Vegetable tortilla pinwheels are a delicious and visually appealing appetiser perfect for parties, picnics or a light snack. They are easy to make and can be customised with your kid’s favourite vegetables, seasoning and soft cheese.
This is an engaging and fun dish to get the kids involved in the kitchen and start their culinary adventure. Encourage the kid to choose vegetables, roll the tortilla, prepare creamy vegetable cheese mixture and spread it.
Cooking with kids may seem fun, but you must prioritise their safety first. Make sure that only adults handle the knife and keep little ones away from sharp knives. Check out the recipe and safety disclaimer for more details.
Ingredients
- Vegetables: Carrot, corn and fresh spinach
- Seasoning: Salt, black pepper and dried parsley
- Flatbread and Dairy: wholemeal tortilla and plain soft cheese
See the recipe card for quantities.
Step by Step Instructions
Step 1: In a medium bowl, mix the soft cheese with the chopped cucumber, carrot, spinach, dried parsley, salt and pepper until well combined.
Step 2: Warm the tortillas on a skillet for a few seconds on each side until they are soft and pliable.
Step 3: Lay one tortilla flat on a clean surface or a plate. Spread a generous layer of the cheese mixture over the tortilla, leaving about 1/2 inch of the edge free.
Step 4: Starting from one end, tightly roll up the tortilla. Try to keep the roll as tight as possible without squeezing out the filling.
Step 5: Wrap each rolled tortilla in plastic wrap or aluminum foil and refrigerate for at least 30 minutes to help them firm up.
Step 6: Remove the wrap or foil and slice the rolls into 1/2-inch thick pinwheels using a sharp knife.
Serve chilled pinwheels to your kids with a dipping sauce like spicy yogurt sauce, yogurt herb dip for added flavour.
Substitutions and Variations
Vegetables: Use colourful vegetables like mixed peppers or red onion to make the pinwheels more appealing for kids.
Storage
Store leftover pinwheels in the fridge for a day in an airtight container.
Tips and Tricks
Chop Vegetables: Make sure vegetables are finely chopped or grated. This helps roll the pinwheels easily and ensures they hold together well.
Make-Ahead: These pinwheels can be made a few hours ahead and stored in the fridge until ready to serve.
Roll Tightly: Ensure to roll the tortilla as tightly as possible without tearing it.
Chill Rolls: Wrap rolled tortilla in a clingwrap and keep it in the fridge for at least 30 minutes to help the filling set and make it easier to slice the pinwheels cleanly.
Sharp Knife: Use a sharp knife to gently slice the pinwheels without squishing them.
Related
Looking for other easy kid friendly recipes? Try these:
More Recipes to Make with Kid
KEEP IN TOUCH
Do let me know if you try these vegetable tortilla pinwheels. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Vegetable Tortilla Pinwheels
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- ¼ Cup Carrot wash, peel and grate
- 2 Tablespoons Spinach wash and chop finely
- 2 Tablespoons Frozen Corn thaw
- ¼ Cup Cream Cheese
- Salt as required
- Pepper as required
- ¼ Teaspoon Dried Parsley
- 1 Wholemeal Tortilla
Instructions
- In a medium bowl, mix the soft cheese with the chopped cucumber, carrot, spinach, dried parsley, salt and pepper until well combined.1/4 Cup Carrot, 2 Tablespoons Spinach, ¼ Cup Cream Cheese, Salt, Pepper, ¼ Teaspoon Dried Parsley, 2 Tablespoons Frozen Corn
- Warm the tortillas on a skillet for a few seconds on each side until they are soft and pliable.1 Wholemeal Tortilla
- Lay one tortilla flat on a clean surface or a plate. Spread a generous layer of the cheese mixture over the tortilla, leaving about 1/2 inch of the edge free.
- Starting from one end, tightly roll up the tortilla. Try to keep the roll as tight as possible without squeezing out the filling.
- Wrap each rolled tortilla in plastic wrap or aluminum foil and refrigerate for at least 30 minutes to help them firm up.
- Remove the wrap or foil and slice the rolls into 1/2-inch thick pinwheels using a sharp knife.
- Arrange chilled pinwheels on a plate and serve. They can be accompanied by a dipping sauce like yogurt herb dip for added flavour.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
