Rainbow Roasted Veggie Pinwheels

Recipe created by Chrissy Carroll of Snacking in Sneakers These rainbow veggie pinwheels transform everyday vegetables into a fun and playful dish! It’s a colorful option that both kids and adults will be excited to eat. Roasting helps bring out the natural sweetness in some of the veggies, and an onion-dip-like spread offers extra flavor. Kids can help organize the vegetables in the wrap, making it a fun hands-on activity for the family. This is also a great recipe to make for picnics or barbecues – perfect for bite-sized grazing!

Servings:

Calories: 140kcal

Ingredients

For the Spread:

½ cup light sour cream
½ tsp dried minced onion
¼ tsp onion powder
¼ tsp dried parsley
¼ tsp salt
¼ tsp pepper

For Assembly:

4 flour tortillas 8-to-10-inch size (recommend higher-fiber, higher-protein options)
1 cup fresh spinach
⅔ cup shredded purple cabbage

Instructions

Preheat the oven to 400 degrees F.
On a large sheet pan (or two baking sheets), add the sweetpotatoes, red bell pepper, yellow bell pepper, and red onion, keeping the vegetables separated by type.
Drizzle with olive oil and sprinkle with salt and pepper. Use your hands or tongs to toss the vegetables in each section to ensure the oil and seasonings are well distributed.
Bake the vegetables at 400 degrees F for 18 to 25 minutes, tossing once about halfway through, until all the vegetables are cooked through and tender.
Meanwhile, prepare the spread. In a small bowl, mix the light sour cream, dried minced onion, onion powder, dried parsley, salt, and pepper.
When the vegetables are done roasting, prepare as many tortillas as you plan to eat at that time. Put a thin layer of spread on each tortilla, then add the vegetables one color at a time to the tortilla, including the fresh spinach and fresh shredded purple cabbage.
Roll the tortillas tightly, then slice with a serrated knife into approximately 1-inch-thick pieces. Serve immediately and enjoy!

Notes

Proper knife cuts will help everything roast on the same timeline. The sweetpotatoes should be cut lengthwise into relatively thin sticks, the bell peppers should be a normal sized slice, and the red onions should be a large slice. Roasting time can vary slightly depending on the size of your knife cuts. If you notice the onion cooking too quickly, just use tongs to remove those when you toss halfway through.

Leftovers can be stored fully assembled or separately (veggies, spread, and tortillas). If stored assembled, store in the fridge and eat leftovers within 1-2 days, otherwise the tortillas can get soggy. I recommend storing leftover ingredients separately. The vegetables and spread can be stored in the fridge for up to 4 days. When ready to enjoy, assemble that day. Leftovers can be served warm or chilled.

These can also be rolled like a burrito and simply cut in half instead of slicing into smaller pinwheels.

You can get creative with the spread for this wrap. Flavored cream cheese, hummus, and pesto are all great options.

This makes 4 entrée-sized servings, or about 20-26 individual pinwheel bites. The nutrition analysis below is based on 4 entrée-sized servings.

Nutrition Facts

Rainbow Roasted Veggie Pinwheels

Amount per Serving

Calories

140

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

400

Potassium

189

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

964

Vitamin C

Calcium

101

Iron

Net Carbohydrates

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition