Veggie Pinwheels with Cream Cheese are the perfect blend of simplicity, flavor, and convenience, making them an ideal choice for picnics.
Like my Mediterranean Veggie Sandwich and Pesto Caprese Sandwich, this delightful recipe combines summer’s fresh and fragrant flavors with the addition of cream cheese. They’re a light and healthy picnic sandwich and pretty picnic appetizers. What’s not to love?
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Why Pinwheels Are Great for Picnics
Veggie pinwheels are an ideal choice for picnics for several reasons. Here’s why they shine, especially when enjoyed under the open sky:
- No Mess: One of the easiest picnic finger food ideas around, like my Red Pepper Bruschetta, pinwheels are easy to eat without utensils, minimizing mess and cleanup.
- Make-Ahead Friendly: They can be prepared in advance, saving time on the picnic day. Pinwheels actually benefit from time in the fridge before cutting.
- Healthy and Light: Veggie pinwheels are a healthy, satisfying sandwich option perfect for a light outdoor meal–like my Raw Veggie Wraps.
- Visually Appealing: Pinwheels, like my open-smoked salmon sandwiches, have a very pretty picnic aesthetic.
- Kid-Friendly: Their bite-sized nature and colorful appearance make them a great picnic food idea for kids.
Ingredients
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- Spinach: I used frozen spinach in this recipe (ensure it is well drained). You can also use fresh baby spinach.
- Cheese Additions: While cream cheese is the base, you can add cheeses like grated cheddar, manchego, or a sprinkle of parmesan.
- Flavored Cream Cheese: Instead of plain cream cheese, you can use flavored cream cheese options like herb, garlic, or spicy jalapeño.
- Vegetable Mix: The beauty of veggie pinwheels is the flexibility in vegetable choices. If you want to add some crunch, add some finely diced red pepper, grated carrot, or sprouts.
- Vegan and Dairy-Free Options: To cater to vegan or dairy-free diets, hummus or baba ganoush can also work as a tasty base instead of cream cheese.
- Add Crunch: For added crunch, sprinkle with finely chopped nuts like walnuts or pecans or seeds such as sunflower or pumpkin seeds.
Step by Step Instructions
Step 1: In a bowl, combine cream cheese, chopped sun-dried tomatoes, spinach, minced garlic, salt, and pepper.
Step 2: Mix well, ensuring all ingredients are well distributed.
Step 3: Divide the filling among 4 flour tortillas, spreading it evenly to the edges.
Step 4: Cover half of each with fresh basil leaves (leaving a bare edge for the tortilla to adhere to itself). Press the basil gently to hold it in place before rolling.
Step 5: Roll the tortillas tightly from one end to the other, starting from the basil end. Once rolled, gently squeeze to compact the wrap and filling.
You can serve them immediately, but chilling is recommended. Once rolled, wrap the rolls individually in plastic and place them in the fridge for at least an hour to let the cream cheese set again and help the wraps stay rolled after cutting.
Step 6: Place the wrap seam side down to cut once chilled. Use a sharp or serrated knife to carefully slice the tortillas into 1-inch rounds.
Step 7: Use cocktail picks to secure them if you want to make a fancy finger food platter or arrange the pinwheel rounds on a serving platter.
Recipe FAQs
Yes, veggie pinwheels can be made ahead of time. I recommend assembling and refrigerating the pinwheels for at least an hour or overnight before slicing and serving. This step helps the pinwheels hold their shape and makes slicing easier. However, for the best texture and freshness, consuming them within 24 hours is best.
Freezing veggie pinwheels is not recommended. The texture of the cream cheese and vegetables can change after thawing, which can leave you with soggy pinwheels.
Pinwheels are typically sliced about 1 inch thick. This thickness ensures they are bite-sized and easy to eat but still large enough to hold together. If you prefer, you can adjust the thickness to your liking. Just keep in mind that very thin slices may fall apart more easily.
Spread the filling evenly, leaving a small border around the edges.
Roll the tortillas tightly.
Chill the rolled tortillas before slicing, as the cold helps set the shape.
Use toothpicks to secure them if necessary.
Expert Tips
Rolling and Slicing: Spread the cream cheese mixture evenly on the tortillas, leaving a small border to prevent the filling from squeezing out. After adding the veggies, roll the tortillas firmly and wrap them in plastic. Chill in the refrigerator before slicing into pinwheels to firm up the filling and prevent the pinwheels from unrolling, making them easier to cut and serve.
Tortillas: Large, soft tortillas are recommended for rolling. Warming them slightly can help make them more pliable and prevent tearing if they feel a little stiff.
Avoid Soggy Pinwheels: To prevent your pinwheels from becoming soggy, make sure you drain the spinach well. If you decide to add additional veggies, choose vegetables with low water content and drain any canned ingredients well. See my tips on preventing soggy sandwiches.
Storage and Serving: Pinwheels are best enjoyed fresh but can be stored in the refrigerator. To prevent them from becoming soggy, consume them within 24 hours of preparation, although they can last up to 3 days in the fridge. See my tips for keeping food cold for a picnic for food-safe tips.
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Did you try these Veggie Pinwheels?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.
Veggie Pinwheels with Cream Cheese
Ingredients
- 7 oz cream cheese - room temperature
- 1 cup chopped sun-dried tomatoes
- 1 cup frozen spinach - Thawed and well drained
- 2 large garlic cloves - minced
- sea salt and black pepper
- 4 large flour tortillas
- 1 bunch fresh basil leaves
Instructions
- In a bowl, combine cream cheese, chopped sun-dried tomatoes, spinach, minced garlic, salt, and pepper. (ensure the spinach is well drained)
- Mix well, ensuring all ingredients are well distributed.
- Divide the filling among 4 flour tortillas, spreading it evenly to the edges.
- Cover half of each with fresh basil leaves (leaving a bare edge for the tortilla to adhere to itself). Press the basil gently to hold it in place before rolling.
- Roll the tortillas tightly from one end to the other, starting from the basil end. Once rolled, gently squeeze to compact the wrap and filling. You can serve them immediately, but chilling is recommended.
- Once rolled, wrap the rolls individually in plastic and place them in the fridge for at least an hour to let the cream cheese set again and help the wraps stay rolled after cutting.
- Place the wrap seam side down to cut once chilled. Use a sharp or serrated knife to carefully slice the tortillas into 1-inch rounds.
- Use cocktail picks to secure them if you want to make a fancy finger food platter or arrange the pinwheel rounds on a serving platter.
Notes
- Chill Before Cutting: Chill in the refrigerator before slicing into pinwheels to firm up the filling and prevent the pinwheels from unrolling, making them easier to cut and serve.
- Tortillas: Large, soft tortillas are recommended for rolling. Warming them slightly can help make them more pliable and prevent tearing if they feel a little stiff.
- Spinach: Drain the spinach well to avoid any excess water, which could cause sogginess.
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