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Fresh Rainbow Veggie Pinwheels Recipe Easy Homemade Cream Cheese Wraps

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These fresh rainbow veggie pinwheels feature homemade cream cheese wraps filled with colorful, crunchy vegetables. They are quick, easy, and perfect for a light snack or party appetizer.

Ingredients

  • All-purpose flour – 2 cups (240 g), sifted
  • Cream cheese – 8 oz (225 g), softened (full-fat for best flavor)
  • Unsalted butter – 2 tbsp (28 g), melted
  • Salt – ½ tsp
  • Baking powder – 1 tsp
  • Carrots – 1 large, peeled and julienned
  • Red bell pepper – 1, thinly sliced
  • Yellow bell pepper – 1, thinly sliced
  • Orange bell pepper – 1, thinly sliced
  • Cucumber – ½ medium, peeled and julienned
  • Baby spinach leaves – 1 cup (packed)
  • Green onions – 2, thinly sliced
  • Fresh herbs (optional) – a handful of chopped parsley or dill
  • Salt and black pepper – to taste
  • Garlic powder – ¼ tsp (optional)

Instructions

  1. Make the cream cheese dough: In a large bowl, whisk together the all-purpose flour, salt, and baking powder. Add the softened cream cheese and melted butter. Mix with a spoon until the dough starts to come together, then knead gently with your hands for 2–3 minutes until smooth. If the dough feels too sticky, sprinkle a little more flour. Wrap it in plastic wrap and let it rest for 15 minutes.
  2. Prepare the veggies: While the dough rests, wash and julienne the carrots, bell peppers, and cucumber. Slice the green onions thinly and chop any herbs you’re using. Toss all the veggies in a bowl with a pinch of salt, pepper, and garlic powder. Set aside.
  3. Roll out the wraps: Divide the dough into 6 equal portions. Lightly flour your work surface and roll each portion into a thin circle, about 7–8 inches (18–20 cm) in diameter. Aim for even thickness, around 1/8 inch (3 mm). If the dough cracks or is stubborn, just press gently to fix it.
  4. Cook the wraps: Heat a non-stick skillet over medium heat. Place one rolled dough circle in the pan and cook for about 1 minute until you see bubbles forming. Flip and cook the other side for another 30–45 seconds. The wrap should have light golden spots but stay soft and pliable. Repeat with all dough portions, stacking wraps with a clean kitchen towel to keep warm and soft.
  5. Assemble the pinwheels: Lay a wrap flat on your work surface. Spread a thin, even layer of cream cheese (about 2 tbsp) over the entire surface. Layer a handful of the prepped veggies evenly, leaving a small border around the edges. Roll the wrap tightly but gently to avoid squishing the veggies out. Use a sharp knife to slice into 1-inch (2.5 cm) pinwheels. Arrange on a platter and serve immediately, or refrigerate for up to 2 hours before serving.

Notes

Do not overwork the dough to keep wraps pliable. Keep wraps warm and covered to prevent drying. Use room temperature cream cheese for easier spreading. Pat veggies dry before assembling to avoid soggy pinwheels. Use a sharp knife to slice pinwheels cleanly. Wraps can be made a day ahead and warmed gently before use. Avoid freezing wraps as they lose softness.

Nutrition

Keywords: rainbow veggie pinwheels, cream cheese wraps, easy snack, homemade wraps, healthy appetizer, colorful veggies, party food, gluten-free option, vegetarian

Find it online: https://coracooks.com/fresh-rainbow-veggie-pinwheels-recipe-easy-homemade-cream-cheese-wraps/