Spinach Pinwheel Wraps Herb (Printable)

Bite-sized spinach pinwheels with creamy herb cheese and crisp veggies, ideal for light bites.

# What You’ll Use:

→ Herb Cream Cheese

01 - 7 oz cream cheese, softened
02 - 2 tablespoons fresh chives, finely chopped
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh dill, finely chopped
05 - 1 garlic clove, minced
06 - 1 teaspoon lemon juice
07 - Salt and pepper to taste

→ Pinwheel Wraps

08 - 2 large spinach tortillas
09 - 1 medium carrot, peeled and julienned
10 - 1 small red bell pepper, julienned
11 - 1/2 cucumber, seeded and julienned
12 - 1 handful baby spinach leaves, washed and dried

# How-To:

01 - In a medium bowl, combine cream cheese, chives, parsley, dill, minced garlic, lemon juice, salt, and pepper. Mix until smooth and well blended.
02 - Lay a spinach tortilla flat on a clean surface. Evenly spread half the herb cream cheese mixture over the tortilla, leaving a 1/2 inch border.
03 - Arrange half the carrot, red bell pepper, cucumber, and spinach leaves in a single layer over the cream cheese.
04 - Starting from one edge, tightly roll up the tortilla to form a log.
05 - Repeat the spreading, layering, and rolling process with the second tortilla and remaining ingredients.
06 - Wrap the rolls tightly in plastic wrap and refrigerate for at least 30 minutes to firm up for neater slices.
07 - Using a sharp knife, slice each roll into 3/4 inch pinwheels.
08 - Arrange on a platter and serve chilled or at room temperature.

# Expert Advice:

01 -
  • They're deceptively simple to make, yet they look like you spent hours in the kitchen when actually you'll have them ready in twenty minutes.
  • One bite delivers fresh herbs, creamy richness, and a satisfying crunch all at once—it's basically a salad that doesn't require a fork.
  • Whether you're hosting a dinner party, packing a picnic, or just need something green in your snack rotation, these work for literally every occasion.
02 -
  • The plastic wrap chilling step isn't just recommended—it's the difference between pinwheels that look like they came from a professional caterer and ones that fall apart when you touch them.
  • Pat your cucumbers and spinach completely dry before assembling, because any excess moisture will migrate into the cream cheese and make everything weep and fall apart within hours.
03 -
  • Use a very sharp knife dipped in hot water between slices—the heat helps the knife glide through without resistance, and you'll get clean edges that show off those beautiful spirals.
  • If you want to get fancy, arrange your pinwheels cut-side up on the platter rather than standing on their edge, because that's when the spiral really steals the show and everyone asks how you made them look so professional.
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