Spinach Herb Pinwheel Wraps (Printable)

Bite-sized spinach wraps with creamy herb cheese and fresh vegetables, ideal for sharing or light bites.

# 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 fresh 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 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 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 edges.
03 - Arrange half the julienned carrot, red bell pepper, cucumber, and spinach leaves in a single layer over the cream cheese.
04 - Starting from one edge, tightly roll up the tortilla to form a compact log.
05 - Repeat with the second tortilla and remaining cream cheese and vegetable ingredients.
06 - Wrap the 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 thick pinwheels.
08 - Arrange pinwheels on a platter and serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • They're ready in 20 minutes if you skip the chill time, which means you can pull together something sophisticated even when guests arrive with barely a heads-up.
  • Every bite tastes fresh and bright, the herb cream cheese playing against crisp vegetables in a way that feels indulgent but isn't heavy.
  • They photograph beautifully, which means your potluck contribution or party platter actually looks like you planned it.
02 -
  • If your tortillas are cold straight from the fridge, they'll crack when you try to spread and roll them, so leave them out for a few minutes first.
  • The chill time isn't just for show—cold pinwheels slice cleanly with distinct spirals, while warm ones tend to compress and smush, losing that visual appeal that makes them so impressive.
03 -
  • A damp paper towel under your cutting board keeps it from sliding around while you're rolling, saving you so much frustration.
  • If you want to add protein like smoked salmon or turkey, layer it thin under the vegetables so it doesn't bulk up the roll too much.
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