Rainbow Veggie Pinwheels

These Rainbow Veggie Pinwheels are made with a special spread that has broccoli, carrots, Greek yogurt, cream cheese, Dijon mustard and spices.

Paired with honey smoked ham and muenster cheese, these pinwheels will be gone in no-time!

Also, don’t underestimate the cream cheese spread. You’ll want to smear it on everything.

How to make rainbow veggie pinwheels

Ingredients Needed

For the veggie cream cheese spread:

• Broccoli and carrots: Both should be fresh; you can use the bagged broccoli florets and baby carrots, or grab the whole heads and carrots if you have them.
  • Either way, they’re going to go into the food processor.
• Greek yogurt: The plain variety, and you can use whole milk, 2% or nonfat!
• Cream cheese: I use low fat (neufchatel), but regular works too.
• Dijon: For that tangy flavor!
• Chives: Fresh or dried.
• Garlic and onion powder: For depth of flavor.

For the pinwheels:

• Whole wheat tortillas: I grab the whole wheat version, which are higher in fiber.
• Uncured deli ham: Use whatever brand is your favorite!
• Cheese slices: I like Muenster, but you can use whatever kind of cheese slices you like.

Equipment Needed

• Measuring cups and spoons.
• A small or large food processor.
• A spatula.
• A cutting board and knife.
• A container with a lid.

Step-by-Step Instructions

1. Place the broccoli and carrot in a small food processor and pulse until finely chopped.
2. Add the yogurt, cream cheese, Dijon, chives, onion powder, garlic powder, salt and black pepper. Pulse until mixture is combined.
3. Taste and adjust seasoning, if necessary.
4. Lay a tortilla flat on a cutting board and spread with ¼ of the cream cheese mixture.
5. Layer with 4 slices ham and 2 slices of cheese in the center of the tortilla.
6. Start on one edge of the tortilla and tightly roll. Repeat with the remaining ingredients. Optional: Refrigerate 30 minutes.
7. Slice the tortillas into 1-inch pinwheels. Serve.

Storage Tips

• Refrigerate in an airtight container up to 3 days.
• These do not freeze well.

Recipe Substitutions and Alternatives

• To make gluten free: Use gluten free tortillas and be sure all ingredients are certified gluten free.
• To make dairy free: Use hummus instead of the cream cheese spread and use plant-based cheese slices.
• To make vegetarian: Skip the ham.
• To make vegan: Use hummus instead of the cream cheese spread and use plant-based cheese slices. Skip the ham.
• To make nut free: These pinwheels are naturally nut free; be sure all ingredients you purchase are nut free.

Back-to-School Recipes:

• Crispy Baked Chicken Nuggets
• Chocolate Dipped Peanut Butter Cereal Bars
• Broccoli Cheese Egg Muffins
• Pumpkin Cookie Dough Bites
• Dill Veggie Dip
• Rainbow Veggie Pinwheels

Rainbow Veggie Pinwheels

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Easy ham and cheese pinwheels with veggie cream cheese spread.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 0 mins
• Total Time: 10-15 mins
• Yield: Serves 12 1x
• Category: Snacks
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Veggie Cream Cheese Spread:

• ¼ head broccoli, cut into florets (about 1 cup)
• 1 medium carrot, peeled and chopped into 1-inch pieces
• 6-ounce cup plain Greek yogurt
• 4 ounces low fat cream cheese (neufchatel)
• 1 tablespoon Dijon mustard
• 1 teaspoon dried chives
• ½ teaspoon each onion and garlic powder
• ¼ teaspoon kosher or sea salt
• ¼ teaspoon ground black pepper

Pinwheels:

• 4 burrito-size whole wheat tortillas
• 8 ounces smoked or honey ham
• 8 slices Muenster cheese

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Instructions

1. Place the broccoli and carrot in a small food processor and pulse until finely chopped. Add the yogurt, cream cheese, Dijon, chives, onion powder, garlic powder, salt and black pepper. Pulse until mixture is combined. Taste and adjust seasoning, if necessary.
2. Lay a tortilla flat on a cutting board and spread with ¼ of the cream cheese mixture. Layer with 4 slices ham and 2 slices of cheese in the center of the tortilla. Start on one edge of the tortilla and tightly roll. Repeat with the remaining ingredients. Optional: Refrigerate 30 minutes.
3. Slice the tortillas into 1-inch pinwheels. Serve.

Notes

Cooking Tip: If you don’t have a food processor, finely chop the broccoli and carrots, then mix them in a bowl with the remaining spread ingredients until combined.

Nutrition

• Serving Size: 1/12 of recipe
• Calories: 235
• Sugar: 5g
• Sodium: 350mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 2g
• Protein: 19g
• Cholesterol: 37mg