Ingredients
1 cup finely diced vegetables (broccoli, carrots, red bell pepper)
4 oz cream cheese, softened
1/3 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 large flour tortillas (burrito size)
1/2 cup shredded cheddar cheese
2 tablespoons sliced green onions
Instructions
- Finely dice the vegetables and set aside. Soften the cream cheese at room temperature for easy mixing.
- In a bowl, mix the cream cheese, mayonnaise, garlic powder, dill, salt, and pepper until smooth and creamy.
- Warm the tortillas in the microwave for 15 seconds to make them more flexible.
- Spread the cream cheese mixture evenly over each tortilla, leaving a 1/2-inch border.
- Sprinkle the diced vegetables, shredded cheese, and green onions evenly over the tortillas.
- Roll the tortillas tightly and secure with toothpicks. Chill for 20 minutes in the freezer or up to overnight in the fridge.
- Remove toothpicks, slice into 1-inch pinwheels, and serve.
Notes
- Use Greek yogurt instead of mayo for a lighter filling.
- Swap in different veggies like cucumber, zucchini, or corn (dry well before adding).
- Try whole wheat or spinach tortillas for variety.
- Use goat cheese for a tangier flavor or pepper jack for a spicy twist.
- Best served cold or at room temperature—avoid reheating or freezing.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2–3 pinwheels
- Calories: 160
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
