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Rachel White

Veggie Pinwheels Vegan Snacks

Veggie Pinwheels Vegan Snacks are colorful rolled bites with creamy spread and crisp vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 74
Ingredients Equipment Method Notes

Ingredients
  

Pinwheel Rolls
  • 3 large flour tortillas soft wraps
  • 1 cup hummus or vegan cream cheese
  • 1 cup carrots shredded
  • 1 cup cucumber julienned, seeds removed
  • 1 cup bell pepper thin strips
  • 1/4 cup spinach finely chopped
  • 1 tbsp fresh dill optional

Equipment

  • Mixing Bowl
  • Freezer
  • Tray
  • Knife
  • Cutting Board
  • Container

Method
 

  1. Lay tortillas flat and spread hummus evenly to the edges.
  2. Add carrots, cucumber, bell pepper, spinach, and dill in thin layers.
  3. Roll tortillas tightly to create compact logs with clean texture.
  4. Chill logs 10 minutes for easier assembly handling and neater slicing.
  5. Slice each roll into rounds and arrange on a tray.

Notes

For softer texture, use cream cheese filling and finely shredded vegetables. For crispier bites, add vegetables just before serving. Freeze rolls briefly before slicing for cleaner cuts. Customize flavor with pesto, olives, chili flakes, or herbs. Store covered in refrigerator up to 2 days.