Vegan Veggie Pinwheels ~
Broccoli, carrots, and fresh herbs are mixed with dairy-free cream cheese, mayonnaise, and cheddar-style cheese, then rolled up in tortillas and sliced into bite-size rounds for an easy, crowd-pleasing, take-anywhere appetizer.
Easy Make-Ahead Appetizer
Keep in mind that this is a “make-ahead” recipe, but only just barely.
Once everything is assembled, the roll-ups will need to hang out in the fridge for about an hour before serving—just enough time to allow the flavors to mix and blend well.
If you need to prep the pinwheels further in advance, plan to store the filling and tortillas separately, then assemble and refrigerate for about an hour before slicing and serving. That way, everything stays fresh and firm.
Pro tip: Save a few minutes of prep time by using a mini chopper or food processor to finely chop the broccoli and carrots.
Ingredients for Vegan Veggie Pinwheels
You will need the following:
- Vegan Cream Cheese: Smooth, tangy, and the base of the filling.
- Vegan Mayonnaise: Adds extra creaminess and helps bind everything together.
- Flat-Leaf Parsley: For a pop of freshness.
- Dried Dill, Garlic Powder, and Onion Powder: Layered flavor without extra chopping.
- Kosher Salt and Ground Black Pepper: To season.
- Fresh Veggies: Finely chopped broccoli and carrots.
- Vegan Cheddar Cheese: Adds color and a sharp bite.
- 8-inch Flour Tortillas: The perfect size for rolling and slicing.
FAQ: Can These Pinwheels Be Made with Regular Dairy Products?
Yes! If you don’t need this recipe to be vegan, it’s easy to swap in standard dairy products. Use regular cream cheese, mayonnaise, cheddar cheese, and flour tortillas in place of the vegan versions. The method and measurements stay exactly the same.
How to Make Vegan Veggie Pinwheels:
STEP ONE: Mix the Base. In a medium-sized mixing bowl, combine the cream cheese, mayonnaise, parsley, dill, garlic powder, onion powder, salt, and ground black pepper. Adjust seasoning to taste.
STEP TWO: Add the vegetables and cheese. Fold in broccoli, carrots, and cheddar cheese. Stir until all ingredients are evenly distributed.
STEP THREE: Prep the tortillas. Place tortillas on a flat work surface in an even layer. Onto each tortilla spoon 1/4 of the mixture. Use the back of your spoon to spread the mixture an even layer, covering the entire tortilla.
STEP FOUR: Roll into pinwheels. Starting at one end, slowly but tightly roll each tortilla.
STEP FIVE: Wrap and set. Wrap each rolled tortilla in plastic wrap and set in the refrigerator. Allow to chill for 1 hour.
STEP SIX: Slice and serve. Remove from refrigerator, unwrap, and slice into 1-inch rounds. Serve chilled or at room temperature.
Enjoy!
More Appetizer Recipes You’ll Love!
- Dill Pickle Pinwheels
- Spinach & Artichoke Dip
- Pimento Cheese Pinwheels
- Vegan Sausage Pinwheels
- 7-Layer Party Dip
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Vegan Veggie Pinwheels with Broccoli and Carrots Recipe
Ingredients
- 8 ounces vegan cream cheese
- 1 cup vegan mayonnaise
- 1 tablespoon Italian flat-leaf parsley finely chopped
- 1 1/2 teaspoon dried dill
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 cups broccoli and carrots finely chopped
- 1 cup vegan cheddar cheese shredded
- 4 flour tortillas 8-inch size
Instructions
- In a medium-sized mixing bowl, combine the cream cheese, mayonnaise, parsley, dill, garlic powder, onion powder, salt, and ground black pepper. Adjust seasoning to taste.
- Fold in the broccoli, carrots, and cheddar cheese. Stir until all ingredients are evenly distributed.
- Onto a flat work surface, arrange tortillas in an even layer.
- Place tortillas on a flat work surface in an even layer. Onto each tortilla spoon 1/4 of the mixture. Use the back of your spoon to spread the mixture an even layer, covering the entire tortilla.
- Starting at one end, slowly but tightly roll each tortilla.
- Wrap each rolled tortilla in plastic wrap and set in the refrigerator. Allow to chill for 1 hour.
- Remove from refrigerator, unwrap, and slice into 1-inch rounds.
- Serve chilled or room temperature.
Nutrition
This post was updated on July 27, 2025.
