Looking for a delicious and nutritious addition to your packed lunches? These veggie pinwheels are your answer! These delightful pinwheels are a feast for the eyes (we went with an all-orange theme here, but rainbow veggie pinwheels are super fun too!) and a treat for your taste buds. Pack them in a lunch, take them on a picnic, or bring them to a potluck—they have so much potential!
What goes in veggie pinwheels?
To make this easy packed lunch, you’ll need:
- Burrito-size tortilla or wrap
- Hummus. We love these pinwheels with garlic or red pepper hummus, but any savory flavor will do!
- Shredded carrots
- Bell pepper
- Shredded cheddar cheese
- English cucumber
- Baby spinach
Protip: Customize them!
These vegetables are just our favorite combo for pinwheels, but you can make this recipe your own. Try spring mix instead of the spinach; add some green onions, edamame, or sprouts; or add some fresh herbs. You can even make rainbow veggie pinwheels and try using one or two ingredients for every color!
The Ultimate Guide to Healthy School Lunches
We’ve packed (pun intended!) all our knowledge from years of making school lunches into one digital master guide!
How do I make veggie pinwheels?
- Spread hummus on a tortilla, ensuring that the hummus reaches the edges.
- Leaving two inches on one end of the tortilla without vegetables, sprinkle the carrots, bell pepper, and shredded cheese over the hummus.
- Add the cucumber slices and baby spinach leaves, each in a single layer.
- Starting on the side opposite the veggie-less edge of the tortilla, roll it up tightly. Gently squeeze the tortilla as you roll to help the hummus “glue” hold the roll-up together.
- Slice into 1″ thick pinwheels.
How do you get tortilla roll-ups to stay together?
While many of our pinwheel recipes use a cream cheese mixture as a “glue” to hold the tortillas together, this vegetarian version uses hummus instead!
Are these veggie pinwheels gluten-free?
It depends on the tortilla! We often use flour tortillas, which obviously aren’t gluten-free. If you have celiac or otherwise need to avoid gluten, these pinwheels will work with any gluten-free wraps that can be rolled without cracking.
Are these tortilla roll-ups vegan?
Not as the recipe is currently written, but if you leave out the cheese (or use a dairy-free shredded cheese substitute), you’ll have a vegan lunch!
Can you refrigerate pinwheels overnight?
We’ve made these the night before with no problems. We don’t recommend making it any earlier than that though—the tortilla will start to get soggy from the veggies over time.
Can you freeze leftover pinwheels?
For these veggie tortilla roll-ups, we don’t recommend freezing. We love a good meal prep, but the vegetables release too much water as they defrost, and you’ll end up with a soggy, mushy wrap.
Want more packed lunch ideas like this one?
We have dozens of work and school lunch ideas for you, including:
- Chicken bacon ranch pinwheels—Use storebought or homemade ranch mix!
- Caprese sticks—Save this one for when tomatoes and fresh basil are in season.
- Banana sushi—One of our favorite snacks for the 3 p.m. slump.
- Creamy taco pasta skillet—Make this for a super simple weeknight dinner and pack the leftovers for lunch.
Hummus Veggie Pinwheels
Spice up your packed lunches with these easy-to-make veggie pinwheels. Perfect for vegetarians and anyone looking to add more veggies to their meals.
Ingredients
- 1 burrito-size tortilla or wrap (we like Spinach or Sun-Dried Tomato for extra flavor)
- 1/3 cup hummus (any flavor works, roasted red pepper is our favorite in this recipe)
- 1/2 cup shredded carrots
- 1/2 cup diced bell pepper
- 1/2 cup shredded cheddar cheese, optional
- 1/2 English cucumber, cut into thin slices
- 20 leaves baby spinach, thick stems removed
Instructions
- Lay out the tortilla or wrap on a cutting board. Spread the hummus over the entire tortilla—making sure to get all the way to the edge. The hummus is the “glue” of the pinwheel.
- Leaving about 2 inches uncovered on the side of the the tortilla—sprinkle on the shredded carrots over the remainder of the hummus-covered tortilla. Repeat with bell pepper and shredded cheese, if using.
- Layer the cucumber slices and baby spinach leaves over top of the cheese in one even layer.
- Roll up the tortilla starting on the side opposite of the side you left open. Roll it up tightly, squeezing gently as you go to adhere the “glue” to each layer.
- Using a serrated knife, slice the roll into 1” thick pinwheels. The end scraps may not look beautiful, but they are still delicious!
Notes
- Feel free to play around with the veggies you use. Sprouts are a delicious addition, as is fresh sliced avocado.
- Looking for a vegan option? No problem—just leave out the cheese or swap in dairy-free shredded cheese.
- Sliced turkey or chicken lunchmeat is a delicious addition to these pinwheels.
- This recipe can be easily doubled, tripled, or more to make veggie pinwheels for a crowd!
Nutrition Information:
Yield: 6 Serving Size: 1 pinwheelAmount Per Serving: Calories: 213Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 423mgCarbohydrates: 26gFiber: 4gSugar: 2gProtein: 9g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
