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+ servings
Lots of pinwheels with colorful veggies like orange carrots, red bell pepper, green cucumber, yellow corn in it placed on a black round plate with a white and gold border.

Cream Cheese Veggie Pinwheels

These Veggie Pinwheels with Cream Cheese are such an easy and stunning appetizer that they are the FIRST things to go every time. They are also a perfect addition to back to school lunch box or breakfast table.
Course Appetizer, Breakfast, Salad
Cuisine Dairy-free, Egg-free, Gluten-free, International, Raw vegan, Vegan, Vegetarian
Keyword cream cheese pinwheels, pinwheels appetizer, vegetarian pinwheels, veggie pinwheels
Prep Time 20 minutes
Total Time 20 minutes
Servings 21 pinwheels (7 per tortilla)
Calories 69kcal



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 to 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 to 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 at 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 up tightly with cling foil or pack them up to an airtight container.



  • 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 will be the pinwheels.
  • Discard the end pinwheels... Khm... I mean eat the end pinwheels. They are yummy, but usually not good looking.


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