This pinwheels recipe is the perfect finger food for your next gathering. Packed with rainbow colored veggies and chickpeas, not only are they nutritious but also super easy to make. Serve them up for the holidays, BBQ parties, game night, grilling party, birthday party or simply just pack them for lunch, they are always a hit. Try them yourself!
This post has been updated with new images and content on July 7th 2019.
Halo from Germany!!! Hope you guys are enjoying the warm weather outside. We’ve had a busy summer so far. This is only our first week of summer holidays and we have already had family visit us from India and we already took a small vacation to Czech Republic. There was lots of cooking and drinking the last couple weeks. So now it’s time to take it easy. Thus the Pinwheels aka Tortilla Roll Ups!!!
Why you will love these Pinwheels / Tortilla Roll Ups
I can’t emphasize enough how easy it is to make these pinwheels. It’s like the easiest ever.
They are filling, super delicious and always a crowd pleaser.
Packed with nutrition from the whole wheat, flaxseeds, colorful veggies and pressure cooked chickpeas.
Made with high-fiber, low carb wraps and low-fat cheese for less of a calorie hit.
Perfect bite size, portion controlled, finger food.
Great for parties, picnics, gatherings, BBQ’s, game nights, lunchboxes.
Can be made ahead of time, no-cook recipe, freezer friendly.
Refreshing and filling.
Let get to the ingredients first. I haven’t used anything fancy, just pantry staples.
Wraps – For these pinwheels, I have used high fiber, low carb whole wheat and flaxseed wraps, ofcourse the German version. Feel free to use a spinach wrap, quinoa wrap, or tortilla that you like or have readily available. If you are looking for a high fiber, low carb whole wheat and flaxseed wrap in the US or Canada, then I’d recommend these as I have used the back in the US.
Spread – I like to a pick a low fat cream cheese for this recipe. However if you want to keep the calories lower in content feel free to use hummus, salsa, or a yogurt based spread.
Rainbow veggies – I like to use crunchy vegetables for my wraps, like carrots, purple cabbage & peppers. You could also use tomatoes, lettuce, cucumbers if you plan to consume your wrap immediately or else these will make your tortilla roll up soggy. You could also add a left over salad or roasted veggies to your wrap if you have any leftovers handy.
Protein – Every opportunity I get, I don’t hesitate to add plant-based protein in my meals. You could add tofu, tempeh, lentils or my favorite beans. I prefer to cook my own beans at home in my pressure cooker. It’s free of all the extra salt and preservatives. I always have pressure cooked chickpeas handy. If you would like to pressure cook your own chickpeas, black beans or kidney beans, check out my blog post on ‘How to cook your own dry beans at home from scratch?‘ So for this pinwheel recipe, I have used a chickpea smash I made from leftover pressure cooked chickpeas.
Seasonings – I love to add my Italian herbs in these pinwheels. It suits everyone palate and is easily available. You can also add some Mediterranean, Cajun, Adobo, or Curry powder to flavor your mixture.
How to make Pinwheels?
Like I mentioned earlier making these pinwheels is super easy as they are no-cook and the only important thing is assembling the wrap.
Step 1 – Gather all your ingredients like in the picture above. Quantities are mentioned in the recipe card below.
Step 2 – Mix the spread, veggies and the chickpea smash.
Step 3 – Spread the above mixture evenly on the wrap or tortilla.
Step 4 – Roll the tortilla or wrap tightly.
Step 5 – Cut an inch of the roll from either sides. Evenly slice the big roll into bite size portions.
Can you make Pinwheels the night before?
In most cases, you can make tortilla roll-ups, tortilla pinwheels or wraps — ahead of time, although some ingredients don’t store well. Moist, juicy vegetables, including lettuce, tomatoes and red peppers can get soggy, so plan your filling carefully for the most appealing results. Also addition of salt makes the veggies lose water so don’t use too much salt.
Can you freeze these Tortilla Roll Ups?
Freeze the pinwheels in a 0-degree Fahrenheit freezer for one to two hours, or until they are frozen completely. Transfer the pinwheels to a freezer-safe storage bag. Press out as much air as you can before sealing the bag. You can store cream cheese pinwheels for up to two months.
How do you keep these easy tortilla pinwheels from getting soggy?
Pack your wrap components separately. Put juicy or “wet” ingredients in the center. If you add other condiments, like dressings or vinaigrettes, they can make your wrap soggy.
I hope you consider trying this recipe and let us know what did you think of it. I promise you won’t be disappointed. When you try this recipe. do;t forget to come back and leave a comment.
If you are looking for more summer snacks, check out these posts below
- 20 Healthy Sweet Snacks for the Sweet Tooth
- 20 Healthy road trip Snacks!
- Air Frier Apple Chips
- Air Fried Plantain Chips
- Savory Vegetable Muffins
- 8 Whole Wheat Flax Seed Tortilla Wraps
- 12 oz. Low Fat Cream Cheese or Nuefchatel Cheese
- 1 cup finely chopped veggies - purple cabbage, bell peppers, carrots.
- 1/2 cup chickpea smash
- 1 tbsp. mixed italian herbs
- Gather all your ingredients.
- Finely chop the vegetables, make sure they are uniform in size. I usually wash my veggies and dry them with a paper towel to make sure I don't dilute the mixture with the water.
- Mix the cream cheese spread, veggies and the chickpea smash.
- Add in the herbs. You can customize the taste as per your liking.
- Spread the mixture evenly on the wrap.
- Roll the wrap tightly.
- Cut an inch of the roll from either sides. Evenly slice the big roll into 6-8 bite size portions.
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