These Easy Vegan Pinwheels are spread with a flavorful cream cheese mixture and are loaded up with fresh crunchy veggies! The perfect lunch, appetizer or snack!
This post is sponsored by Dandy®. As always, all thoughts and opinions are my own. Thank you for supporting the brands that support Darn Good Veggies!
Ahhh pinwheels, the party staple! They are flavorful, portable and so, so fun. And now, they are vegan too!
This recipe uses a flavorful vegan cream cheese mixture that adds needed creaminess while fresh veggies add crunch and flavor. A handful of fresh herbs make these vegan pinwheels party ready!
Reasons to love this recipe!
- These vegan pinwheels are an easy lunch, snack, or appetizer!
- They are filled with healthy veggies which also provide a crave-able crunch!
- Are vegan and can be gluten free and nut free too.
Ingredients and substitutions:
- Vegan cream cheese - I like plain or chive cream cheese in this recipe! You can use store bought, or make this Easy Vegan Cream Cheese recipe.
- Dijon mustard - a little dijon stirred into our spread adds complexity. Whole grain or country mustard work too.
- Garlic powder - helps build the flavor.
- Onion powder - same as the garlic powder, it adds flavor and a soft onion note.
- Celery - and not just any celery, we are using Dandy brand celery. It is the sweetest, crispest, crunchiest celery around. It is pre-trimmed and washed making this recipe a breeze. Look for it at a grocery store near you!
- Bell pepper - I used a red bell pepper but any color works!
- Carrots - dice them into small pieces so they aren't too crunchy.
- Broccoli - or try cabbage!
- Green onions - I would not recommend swapping these for another type of onion. The flavors of yellow or red onion will overpower the other vegetables.
- Fresh herbs – I used parsley and dill but cilantro, basil, or chives are great choices too!
- Large burrito tortillas - white, whole wheat, gluten free... it all works! If using gluten free tortillas, make sure you're using a brand that makes soft, pliable tortillas otherwise they will break when you roll them into pinwheels.
How to make vegan pinwheels:
Mix: In a large bowl, stir together the cream cheese, Dijon mustard, garlic powder, onion powder and pepper until thoroughly mixed. Add in the celery, bell pepper, carrot, broccoli, green onions, herbs and stir again.
Spread: Lay a tortilla flat on your cutting board. Spread a layer of the cream cheese mixture onto the tortilla, doing your best to spread it all the way to the edges.
Roll: Roll tightly into a cylinder. To ensure the rolls slice neatly, wrap each one tightly in plastic wrap and place in the fridge for at least one hour and up to overnight.
Slice: Unwrap the rolls and use a sharp serrated knife to gently saw them into 1-inch pinwheels. Enjoy!
Store any leftover vegan pinwheels in the fridge for 1-2 days. Any longer and they start to get soggy.
Freezing is not recommended for this recipe.
How to serve vegan pinwheels
- Serve them as an appetizer with your favorite dip.
- Mix up lunch! They make a great sandwich substitute.
- A few pinwheels is a great veggie-packed mid day snack!
Tips for getting pinwheels to hold together
Pinwheels are delicious and easy to make, but their one potential downfall... they can tend to unroll. Use these tips for pinwheels that hold together every time!
- Use fresh tortillas. Old tortillas may break when rolling and will be less likely to hold a rolled shape.
- After rolling, wrap them tightly in plastic wrap and place them in the fridge for 1 hour or up to overnight. This gives them time to form to their rolled shape and makes slicing them much easier!
- When slicing, use a sharp serrated knife and cut in a gentle sawing motion.
- Reshape them after cutting. It's inevitable, a few of your rolls won't turn out round. Simply use your hands to squish the long sides and bring them back to a round shape. Easy!
- The ends will always be wonky. It is what it is. They will likely always unroll, BUT they make perfect snacks for the chef!
This cream cheese and vegetable pinwheel is absolutely delicious, but it is just the beginning! Try mixing up ingredients to customize the recipe to your tastes!
- Switch out the classic white tortilla for a spinach or whole wheat wrap! Lavash, and other flatbreads, are also great substitutes.
- Instead of plain cream cheese, try hummus, refried beans, or other flavored cream cheeses.
- Mix up the veggies! Cabbage, cauliflower, sun dried tomatoes, olives, artichokes, radishes, cucumber... the possibilities are endless!
- Add some beans to the mix. Try garbanzo beans, black beans, kidney beans, etc.
- Switch up the seasonings. Onion and garlic powder are great all purpose seasonings, but you can also add smoked paprika, chili powder, cumin, turmeric, Italian seasoning, curry powder, red pepper flakes, and more.
More fresh lunch recipes!Print
These Easy Vegan Pinwheels are spread with a flavorful cream cheese mixture and loaded up with fresh crunchy veggies! The perfect lunch, appetizer or snack!
- 8 oz vegan cream cheese, softened if necessary (some vegan cream cheese is already soft at fridge temperature)
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon pepper
- ½ cup diced Dandy Celery
- ½ cup diced red bell pepper
- ½ cup diced carrots
- ½ cup diced broccoli
- 2 green onions, sliced
- ⅓ cup chopped fresh herbs - I used parsley and dill
- 4 large burrito tortillas
In a large bowl, stir together the cream cheese, Dijon mustard, garlic powder, onions powder and pepper until thoroughly mixed. Add in the celery, bell pepper, carrot, broccoli, green onions, herbs and stir again.
Lay a tortilla flat on your cutting board. Spread a layer of the cream cheese mixture onto the tortilla, doing your best to spread it all the way to the edges.
Roll tightly into a cylinder. To ensure the rolls slice neatly, wrap each one tightly in plastic wrap and place in the fridge for at least one hour and up to overnight.
Unwrap the rolls and use a sharp serrated knife to gently saw them into 1-inch pinwheels. Enjoy!
Storage: store leftover pinwheels in the fridge. They are best eaten within 1-2 days.
- Serving Size: ⅛th recipe
- Calories: 197
- Sugar: 4g
- Sodium: 486mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: wrap, celery, carrot, bell pepper, green onions, broccoli, cream cheese, herb, easy, roll ups,