RAINBOW VEGGIE PINWHEELS
These veggie pinwheels are a rainbow of colorful fresh veggies with ranch flavored cream cheese, all rolled up inside a spinach tortilla wrap. The perfect back to school lunch!
Rainbow veggie pinwheels are easy finger foods for families on the go and are perfect for home, school, or work lunches. Sometimes when I want a lunch that is easy to eat anywhere I make these veggie pinwheels with some homemade chex mix or some chips and a little container of this dill dip.
Tortilla pinwheels were a potluck classic growing up in the Midwest. They were a welcome presence at every party and usually had an assortment of sandwich meats and sliced cheeses in them. I could never pass them up.
The rainbow version of the Midwest classic is packed with fresh veggies and has a halfway homemade approach (my favorite way to entertain!) by using the store-bought dip to help you cut down on prep time.
Even better, the veggies can be sliced the night before making things even easier. Spreading the dip and arranging the veggies takes just minutes.
This recipe is also a wrap that I can eat for lunch on the go since it’s healthy yet satisfying and doesn’t make a mess or need to be reheated.
My dip of choice for this recipe is La Terra Fina’s Sriracha Three Cheese Dip & Spread. There’s a spicy kick it gives the wraps, and the beautiful red-orange color is all natural – no added dyes or preservatives.
Ingredients
Preparation
Rainbow veggie pinwheels are easy finger foods for families on the go and are perfect for home, school, or work lunches. Sometimes when I want a lunch that is easy to eat anywhere I make these veggie pinwheels with some homemade chex mix or some chips and a little container of this dill dip.
Tortilla pinwheels were a potluck classic growing up in the Midwest. They were a welcome presence at every party and usually had an assortment of sandwich meats and sliced cheeses in them. I could never pass them up.
The rainbow version of the Midwest classic is packed with fresh veggies and has a halfway homemade approach (my favorite way to entertain!) by using the store-bought dip to help you cut down on prep time.
Even better, the veggies can be sliced the night before making things even easier. Spreading the dip and arranging the veggies takes just minutes.
This recipe is also a wrap that I can eat for lunch on the go since it’s healthy yet satisfying and doesn’t make a mess or need to be reheated.
My dip of choice for this recipe is La Terra Fina’s Sriracha Three Cheese Dip & Spread. There’s a spicy kick it gives the wraps, and the beautiful red-orange color is all natural – no added dyes or preservatives.
Ingredients
- 2 cups chickpeas, drained and rinsed (330 g)
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon cumin
- ¼ cup tahini paste (60 g)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 package whole wheat tortillas
- 1 red bell pepper, sliced
- 2 carrots, sliced
- 1 yellow bell pepper, sliced
- 1 cucumber, sliced
- ¼ shredded purple cabbage
Preparation
- In the bowl of a food processor, add the drained chickpeas, salt, pepper, cumin, tahini paste, lemon juice, and olive oil and pureé until smooth.
- On a whole wheat tortilla, spoon on some hummus and add slices of red pepper, carrot, yellow pepper, cucumber, and purple cabbage.
- Wrap up the tortilla, and cut into slices to make the pinwheels. Repeat with remaining ingredients.
- Slice and serve.
- Enjoy!