Poppie
Hi This looks amazing! I want to make this today, I see the ingredients but no measurements. Would you please give the amounts for the ingredients. Thanks
thiswifecooks
Keep scrolling… the printable recipe card with exact amounts is in the second half the post. 😉
Willow lumsden
Hi Holly, I do not like tortilllas. Do you think I could use bread or would it be to soggy.
thiswifecooks
I have not tried using bread but I think it could would work fine. Just make sure the bread is thin enough to roll.
Anna
I don’t see tortillas in the ingredients on the printable recipe list. I know that seems obvious but…I’d miss buying them at the store if I printed it.
thiswifecooks
Good catch! It’s there now. 🙂 You will need 8-inch flour tortillas.
Judy
It does not say, so I’m wondering if the broccoli and carrots should be cooked first for this recipe? Thank you.
thiswifecooks
Hi Judy! No, the broccoli and carrots are not cooked.
Jenae
Delicious!
thiswifecooks
Thank you! 🙂
Yvette
I usually do not reply to a post unless I’ve tried it. Saying “Can’t wait to try it” or “looks amazing” really is of no factual help. I will try these and weigh in but I really wanted to say your picture immediately reminded me of a much younger Priscilla Presley!
thiswifecooks
Hi Yvette! I agree with you about comments that are of no help and I will also take the compliment. Thank you! 🙂
Jamie Welsh
This is a great recipe, we are not vegan but used regular mayo and cream cheese. I didn’t have onion powder so skipped the salt and used onion salt, but the filling came out way too salty. Woops! Don’t make my mistake LOL.
thiswifecooks
Lol, definitely don’t swap salt for the powder!😳🤣
Melissa
Can you swap vegan cream cheese and mayo for regular? I would keep all other ingredients as per the recipe.
thiswifecooks
Yes, and the amounts would remain the same.
Diane
How long would this last in the fridge?
thiswifecooks
These pinwheels are best served the same day. Beyond that, the tortillas may get a little soft in the fridge. However, I have prepared the filling up to two days in advance then assembled the pinwheels the day of serving and they were great!
Brylie
Can you put the filling in the freezer to use at a later time?
thiswifecooks
Hi Brylie ~ I have not tried freezing because I just don’t think it would hold up well. However, you can refrigerate the filling up to a day or two in advance and it will be fine. I hope this is helpful!
Jacqui Wormington
I made these for the first time on my cooking stream yesterday with live audience, and they turned out great. During the process of following the recipe a few questions arised: First of all, you tell us 4 cups of broccoli and carrots. Is that 4 cups of each, or 2 cups broccoli and 2 cups carrots? I honestly ended up eyeballing this one (I’d personally love information with an actual weight measurement for these). For step 7 I would have loved a little bit more details on how to best wrap and seal them. Generally process shots in the blog post or in the recipe card would have been helpful for preparing these!! Nontheless, they turned out so great and are absolutely delicious! Plus, these pinwheels are great for meal prep too!! Holly, if you want to see the recording of the stream send me an email or a DM on IG. 🙂
thiswifecooks
Thanks, Jacqui! I’m excited to check it out! Yes, 2 cups broccoli and 2 cups carrots all mixed together.😊
Michelle
Made these for my daughter, who’s a vegetarian. Used regular mayo and cream cheese. She said they were fantastic! I’m not a vegetarian, and I loved them, too!! Definitely making again.
thiswifecooks
Wonderful! Thank you for your review, Michelle!
Kathy Vesely
Hi Holly: I made these for my daughter’s baby shower last weekend (all vegan, zero waste event). They were DELICIOUS!!!! I doubled the recipe (20 people expected). Well, I have about 3 cups of leftover filling! I will not double the recipe next time and it will make the perfect amount—for whatever size crowd I have. 🙂 . I’m still eating them 4 days later and they are still SO good! I wish I would have made a note of the cream cheese brand that I used—2 different kinds. I think it was Violife and Miyoko’s.
thiswifecooks
Hi Kathy ~ I’m so glad the recipe was a hit at the shower! Thanks so much for taking the time to share your review.😊
Maria
I just made them last night. I put them in the fridge overnight and cut them this morning the tortillas are very mushy. My appetizer is ruined.
thiswifecooks
Hi Maria ~ I’m so sorry that happened! Overnight in the fridge can cause the tortillas to soak up too much moisture, which is why the recipe recommends just 1 hour. If you ever need to make them further ahead, a good option is to store the filling and tortillas separately, then assemble and refrigerate for about an hour before slicing and serving. That way, everything stays fresh and firm. I know it’s frustrating when something doesn’t turn out as planned, and I really appreciate your feedback and you giving the recipe a try!