Ingredients
- Cream Cheese: 8 ounces (1 block), softened (Provides the creamy base and helps bind the pinwheels)
- Sour Cream or Greek Yogurt: 1/4 cup (Adds extra creaminess and a slight tang)
- Lemon Zest: 1 teaspoon, freshly grated (The key ingredient for that bright, zesty flavor)
- Fresh Dill: 1 tablespoon, finely chopped (Optional, but adds a wonderful fresh, herbaceous note)
- Fresh Chives or Green Onions: 2 tablespoons, finely chopped (Offers a mild oniony bite and color)
- Garlic Powder: 1/2 teaspoon (Provides a subtle savory background flavor)
- Onion Powder: 1/2 teaspoon (Enhances the savory profile)
- Salt: 1/4 teaspoon, or to taste (Balances and enhances all the flavors)
- Black Pepper: 1/4 teaspoon, freshly ground, or to taste (Adds a touch of warmth)
- Large Flour Tortillas: 4-5 (10-inch size recommended, burrito-style) (The vessel for our delicious filling; ensure they are soft and pliable)
- Red Bell Pepper: 1/2 cup, finely diced (Adds sweetness, crunch, and vibrant red color)
- Carrot: 1/2 cup, finely grated or shredded (Provides crunch, sweetness, and bright orange color)
- Baby Spinach: 1 cup, fresh, finely chopped (Adds nutrients, color, and an earthy flavor)
- Cucumber: 1/2 cup, seeded and finely diced (Optional, adds refreshing crunch; make sure to remove seeds to avoid sogginess)
Instructions
- Prepare the Cream Cheese Base: In a medium-sized bowl, combine the softened cream cheese and sour cream (or Greek yogurt). Use a hand mixer or a sturdy spatula to beat them together until smooth and well combined. Ensure the cream cheese is fully softened to avoid lumps.
- Add Flavorings: Add the freshly grated lemon zest, chopped fresh dill (if using), chopped chives or green onions, garlic powder, onion powder, salt, and black pepper to the cream cheese mixture. Stir everything together until the seasonings and herbs are evenly distributed throughout the base. Taste and adjust seasonings if necessary – you might prefer a little more salt, pepper, or lemon zest.
- Prepare the Vegetables: Ensure all your vegetables (red bell pepper, carrot, spinach, cucumber if using) are washed, dried thoroughly, and very finely chopped or grated. The smaller the pieces, the easier it will be to roll the tortillas tightly and the better the texture will be in each bite. Patting the vegetables dry, especially the spinach and cucumber, is crucial to prevent the pinwheels from becoming soggy.
- Assemble the Pinwheels: Lay one large flour tortilla flat on a clean work surface. Spread approximately 1/4 to 1/5 of the seasoned cream cheese mixture evenly over the entire surface of the tortilla, leaving a small (about 1/2-inch) border along one edge. Spreading it thinly but evenly is key.
- Add the Vegetable Layer: Sprinkle an even layer of the finely chopped red bell pepper, grated carrot, chopped spinach, and diced cucumber (if using) over the cream cheese mixture. Gently press the vegetables into the cream cheese layer with your hands or the back of a spoon to help them adhere. Don’t overfill, as this will make rolling difficult.
- Roll Tightly: Starting from the edge opposite the clean border you left, carefully and tightly roll the tortilla up into a log shape. The tighter you roll, the more uniform and stable your pinwheels will be. The clean border you left at the end should help seal the roll – you can press it gently to adhere.
- Repeat: Repeat steps 4-6 with the remaining tortillas and filling ingredients until all are used.
- Chill Thoroughly: Wrap each rolled tortilla log tightly in plastic wrap. This helps them maintain their shape and prevents them from drying out. Place the wrapped logs in the refrigerator and chill for at least 1-2 hours, or preferably longer (up to 4-6 hours). Chilling is essential – it allows the cream cheese to firm up, making slicing much easier and resulting in clean, neat pinwheels that don’t fall apart. Do not skip this step!
- Slice the Pinwheels: Once chilled and firm, remove the logs from the refrigerator and unwrap them. Place a log on a cutting board. Using a sharp serrated knife or a very sharp chef’s knife, trim off the uneven ends (chef’s snack!). Then, slice the log crosswise into pinwheels about 1/2 to 3/4 inch thick. Wipe the knife clean between cuts if needed to ensure neat slices.
- Serve: Arrange the Zesty Veggie Pinwheels on a serving platter, cut-side up, to showcase the colorful spiral. Serve immediately or keep chilled until ready to serve.
Nutrition
- Serving Size: one normal portion
- Calories: 250