Cream cheese and ranch seasoning are combined with colorful chopped veggies, then rolled into tortillas and sliced for the perfect party appetizer for any occasion.
In my opinion, any party is made better with a pinwheel appetizer, and these Ranch Veggie Pinwheels are no exception!
I originally created these pinwheels so I could offer a vegetarian option when I was entertaining, or taking something to a party or potluck.
But these cream cheese vegetable roll-ups are so tasty, I end up making them all the time, and everyone enjoys them, vegetarian or not.
They really are a classic, go-to snack that’s perfect for almost any occasion–game day, movie night, a special brunch, a backyard barbecue, and so much more.
This recipe is also a fantastic way to use up all those leftover veggies in your refrigerator that always end up getting thrown out.
And yes, you can definitely use up different vegetables depending on what you have on hand. I chose the veggies for the written recipe to showcase some different colors and textures, but feel free to experiment.
I just don’t recommend using vegetables with a high water content, like cucumbers, as they’ll make your pinwheels go soggy pretty quickly.
But other than that, the sky is the limit. I’ve used all kinds of peppers, radishes, and other root vegetables. As long as it can be finely chopped or grated, it should work.
I also like to use the colorful wraps to make these savory roll-ups, but regular or whole wheat tortillas work great too.
This Ranch Veggie Pinwheels recipe is one you definitely need in your repertoire. It’s delicious, versatile, and easy to make. My favorite kind of recipe!
Be sure to save this recipe for Ranch Veggie Pinwheels to your favorite Pinterest board for later.
Here’s what you’ll need to make Ranch Veggie Pinwheels
- Tortillas or wraps
- Ranch seasoning
- Cream cheese
- Fresh vegetables (carrots, green onions, peppers, cabbage, etc.)
- Fresh herbs
Ranch Veggie Pinwheels
Ingredients
- 2 8 oz. packages cream cheese, softened
- 1 tablespoon ranch seasoning
- 2/3 cup shredded carrots
- 2-3 green onions chopped
- 1/2 cup chopped red pepper
- 1/2 cup chopped orange or yellow pepper
- 1/2 cup loosely packed herbs chopped
- 2/3 cup finely shredded cabbage
- 6 large tortillas or wraps
Instructions
- In a medium bowl, mix together the cream cheese and ranch seasoning. Add all of the vegetables and herbs and stir until combined.
- Spread a layer of the cream cheese mixture over a tortilla and roll up tightly. Repeat with remaining filling and tortillas.
- Refrigerate for at least 30 minutes, and up to 4 hours, before slices into 1-inch pieces and serving.
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Nutrition
Who Dished It Up First: This is an original recipe
1 comment
Sav
Hello,
Which herbs do you suggest