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- 4 large whole wheat tortillas - 1/2 cup cream cheese, softened - 1 tablespoon ranch seasoning mix - 1 cup baby spinach leaves - 1/2 bell pepper (any color), thinly sliced - 1 medium carrot, grated - 1/2 cucumber, thinly sliced - 1/2 cup red cabbage, finely shredded - Salt and pepper to taste Rainbow Veggie Pinwheels are bright and fun. They use simple, healthy ingredients. Whole wheat tortillas provide fiber and a nutty taste. Cream cheese adds a rich, creamy layer. Mixing in ranch seasoning gives it a tasty zing. You can load these pinwheels with colorful veggies. Start with baby spinach for a fresh base. Add bell peppers for crunch and sweetness. Grated carrots bring a nice texture and color. Sliced cucumbers add coolness, while red cabbage boosts crunch and vivid color. These ingredients not only taste great, but they also look amazing. The colors will catch anyone's eye. Plus, they are packed with vitamins and minerals, making them a healthy snack choice. - Additional seasoning suggestions: garlic powder, dill, or paprika - Recommended dips or sauces: hummus, tzatziki, or a light vinaigrette If you want to take these pinwheels up a notch, try adding more seasonings. Garlic powder or dill can elevate the flavor. You can also serve them with dips. Hummus or tzatziki pairs well with the veggies. A light vinaigrette can add a zesty touch, too. For the full recipe, click on the link provided. To start, grab a small bowl. Add the softened cream cheese and ranch seasoning mix. Use a fork to mix them well. You want a smooth and creamy mixture with no lumps. This creamy base will add great flavor to your pinwheels. Next, lay out one tortilla on a clean surface. Take a generous amount of the cream cheese mixture and spread it over the tortilla. Make sure to cover it from edge to edge. Now, it’s time to layer the veggies. Start with a handful of baby spinach leaves on one edge. Next, add a row of thinly sliced bell peppers. Then, sprinkle on some grated carrot, cucumber slices, and finally, red cabbage. You can get creative with the order, but keep it colorful! Season the veggie layer with a pinch of salt and pepper. This adds a nice touch to the flavors. Now, let’s roll the tortilla. Start at the edge with the veggies. Carefully roll it tightly. The key is to not let the filling spill out. Keep rolling until you reach the other edge. After rolling, take a sharp knife and slice the pinwheel into 1-inch thick pieces. Make sure to use a gentle sawing motion to avoid squishing them. Repeat this process with the remaining tortillas and filling. Arrange the pinwheels on a platter, with the cut sides facing up. This way, everyone can see all that vibrant color! For the full recipe, check the earlier section. Pick vegetables in bright colors. Use greens like spinach for a fresh base. Add bell peppers for crunch and sweetness. Carrots bring a nice texture and color. Cucumbers add a refreshing crunch. Red cabbage gives a pop of purple. Mix different shapes and sizes for fun. This creates a rainbow effect that is pleasing to the eye and the palate. You can prepare pinwheels in advance. Spread cream cheese on the tortillas and layer the veggies. Then, roll them up tightly. Wrap each roll in plastic wrap. This keeps them fresh. Store them in the fridge for up to two days. When you're ready to serve, slice them into pinwheels. This saves time and effort when hosting. Make your pinwheels stand out on a platter. Arrange them in a circle or a colorful pattern. You can use toothpicks to hold them together. This can make serving easier. For a fun touch, serve with dips like hummus or ranch. You can also add small flags for a party theme. This makes your snack look extra special. For the full recipe, check out the Rainbow Veggie Pinwheels 🥯 section. {{image_2}} You can switch up the tortillas for more fun. Try using spinach tortillas for a green twist. Tomato tortillas add a nice pop of red. These colorful options make your pinwheels even more vibrant and appealing. Feel free to get creative with fillings. You can add sliced avocado for creaminess. Try roasted red peppers for a smoky flavor. Hummus makes a great spread, too. You can even use different veggies, like zucchini or radishes. The sky's the limit when it comes to flavors! You can make Rainbow Veggie Pinwheels healthier or allergen-friendly. Use low-fat cream cheese for fewer calories. For a vegan option, swap cream cheese with nut-based cheese. If you're gluten-free, look for gluten-free tortillas. These changes can fit your diet while keeping the dish delicious. To keep your Rainbow Veggie Pinwheels fresh, wrap them tightly in plastic wrap. This helps to keep moisture in and air out. Place them in a sealed container in the fridge. If you use a container, try to choose one that fits the pinwheels snugly. This will help them stay fresh longer. Freezing pinwheels is a great way to save them for later. Here’s how to do it: 1. Wrap Each Pinwheel: After slicing the pinwheels, wrap each one in plastic wrap. 2. Place in a Freezer Bag: Put the wrapped pinwheels into a freezer-safe bag. Squeeze out the air before sealing. 3. Label and Date: Write the date on the bag. This way, you know how long they’ve been in the freezer. When you want to eat them, thaw the pinwheels in the fridge overnight before serving. Homemade Rainbow Veggie Pinwheels last about 3 to 5 days in the fridge. If you keep them wrapped tightly, they stay fresh. Always check for any signs of spoilage, like odd smells or changes in texture before eating. Enjoy your colorful snack! To make Rainbow Veggie Pinwheels vegan, you can swap out the cream cheese. Look for vegan cream cheese at your store. Brands like Tofutti and Kite Hill work well. You can also make a simple version using blended tofu. Just add some lemon juice and herbs for flavor. This keeps the creamy texture while keeping it plant-based. Yes, you can easily make Rainbow Veggie Pinwheels gluten-free! Just use gluten-free tortillas instead of whole wheat. Many brands offer great options made from brown rice or almond flour. Check the labels to ensure they are safe for your diet. These tortillas will still hold your tasty fillings. Rainbow Veggie Pinwheels make a great snack or light meal. They pair well with soups like tomato bisque or vegetable chowder. For a refreshing drink, try pairing them with lemonade or iced tea. You can also serve them with a side salad for a more filling lunch. These pinwheels are colorful and fun, just like a bright, sunny day! Rainbow Veggie Pinwheels are simple to make and fun to eat. We covered key ingredients, from whole wheat tortillas to colorful veggies. I shared step-by-step instructions on making the cream cheese filling and how to assemble and slice the pinwheels. With tips for choosing fresh vegetables and ideas for storage, you can enjoy them anytime. You can even get creative with variations to fit dietary needs. Whether for a snack or a party, these pinwheels will impress everyone. Enjoy making your own tasty version!

