A Swirl of Color and Crunch: Rainbow Veggie Pinwheel
To mark the moment, we’re sharing a recipe that feels right at home with your BoDean design package—colorful, confident, and built for feel-good living.
We all love a snack that doesn’t take itself too seriously. Something fresh. Something fun. Something that basically shouts, “You’re doing amazing, sweetie.” But what if it also happened to be totally delicious?
Meet the Rainbow Veggie Pinwheels—a cheerful swirl of cream cheese, crisp veggies, and soft tortillas rolled into bite-sized bursts of color. They’re fun to make, satisfying to snack on, and pretty enough to steal the spotlight on any spread.
It’s proof that you really can taste the rainbow—and it tastes like joy!
Ingredients:
- 4 large tortillas
- 2/3 cup whipped cream cheese (can use light)
- 1 tablespoon dry ranch powder (you can also use store-bought)
- 1/2 cup thinly sliced red bell pepper strips
- 1/2 cup thinly sliced carrot strips
- 1/2 cup thinly sliced yellow bell pepper strips
- 1/2 cup baby spinach leaves
- 1/2 cup shredded purple cabbage
- 1 cup cooked shredded chicken (optional)
Instructions:
- Mix together the cream cheese and ranch powder until thoroughly combined.
- Spread the cream cheese mixture evenly over the 4 tortillas.
- Leaving a 1-inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortillas; top with shredded chicken if using.
- Roll up each tortilla tightly; if the ends don’t stay shut, you can add a bit more cream cheese to seal.
- Cut crosswise into pinwheels and serve.
Recipe credit: Inspired by the bold, colorful creations from Dinner at the Zoo.