Spinach Pinwheel Wraps Herb (Printable)

Bite-sized spinach pinwheels with creamy herb cheese and crisp vegetables for a fresh, easy snack.

# What You'll 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 black 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 fresh baby spinach leaves, washed and dried

# How To Make It:

01 - In a medium mixing bowl, combine softened cream cheese, chopped chives, parsley, dill, minced garlic, lemon juice, salt, and pepper. Mix until smooth and fully blended.
02 - Lay one spinach tortilla flat on a clean work surface. Evenly spread half of the herb cream cheese mixture over the tortilla, leaving a 1/2 inch border around the edges.
03 - Arrange half of the julienned carrot, red bell pepper, cucumber, and baby spinach leaves in a single, even layer over the cream cheese mixture.
04 - Starting from one edge, tightly roll up the tortilla into a compact log shape, ensuring vegetables remain evenly distributed.
05 - Repeat the spreading, layering, and rolling process with the second tortilla and remaining ingredients.
06 - Wrap both rolls tightly in plastic wrap and refrigerate for at least 30 minutes until firm, enabling cleaner slices.
07 - Using a sharp knife, slice each chilled roll into 3/4 inch thick pinwheels, wiping the blade between cuts for clean edges.
08 - Arrange pinwheels on a serving platter and serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • They come together in under 20 minutes with zero cooking required, which means you can make them while chatting with whoever's in your kitchen.
  • The herb cream cheese is so adaptable that you can shift the flavor profile depending on what's fresh or what you're craving.
  • They're the kind of snack that looks intentional and impressive but feels completely casual to prepare.
02 -
  • If you skip seeding the cucumber, the pinwheels will start weeping after an hour and the filling gets soggy—I learned this when I brought them to a picnic and they were falling apart by lunchtime.
  • Make the herb cream cheese at least an hour before, or ideally the day before, because the flavors meld and become more cohesive than when you serve them immediately.
03 -
  • A sharp serrated knife makes slicing infinitely cleaner than a dull straight knife—invest in a good one if you don't have it already.
  • Taste the herb mixture before rolling; it should make you want to eat it with a spoon, which means it's properly seasoned.
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