Veggie and Cheese Pinwheels
Fun, handheld pinwheels filled with cream cheese, finely chopped vegetables, and cheddar—no cooking required and perfect for picky eaters to eat with their hands. This American-inspired kid-friendly recipe, ready in about 15 minutes, pairs cream cheese, shredded cheddar cheese, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 ounces, softened cream cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup, finely grated carrots
- 1/2 cup, fresh or thawed peas
- 1/2 cup, finely diced cucumber
- 4 (10-inch) whole wheat tortillas
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a bowl, mix 4 ounces softened cream cheese, 1/2 cup shredded cheddar cheese, 1/2 cup finely grated carrots, 1/2 cup thawed peas, 1/2 cup finely diced cucumber, 1/2 teaspoon lemon juice, and 1/4 teaspoon salt until well combined.
- Step 2: Spread the mixture evenly over 4 whole wheat tortillas (10-inch), leaving a 1/2-inch border around the edges.
- Step 3: Roll up each tortilla tightly from the short end, then slice each roll into 1/2-inch thick pinwheels.
