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Veggie Pinwheels with Broccoli and Carrots stacked on a serving plate with creamy vegan filling, colorful veggie spirals, and kale garnish.

Vegan Veggie Pinwheels with Broccoli and Carrots

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  • Author: Aneta
  • Total Time: 15 minutes (+ 1 hour chill time)
  • Yield: 24 pinwheels 1x
  • Diet: Vegan

Description

Veggie Pinwheels with Broccoli and Carrots are creamy, crunchy, and completely crowd-pleasing. Made with a flavorful vegan cream cheese filling, fresh chopped veggies, and soft flour tortillas, these easy pinwheels are perfect for parties, lunchboxes, meal prep, or quick snacks. They’re make-ahead friendly and always the first appetizer to disappear!

Ingredients

Scale
  • 8 oz vegan cream cheese, softened
  • 1/4 cup vegan mayonnaise
  • 2 tablespoons flat-leaf parsley, finely chopped
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon ground black pepper
  • 1 cup broccoli florets, very finely chopped
  • 1/2 cup carrots, finely chopped
  • 1/2 cup shredded vegan cheddar cheese
  • 4 (8-inch) flour tortillas

Instructions

  1. Mix the Base:
    In a medium mixing bowl, combine vegan cream cheese, vegan mayonnaise, parsley, dried dill, garlic powder, onion powder, salt, and black pepper. Stir until smooth and creamy. Adjust seasoning to taste.
  2. Add Vegetables and Cheese:
    Fold in finely chopped broccoli, carrots, and vegan cheddar cheese. Mix until evenly distributed.
  3. Prepare Tortillas:
    Lay tortillas flat on a clean work surface. Spread 1/4 of the mixture evenly over each tortilla, covering all the way to the edges.
  4. Roll Tightly:
    Starting from one end, roll each tortilla tightly into a log shape.
  5. Chill:
    Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to firm up.
  6. Slice and Serve:
    Remove from refrigerator, unwrap, and slice into 1-inch pinwheels. Serve chilled or at room temperature.

Notes

  • Chop vegetables very finely for clean slices and easier rolling.
  • If tortillas crack, warm them for 10 seconds in the microwave under a damp paper towel.
  • Pinwheels can be made up to 24 hours in advance.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • For extra flavor, add finely chopped green onions or a pinch of smoked paprika.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 pinwheel
  • Calories: 85 kcal
  • Sugar: 1 g
  • Sodium: 140 mg
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 0.5 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Find it online: https://chickenmagicrecipes.com/veggie-pinwheels-with-broccoli-and-carrots/