Ingredients
Scale
- 8 large (10-inch) whole wheat tortillas
- 8 ounces light cream cheese, softened
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1 cup fresh spinach leaves, finely chopped
- 1/2 cup shredded carrots
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced yellow bell pepper
- 1/4 cup finely diced cucumber (seeds removed)
- 2 tablespoons finely minced red onion (optional)
Instructions
- In a medium bowl, combine the softened light cream cheese, Greek yogurt, fresh dill, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined. Taste and adjust seasonings as desired.
- Lay out one whole wheat tortilla on a clean, flat surface. Spread a thin, even layer of the cream cheese mixture over the entire surface of the tortilla, almost to the edges.
- Evenly sprinkle a portion of the chopped spinach, shredded carrots, diced red bell pepper, diced yellow bell pepper, diced cucumber, and minced red onion (if using) over the cream cheese layer on the tortilla. Don't overfill.
- Carefully and tightly roll up the tortilla from one end to the other. Ensure it's rolled snugly to prevent unraveling. Repeat with the remaining tortillas and vegetable mixture.
- Wrap each rolled tortilla tightly in plastic wrap or parchment paper. Place them in the refrigerator and chill for at least 20 minutes. This allows the flavors to meld and the rolls to firm up, making them easier to slice.
- Once chilled, unwrap each tortilla roll. Using a sharp knife, slice each roll into 1-inch thick pinwheels. Arrange them decoratively on a serving platter and serve immediately. Enjoy your healthy vegetable tortilla roll-ups!
Notes
For a dairy-free or vegan option, substitute light cream cheese with a plant-based cream cheese and Greek yogurt with a plant-based plain yogurt or hummus. Feel free to customize the veggies based on what’s in season or your preference – thinly sliced avocado, grated zucchini, or even a touch of corn would be delicious additions. These pinwheels can be made ahead of time and stored tightly wrapped in the refrigerator for up to 24 hours. For best results, slice just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Assembly
- Cuisine: Contemporary American
Nutrition
- Serving Size: 2-3 pinwheels
- Calories: 280
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 30mg