices (about 2-3 mm). Finally, take each slice and cut them into matchsticks.
Making cream cheese pinwheels
- Take your favorite brand of tortilla and lay it flat. Add a generous layer of cream cheese and coat your tortilla entirely.
- Add the veggies starting from the bottom up until the top. Leave a little room at the bottom and the top so the tortilla roll-up can stick together.
- When your tortilla is all filled up, roll it tightly.
- Depending on the cream cheese you use, you might need to chill the tortilla roll-ups (covered in cling foil) in the fridge to set them completely.
- You can cut them approx. 1-1.5 inch (about 2-3 cm) before serving. You can prepare them the day before. In that case, cover them tightly with cling foil or pack them up in an airtight container.
Video
Notes
- Collect all your prepared and cut vegetables and arrange them in small bowls for easy access.
- Don't stack your veggies; try to arrange them in thin layers.
- Don't cut them too short, or they might fall out of the pinwheels.
- Apply a generous layer of cream cheese so the veggies don't fall out (this is especially true for corn).
- Roll the tortilla up tightly. The tighter it is, the nicer the pinwheels will be.
- Discard the end pinwheels... Khm... I mean, eat the end pinwheels. They are yummy but usually not good-looking.
Nutrition
Serving: 1pinwheel (with classic tortilla) | Calories: 69kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 99mg | Potassium: 121mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3251IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg