These veggie pinwheels are a go-to snack in my kitchen. They come together in just five minutes, perfect for those busy days when you need something quick and easy. The fresh combination of spinach, carrots, bell peppers, and onions wrapped in a soft tortilla with creamy hummus is not only convenient but also packed with flavor. Whether you’re making them for a light lunch or a party platter, these pinwheels are always a hit.
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💭 Why you’ll love this recipe
- Ready in 5 minutes. Assembling these veggie pinwheels is super easy and takes no time at all, perfect for those busy days.
- Packed with healthy veggies. It’s filled with hearty vegetables that are high in fiber, calcium, potassium, and vitamin c for a nutritious bite-sized snack.
- Perfect for gatherings. These delicious appetizers will be a guaranteed hit for any party!
📋 Ingredients and notes
To make this veggie pinwheels recipe, you’ll need hummus, tortillas, spinach, carrots, red bell peppers, red onions, salt, pepper, and chopped parsley.
Variations & Substitutions
- Tortillas. Use regular flour tortillas, corn tortillas, or spinach tortillas for a gluten-free option.
- Hummus. You can swap this with vegan cream cheese or mayo to try a different flavor.
- Vegetables. I used shredded carrots, bell peppers, red onions, and spinach. But you can substitute these with other veggies like cucumber, tomatoes, and broccoli.
- Seasonings. Season with salt and pepper.
- Fresh parsley. You can also use other fresh herbs like cilantro or dill.
📖 How to make veggie pinwheels
Step 1:
Spread a layer of hummus on each tortilla, making sure to cover all the way to the edges, about 3 tablespoons per tortilla.
Step 2:
Sprinkle each tortilla with approximately ¼ cup of chopped spinach, 2 tablespoons of shredded carrots, bell peppers, red onions, and ½ tablespoon of chopped parsley.
Step 3:
Roll the tortillas as tightly as possible without breaking it.
Step 4:
If serving the pinwheels immediately, use a serrated knife to cut the rolled tortillas into 2-inch sections. Arrange the pinwheels on a platter for serving.
Shruthi’s Top Tip
To make rolling easier, slightly warm the tortillas in the microwave for 10 seconds to make them more pliable. Then, leave a 1-inch gap around the edge of the tortilla and avoid overfilling with the mixture.
- Spread hummus all the way to the edges to act as glue, keeping the pinwheels intact after slicing.
- Use a serrated knife to cut the pinwheels to prevent squishing and ensure clean cuts.
- If preparing ahead, wrap the rolled tortillas in plastic wrap and refrigerate for up to 4 hours before slicing.
👩🏽🍳 Troubleshooting FAQs
Try warming the tortillas in the microwave for about 10 seconds to make them more pliable and easier to roll without tearing.
To remove excess moisture, pat dry the bell peppers and onions with a paper towel before adding them to the tortillas.
Use a serrated knife to cut the rolled tortillas into 2-inch sections to get clean cuts without squishing the fillings.
Yes, you can substitute hummus with mayo or cream cheese for a different flavor profile.
🍴 How to serve veggie pinwheels
Serve veggie pinwheels as a snack, light lunch, or add it as an appetizer to your party platter. Dip it in homemade jalapeño ranch dressing or cilantro lime sauce for more flavor!
🍴Storage and reheating suggestions
Store leftover pinwheels in an airtight container and keep them in the fridge for 2-3 days. Place a paper towel to keep it from being soggy.
🍴 More delicious appetizers
If you like this recipe, check out my vegetarian appetizer recipes:
Spicy chickpea dip
Korean Fried Cauliflower
Gobi Manchurian
Suya Tofu Skewers
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Veggie Pinwheels
Ingredients
- 8 ounces hummus, *see notes for replacement
- 4 flour tortillas, 8 inch
- 1 cup spinach, finely chopped
- 1 cup carrots, finely shredded
- ½ cup red bell peppers, sliced
- 1 cup red onions, finely sliced
- 4 tablespoons chopped parsley
- ⅙ teaspoon pepper
- ⅛ teaspoon salt
Instructions
- Spread a layer of hummus on each tortilla, making sure to cover all the way to the edges, about 3 tablespoons per tortilla.
- Sprinkle each tortilla with approximately ¼ cup of chopped spinach, 2 tablespoons of shredded carrots, bell peppers, red onions, and ½ tablespoon of chopped parsley.
- To make rolling easier, leave a 1-inch gap around the edge of the tortilla and avoid overfilling.
- Roll the tortillas as tightly as possible. If serving the pinwheels immediately, use a serrated knife to cut the rolled tortillas into 2-inch sections. Arrange the pinwheels on a platter for serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
