Veggie Ranch Tortilla Pinwheels bring together fresh vegetables, delicious cream cheese spread, and soft tortillas rolled into delightful bite-sized roll-ups. Whether you’re packing lunch for yourself, feeding a crowd at a casual get-together, or just craving something fresh and tasty, these pinwheels hit the spot.
Easy Appetizer or Snack Idea: Vegetable Pinwheels
If you’re looking for a snack that’s as fun to make as it is to eat, these Veggie Ranch Tortilla Pinwheels might just become your new favorite! Not only do they make a great snack, veggie tortilla roll ups make delicious appetizers, the perfect finger food treat to take to parties, and even a light lunch.
I’m always on the lookout for easy recipes to make and keep on hand for snacks (that are healthy-ish), and tortilla rollups are perfect. A few more of our favorite snacks are Fiber Energy Balls and Coconut Chocolate Bark.
What makes this recipe great:
Bold & bright flavors. The combo of crunchy vegetables with creamy ranch dressing inside soft tortillas looks good and then there’s that delightful texture and flavor that keeps you coming back for more.
Customizable. You can switch up the fresh veggies according to what you have in the fridge, use your favorite ranch brand (or make your own Buttermilk Ranch!), or even add some protein like deli shaved ham or turkey, making this recipe perfect for a quick snack or light meal perfect for your tastes.
No cooking or baking required. This recipe is ideal for busy days when you want something flavorful and easy! Just a few minutes of assembling and you’re ready to enjoy!
Supplies we Used:
- Handheld electric mixer – works great to whip the cream cheese!
- Measuring cups and spoons
- Small mixing bowl – yes, I use this Pyrex measuring pitcher as a mixing bowl! It works great.
- Cutting board
- Kitchen Knife – I like this Rada slicer knife to slice all kinds of foods!
- Pan – or tray to set the tasty tortilla roll ups on until ready to slice them into pretty pinwheels.
Ingredients
- Tortillas – the soft flour tortillas are our favorite. I used the 10″ large flour tortillas today, but any size should work!
- Broccoli – cut into very fine little pieces
- Cauliflower – cut into very fine little pieces
- Carrots – shredded or finely diced
- Cream cheese – the base for the creamy ranch spread
- Ranch dressing – for flavor and extra creaminess. (The actual ranch dressing, not the dry ranch seasoning!) I like to use homemade Buttermilk Ranch Dressing.
Find the full recipe on a printable recipe card near the bottom of the post!
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How to Make Veggie Ranch Tortilla Pinwheels
First, prep the vegetables. Wash, then dice or grate the cauliflower, broccoli and carrots.
In a mixing bowl, beat the cream cheese. Add the Ranch dressing and mix thoroughly. Divide the cream cheese mixture among the tortillas, then spread it in a thin layer (leaving about a half inch bare around the edge of the tortilla).
Sprinkle the veggies evenly on top of the cream cheese layer, then roll each tortilla up as tightly as you can. Lay the filled tortillas seam side down in a pan, cover with a lid or plastic wrap and refrigerate for an hour or more.
Cut off the ends, then slice each tortilla into about 8 1-inch slices.
Serve and enjoy!💚
How to Store Veggie Ranch Tortilla Pinwheels
Store the veggie pinwheels in an airtight container in the refrigerator for 3-4 days (if they last that long!).
Tips, Tricks + Notes
- You can use any of your favorite veggies! I prefer veggies that aren’t super juicy (like a tomato) but if you’re planning to eat them right away, it doesn’t matter. Bell peppers, green onions, cucumbers, celery, anything you’d find on veggie trays is fair game for these veggie tortilla pinwheels.
- You want your veggies chopped pretty fine. (Mine were fairly big, and my roll-ups look a little lumpy as a result) I think a little food processor would work great to chop the vegetables.
Share this Veggie Ranch Tortilla Pinwheels Recipe!
More tasty appetizers/snacks:
Veggie Pinwheels
Veggie Ranch Tortilla Pinwheels bring together crisp veggies, creamy ranch spread, and soft tortillas rolled into delightful bite-sized roll-ups!
Ingredients
- 2 cups chopped broccoli
- 2 cups chopped cauliflower
- 1 cup shredded carrots
- 4 (10-inch) soft flour tortillas
Creamy Ranch Spread
- 1 (8 oz.) package cream cheese
- 1/2 cup Ranch dressing
Instructions
- First, prep the vegetables. Wash, then dice or grate the cauliflower, broccoli and carrots.
- In a mixing bowl, beat the cream cheese. Add the Ranch dressing and mix thoroughly. Then spread a layer of cream cheese mixture on each tortilla.
- Sprinkle the veggies evenly on top of the cream cheese layer, then roll each tortilla up as tightly as you can. Lay the filled tortillas seam side down in a pan, cover and refrigerate for an hour or more.
- Cut off the ends, then slice each tortilla into about 8 1-inch slices.
- Serve and enjoy!💚
Notes
Store the veggie pinwheels in an airtight container in the refrigerator for 3-4 days (if they last that long!).
You can use any vegetable! I prefer veggies that aren't super juicy (like a tomato) but if you're planning to eat them right away, it doesn't matter. Peppers, cucumbers, celery, anything you'd find on a veggie & dip tray is fair game for these pinwheels.
You want your veggies chopped pretty fine. (Mine were fairly big, and my roll-ups look a little lumpy as a result) I think a little food processor would work great to chop the vegetables.
Nutrition Information:
Yield:
16Serving Size:
2Amount Per Serving: Calories: 104Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 7mgSodium: 158mgCarbohydrates: 10gFiber: 2gSugar: 1gProtein: 2g
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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’til next time,
We love you and we’ll be praying for you,
Julie
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