Print

Fresh Spring Vegetable Pinwheel Wraps Easy Homemade Herb Cream Cheese Recipe

Fresh Spring Vegetable Pinwheel Wraps - featured image
Print Recipe

These Fresh Spring Vegetable Pinwheel Wraps with Herb Cream Cheese are a quick, colorful, and delicious light lunch or appetizer featuring vibrant spring veggies and a creamy homemade herb cheese spread.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp fresh chives, finely chopped
  • 1 tsp lemon zest
  • 1 garlic clove, minced (optional)
  • Salt and black pepper to taste
  • 4 large flour tortillas or spinach wraps
  • 1 cup thinly sliced cucumber (seedless English cucumbers preferred)
  • 1 cup shredded carrots (freshly grated)
  • 1 cup thinly sliced radishes
  • 1 cup baby spinach leaves or mixed spring greens
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup alfalfa sprouts or microgreens (optional)

Instructions

  1. Prepare the Herb Cream Cheese (10 minutes): In a medium bowl, combine the softened cream cheese, chopped dill, chives, lemon zest, and minced garlic. Stir until smooth and well blended. Season with salt and black pepper to taste. If you want a thinner spread, add a teaspoon of milk or lemon juice and mix well.
  2. Prep the Vegetables (10-15 minutes): Thinly slice cucumber, radishes, and red bell pepper. Shred the carrots using a grater or peel into thin strips. Rinse and dry the baby spinach or mixed greens thoroughly. If using alfalfa sprouts or microgreens, rinse gently and pat dry.
  3. Assemble the Wraps (5-7 minutes): Lay out a tortilla or wrap flat on a clean surface. Spread an even layer (about 2-3 tablespoons) of herb cream cheese over the entire surface, leaving a small border around the edges.
  4. Add Vegetables: Arrange a layer of spinach or greens first, followed by the sliced cucumber, shredded carrot, radishes, red bell pepper, and sprouts if using. Keep the vegetables evenly distributed but don’t overload.
  5. Roll the Pinwheel: Starting from one edge, carefully roll the wrap tightly but gently, using your fingers to keep the filling inside. Wrap the whole log tightly in plastic wrap or parchment paper. Chill in the fridge for at least 20 minutes.
  6. Slice and Serve (5 minutes): Remove the wrap from the fridge and unwrap. Using a sharp serrated knife, slice into 1-inch thick pinwheels. Arrange on a platter or plates and serve immediately.

Notes

Chill the rolled wraps for at least 20 minutes before slicing to help them hold their shape. Use a serrated knife and gentle sawing motion to slice cleanly. For gluten-free, use gluten-free wraps or blanched collard greens. For dairy-free, substitute cream cheese with coconut-based spread or cashew cream.

Nutrition

Keywords: spring vegetable wraps, pinwheel wraps, herb cream cheese, light lunch, appetizer, vegetarian, easy recipe, fresh vegetables

Find it online: https://lyrafeast.com/fresh-spring-vegetable-pinwheel-wraps-easy-homemade-herb-cream-cheese-recipe/