Rainbow Veggie Pinwheels

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Easy ham and cheese pinwheels with veggie cream cheese spread.



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


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


  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.


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.