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Fresh Rainbow Pinwheel Sandwiches Easy Recipe with Cream Cheese and Roasted Veggies

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These Fresh Rainbow Pinwheel Sandwiches combine creamy whipped cream cheese with smoky roasted vegetables wrapped in soft flour tortillas, perfect for a quick, colorful, and tasty snack or light meal.

Ingredients

Scale
  • Large flour tortillas (soft and pliable), recommended Mission brand
  • 8 oz (226 g) cream cheese, softened to room temperature (Philadelphia recommended)
  • 2 tbsp chopped fresh parsley or cilantro
  • Lemon zest from half a lemon (optional)
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1 small zucchini, thinly sliced
  • 1 medium carrot, peeled and julienned
  • 1 small red onion, thinly sliced
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Optional add-ins: 1 tsp smoked paprika or chili flakes, baby spinach or arugula leaves, sun-dried tomatoes chopped

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Thinly slice the bell peppers, zucchini, carrot, and red onion. Toss them in olive oil, salt, black pepper, and smoked paprika if using. Spread in a single layer on the baking sheet.
  3. Roast the vegetables for 18–22 minutes, stirring halfway, until tender but still vibrant.
  4. While the veggies roast, whip the softened cream cheese with lemon zest, chopped herbs, and a pinch of salt until light and fluffy (3–5 minutes with mixer or longer by hand).
  5. Once the veggies are cool enough, pat them dry with paper towels to remove excess moisture.
  6. Lay out the tortillas on a clean surface. Spread an even layer of the whipped cream cheese mixture over each tortilla, leaving a small border around the edges.
  7. Arrange the roasted veggies in a thin, colorful layer over the cream cheese. Add fresh spinach or arugula leaves if using.
  8. Starting at one edge, roll the tortilla tightly into a log shape. Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes.
  9. After chilling, unwrap and slice each roll into 1-inch (2.5 cm) pinwheels. Arrange on a serving platter and serve immediately or keep refrigerated until ready to serve.

Notes

Pat roasted veggies dry before assembling to avoid soggy tortillas. Chill the rolled tortillas for at least 30 minutes before slicing to get clean pinwheels. Avoid overfilling the tortillas for easier rolling.

Nutrition

Keywords: pinwheel sandwiches, cream cheese, roasted vegetables, easy recipe, colorful snack, quick lunch, vegetarian, party food

Find it online: https://twirltaste.com/fresh-rainbow-pinwheel-sandwiches-easy-recipe-with-cream-cheese-and-roasted-veggies/