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Try these carrot broccoli and cheese pinwheels for a healthy snack, lunch box idea or appetizer your kids will love! They’re loaded with yummy veggies to nourish your whole family.
Healthy Veggie Pinwheels with Cream Cheese
If you’re on the hunt for easy back to school lunch ideas, these broccoli and cheddar pinwheels are the perfect option! They taste great cold, are easy to pack and super fun to eat!
As a bonus, these veggie tortilla pinwheels are really versatile and can double as a tasty appetizer or easy dinner for those nights where you just don’t feel like cooking!
They have fiber, healthy fats, and a little protein, making them a great meatless option or nutritious side to serve with grilled chicken or shredded beef. They’re also a tasty way to sneak in some extra veggies!
Check out these Cold Lunch Ideas or Vegetarian Lunch Ideas for Kids too!
Veggie Tortilla pinwheels
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Why We Love These Broccoli Cheddar Pinwheels
- Quick & easy: Once you make the carrot broccoli mixture, you just need to spread it on, roll up the tortillas, and let them firm up in the freezer. Slice your broccoli cheese roll ups and serve!
- Nutritious: Unlike store-bought snacks, these pinwheels have no added sugar, preservatives, or additives. They’re made with 2 different nutrient-packed veggies and are a source of calcium for strong bones and teeth!
- Kid-Friendly: Have you noticed that kids love cheese? By adding cream cheese and shredded cheddar to these broccoli pinwheels, it incorporates that cheesy flavor you know kids will love!
Ingredient Notes
- Shredded carrots: Shred or finely chop for a little extra sweetness and fiber.
- Broccoli: Cut the fresh broccoli with a sharp knife or blitz it in the food processor to make the pieces tiny!
- Cream cheese: Let your cream cheese soften at room temperature to make it spreadable.
- Greek yogurt: A little Greek yogurt will give the cheese filling a creamy texture. You can also use sour cream if preferred, but it won’t have as much protein.
- Seasonings: Use dried dill, garlic powder, onion powder, salt, and black pepper to season your broccoli and cheddar pinwheels.
- Flour tortillas: Choose a large burrito-sized whole wheat or spinach flour tortilla for extra fiber and nutrients.
- Grated cheddar cheese: Either grate a block of cheddar or use pre-shredded cheese to make this recipe even faster.
- Green onion: Thinly slice some green for a bit of color and flavor. It also helps to balance out the creamy ingredients. You can sub in chives if preferred.
How to Make Tortilla Pinwheels – Step-by-Step
- Chop the broccoli and carrots very finely.
- Allow cream cheese to soften at room temperature for easier mixing. In a a mixing bowl, combine cream cheese, Greek yogurt, garlic powder, onion powder, dill, salt and pepper. Fold in the veggies, cheese and green onion and stir until combined.
- For easier rolling, microwave the flour tortillas for 15-20 seconds first. Lay them out on a flat work surface and spread cream cheese and veggie mixture in an even layer until distributed across the tortilla.
- Start at the edge of the tortilla and roll it up tightly, until you reach the opposite side. The cream cheese will help it bind together.
- Fasten with a couple of toothpicks and place in the freezer for 20 minutes to allow it to set. You can also chill the wraps overnight in the fridge (tightly wrapped or in a storage container) if making these in advance for easy meal prep.
- Slice into pinwheels and serve or store them in the fridge for later use.
Keep scrolling to the recipe card below for the full printable recipe!
RECIPE TIPS
- I like to mince my veggies very finely, so there’s a little bit of everything in each bite. Try to use the broccoli florets rather than the stems to avoid having large chunks of veggies throughout the roll ups.
- If you prefer less filling in your pinwheels, you can spread on a thinner layer and use an extra tortilla for the leftover filling.
- If some of the cream cheese mixture oozes out when rolling up the tortillas, you can use a small spatula or knife to tuck any extras into the end of each wrap.
- To serve these pinwheels at a party, consider making multiple batches to feed a crowd.
Recipe FAQs
Technically, you can, but the thawed pinwheels may be a little bit soggy. Since they last a while in the fridge, you can always make them on the weekend and snack on them throughout the week.
