Green Spinach Pinwheel Wraps (Printable)

Bite-sized spinach wraps filled with herb cheese and fresh vegetables for a fresh snack option.

# What You 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 medium cucumber, seeded and julienned
12 - 1 cup baby spinach leaves, washed and dried

# Directions:

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 first 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 all edges.
03 - Arrange half the julienned carrot, red bell pepper, cucumber, and spinach leaves in a single even layer over the cream cheese.
04 - Starting from one edge, tightly roll up the tortilla into a log shape, maintaining even tension throughout.
05 - Repeat the spreading, layering, and rolling process with the second tortilla and remaining ingredient portions.
06 - Wrap both rolls tightly in plastic wrap and refrigerate for at least 30 minutes to firm up for cleaner slicing.
07 - Using a sharp knife, slice each roll into 3/4 inch pinwheels, wiping the blade between cuts for clean edges.
08 - Arrange pinwheels on a platter and serve chilled or at room temperature.

# Expert Advice:

01 -
  • They come together in under 20 minutes with zero cooking required, so you can make them while chatting with whoever's visiting.
  • The herb cream cheese tastes restaurant-quality but uses ingredients you probably already have on hand.
  • They look impressive on a platter but taste like casual, friendly food—no pretension needed.
02 -
  • If you skip chilling and slice right away, they'll fall apart—the 30 minutes isn't optional, it's essential.
  • Seeds in the cucumber actually matter because they release moisture that soaks into the cream cheese and makes everything mushy by evening.
03 -
  • A dull knife will crush the tortilla and make everything slide around—use the sharpest knife you own and slice with confidence.
  • If the cream cheese is even slightly cold when you spread it, you'll tear the delicate tortilla, so let it sit on the counter for 15 minutes before you start.
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