Rainbow Veggie Pinwheels

Get ready to add a burst of color and flavor to your table with these Rainbow Veggie Pinwheels! These simple, no-cook snacks are perfect for parties or lunchboxes. Made with fresh veggies and creamy ranch, they’re not only delicious but healthy too. In just 20 minutes, you can prepare these fun, vibrant treats that everyone will love.
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Ingredients
  

4 large whole wheat tortillas

1/2 cup cream cheese, softened

1 tablespoon ranch seasoning mix

1 cup baby spinach leaves

1/2 bell pepper (any color), thinly sliced

1 medium carrot, grated

1/2 cucumber, thinly sliced

1/2 cup red cabbage, finely shredded

Salt and pepper to taste

Instructions
 

In a small bowl, combine the softened cream cheese and ranch seasoning mix. Mix until smooth and well blended.

    Lay out one tortilla on a clean, flat surface. Spread a generous layer of the cream cheese mixture over the entire surface.

      On one edge of the tortilla, layer a handful of baby spinach leaves. Follow with a row of bell pepper slices, grated carrot, cucumber slices, and red cabbage.

        Season the layered veggies with a pinch of salt and pepper.

          Starting from the edge with the vegetables, carefully roll the tortilla tightly to form a pinwheel.

            Once rolled, slice the tortilla into 1-inch thick pinwheels using a sharp knife. Repeat with the remaining tortillas and filling.

              Arrange the pinwheels on a platter, with the cut sides facing up to display the colorful layers.

                Prep Time: 20 minutes | Total Time: 20 minutes | Servings: 4-6