Yes, as long as the veggies are minced up very finely. I recommend finely grating the carrots if giving these roll ups to baby. You may need to cut the roll ups into smaller strips or pieces as well.
Yes! Although many people like to bake pinwheels using a package of pillsbury, you can actually make them with flour tortillas like a little rolled up sandwich. Just mix the filling together, spread it over the flour tortilla, roll them up, chill and then cut into slices. Super easy and no baking required!
Storage Guidelines
- Store leftover pinwheels in an airtight container in the fridge for 4-5 days. Without being covered, the cream cheese will harden and dry out.
- It’s not recommended that you freeze the pinwheels as they will be soggy when you thaw them.
Serving Suggestions
This easy recipe can be served in a lunch box along with other fruits, veggies and protein. It also works well as a tasty appetizer, snack, or as part of a main meal! They’d be great for a kid’s birthday party or family-friendly holiday gathering with other treats like these:
- High Protein Hummus Recipe
- Air Fryer Chicken Nuggets
- 3-Ingredient Banana Brownies
- Mini Chocolate Cupcakes
- Watermelon Christmas Trees (perfect for the holiday season!)
Recipe Variations
- Add extra protein: Add slices of low sodium turkey meat, shredded chicken or finely chopped bacon bits on top of the cream cheese mixture and roll.
- Experiment with different veggies: Try adding diced red and yellow pepper and finely diced red onion for rainbow roll ups!
- Italian-inspired pinwheels: Take your pinwheels to the next level by adding Italian seasoning, roasted red pepper, chopped olives, and a little parmesan cheese. So yummy!
- Bake them: Instead of making flour tortilla pinwheels, you can roll up your filling in pizza dough or a sheet of puff pastry dough! Slice them into 1-inch rounds, add mozzarella cheese or extra cheddar on top of the pinwheels, and bake until golden brown following the package instructions (typically 20-25 minutes in a 375 to 400 degree F oven).
More Similar Recipes
- Mexican Fiestada Pizza Recipe
- Homemade Pizza Rolls In Air Fryer
- Easy Quesadilla Recipe for Kids
- Hamburger Helper Without Milk
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Carrot, Broccoli and Cheddar Pinwheels
Ingredients
- 1/2 cup finely chopped or shredded carrots
- 1/2 cup finely chopped broccoli
- 4 ounces cream cheese softened
- 1/3 cup plain Greek yogurt
- 1/4 teaspoon dried dill
- 1/8 teaspoon each garlic powder and onion powder
- 1/8 teaspoon each salt and pepper
- 2 large burrito-sized flour tortillas (whole grain or spinach wraps)
- 1/2 cup grated cheddar cheese
- 2 tablespoons chopped green onion
Instructions
- Chop the broccoli and carrots very finely.
- Allow cream cheese to soften at room temperature for easier mixing. In a medium bowl, combine cream cheese, Greek yogurt, garlic powder, onion powder, dill, salt and pepper. Fold in the veggies, cheese and green onion and stir until combined.
- For easier rolling, microwave the flour tortillas for 15-20 seconds first. Lay them out on a flat surface and spread tortillas evenly with cream cheese and veggie mixture.
- Start at the edge of the tortilla and roll it tightly, until you reach the opposite side.
- The cream cheese will help it bind together. Fasten with a couple of toothpicks and place in the freezer for 20 minutes to allow it to set. You can also chill the wraps overnight in the fridge (tightly wrapped or in a storage container) if making these in advance for easy meal prep.
- Slice into pinwheels and serve!
Notes
- I like to mince my veggies very finely, so there’s a little bit of everything in each bite. Try to use the broccoli florets rather than the stems to avoid having large chunks of veggies throughout the roll ups.
- If you prefer less filling in your pinwheels, you can spread on a thinner layer and use an extra tortilla for the leftover filling.
- If some of the cream cheese mixture oozes out when rolling up the tortillas, you can use a small spatula or knife to tuck any extras into the end of each wrap.
- To serve these pinwheels at a party, consider making multiple batches to feed a crowd.
