Cream Cheese Veggie Pinwheels: A Wholesome Alaskan Homestead Snack
Living in the mountains of Alaska, I’ve learned to appreciate recipes that are both simple and satisfying. Whether it’s a quick lunch, a grab-and-go snack, or an easy appetizer for a cozy gathering, these Cream Cheese Veggie Pinwheels always hit the spot. Made with homemade herb tortillas, fresh veggies, and a creamy, cheesy filling, they’re packed with flavor and goodness.
One of my favorite things about these pinwheels is their versatility. I can whip up a batch and store them in the fridge for a quick snack when we’re busy with homestead chores, or I can pack them up for a road trip into town (because let’s be honest, errands in Alaska can be an all-day adventure). They’re also a great way to sneak more veggies into the kids’ diet—something every homestead mama can appreciate!
So, let’s roll up some goodness and make these delicious pinwheels!
Ingredients
- 24 oz cream cheese, softened
- 1 cup sour cream
- 2-3 cups shredded cheddar cheese, divided
- 2 cups black olives, finely chopped
- 1/2 cup onion, finely diced
- 1/2 cup sweet peppers, diced
- 3 cups fresh spinach, chopped
- 1 tbsp garlic powder
- Salt and pepper to taste
- 8-12 herb tortillas
Instructions
Make the Creamy Veggie Filling
- In a medium bowl, mix cream cheese, sour cream, about half the shredded cheddar cheese, garlic powder, salt, and pepper until smooth and creamy.
- Fold in the chopped black olives, onions, and sweet peppers stirring until everything is well combined.
Assemble the Pinwheels
- Lay an herb tortilla flat and spread a generous layer of the cream cheese veggie filling across the surface, leaving about ½ inch of space around the edges. Next sprinkle with cheddar cheese and spinach on top.
2. Tightly roll up the tortilla from one end to the other.
3. Place seam-side down and repeat with the remaining tortillas.
Chill & Slice
- Cover and refrigerate for at least 30 minutes to 1 hour to help them set.
- Using a sharp knife, slice each roll into 1-inch pinwheels and arrange them on a serving plate.
Homestead Tips
- Make-Ahead Friendly: These pinwheels can be made a day in advance and stored in an airtight container in the fridge.
- Add Some Protein: Want a heartier version? Try adding shredded chicken or smoked salmon for an Alaskan twist!
- Perfect for the Freezer: If you want to make these ahead for longer storage, assemble and roll the pinwheels, wrap them tightly, and freeze them whole. Just thaw slightly before slicing and serving.
Why We Love These Cream Cheese Veggie Pinwheels
In our homestead kitchen, we focus on real, wholesome ingredients, and these pinwheels fit the bill. They’re made from scratch, full of fresh flavors, and perfect for busy days when we need something quick but nutritious. Whether we’re packing them up for a picnic in the mountains or serving them for a cozy snack by the woodstove, they’re always a family favorite.
From my Alaskan homestead to yours—enjoy every bite!
Cream Cheese Veggie Pinwheels
Course: AppetizersCuisine: AmericanDifficulty: Easy12
servings30
minutes
These Cream Cheese Veggie Pinwheels are a delicious and wholesome snack made with homemade herb tortillas, a creamy cheese filling, and fresh veggies. Perfect for a quick lunch, snack, or appetizer, they’re packed with flavor and easy to make ahead.
Ingredients
24 oz cream cheese, softened
1 cup sour cream
2-3 cups shredded cheddar cheese, divided
2 cups black olives, finely chopped
1/2 cup onion, finely diced
1/2 cup sweet peppers, diced
3 cups fresh spinach, chopped
1 tbsp garlic powder
Salt and pepper to taste
8-12 herb tortillas
Directions
- In a medium bowl, mix cream cheese, sour cream, about half the shredded cheddar cheese, garlic powder, salt, and pepper until smooth and creamy.
- Fold in the chopped black olives, onions, and sweet peppers stirring until everything is well combined.
- Lay an herb tortilla flat and spread a generous layer of the cream cheese veggie filling across the surface, leaving about ½ inch of space around the edges. Next sprinkle with cheddar cheese and spinach on top.
- Tightly roll up the tortilla from one end to the other.
- Place seam-side down and repeat with the remaining tortillas.
- Cover and refrigerate for at least 30 minutes to 1 hour to help them set.
- Using a sharp knife, slice each roll into 1-inch pinwheels and arrange them on a serving plate.
Notes
- Make-Ahead Friendly: These pinwheels can be made a day in advance and stored in an airtight container in the fridge.
- Add Some Protein: Want a heartier version? Try adding shredded chicken or smoked salmon for an Alaskan twist!
- Perfect for the Freezer: If you want to make these ahead for longer storage, assemble and roll the pinwheels, wrap them tightly, and freeze them whole. Just thaw slightly before slicing and serving.
