Spinach Herb Pinwheel Wraps (Printer-Friendly)

Bite-sized spinach tortillas with herb cream cheese and crisp vegetables, ideal for light snacking or entertaining.

# What You'll Need:

→ Herb Cream Cheese

01 - 7 oz cream cheese, softened
02 - 2 tablespoons fresh chives, finely chopped
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh dill, finely chopped
05 - 1 garlic clove, minced
06 - 1 teaspoon lemon juice
07 - Salt and pepper to taste

→ Pinwheel Wraps

08 - 2 large spinach tortillas
09 - 1 medium carrot, peeled and julienned
10 - 1 small red bell pepper, julienned
11 - 1/2 cucumber, seeded and julienned
12 - 1 handful baby spinach leaves, washed and dried

# How To Make:

01 - In a medium bowl, combine softened cream cheese, chives, parsley, dill, minced garlic, lemon juice, salt, and pepper. Mix until smooth and well blended.
02 - Lay a spinach tortilla flat on a clean surface. Evenly spread half the herb cream cheese mixture over the tortilla, leaving a 1/2 inch border around the edges.
03 - Arrange half the julienned carrot, red bell pepper, cucumber, and baby spinach leaves in a single layer over the cream cheese.
04 - Starting from one edge, tightly roll up the tortilla to form a log. Keep the roll snug to prevent filling from escaping.
05 - Repeat the spreading, layering, and rolling process with the second tortilla and remaining cream cheese and vegetables.
06 - Wrap the rolls tightly in plastic wrap and refrigerate for at least 30 minutes to firm up for neater slices.
07 - Using a sharp knife, slice each roll into 3/4 inch thick pinwheels. Wipe the knife clean between cuts for neat edges.
08 - Arrange pinwheels on a platter and serve chilled or at room temperature.

# Expert Tips:

01 -
  • They come together in under 20 minutes with zero cooking required, which makes them perfect for lazy afternoons or last-minute entertaining.
  • Every bite delivers that satisfying crunch of fresh vegetables mixed with creamy, herbaceous cheese that tastes way more complicated than it actually is.
02 -
  • If your cream cheese isn't soft enough, it'll tear your tortilla to shreds; letting it sit out for 15 minutes genuinely changes everything.
  • The 30-minute chill isn't mandatory, but skipping it means your slices will be loose and falling apart, which defeats the whole neat pinwheel aesthetic.
03 -
  • A really sharp knife is non-negotiable here; a dull one will squish your pinwheels instead of slicing cleanly through them.
  • If you're making these for a crowd, you can double or triple the batch and they refrigerate beautifully for a day or two, which makes them perfect for entertaining without last-minute stress.
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