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Veggie Ranch Pinwheels

These veggie ranch pinwheels are delicious and fun to make. These veggie pinwheels with cream cheese and ranch are perfect for lunch, appetizers, and more. Easy pinwheel appetizers are always a favorite of guests and family.

One of the things I love most about these ranch veggie pinwheels is that they're kid friendly and they hide a lot of vegetables. They're vegetarian as well which is nice, they're a little different from our vegetable pinwheels which use hummus as the spread!

These ranch tortilla pinwheels are a great way to get everyone to eat fresh veggies and they're simple to make so you don't have to spend all day making appetizers or snacks. Veggie pinwheels with ranch are a classic party treat for us, we make them for gatherings all the time!

Everyone devours these tasty pinwheels and I love that they're cheap and easy to prepare so I can share them, make some for lunches, and let the kids make them for snacks after school, etc.

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pin showing the finished veggie ranch pinwheels ready to serve title across the middle.

If you have never tried making pinwheels before you are in for a treat. These tasty rolled up snacks are great for lunches, a cold dinner recipe for those hot months or extra busy days, and of course you can serve these as two bite appetizers that can be skewered or just stacked up for easy grab and go access.

I have quite the variety of pinwheel recipes shared on the site now, there's a full list below but some of my favorites are 4-Meats Italian Pinwheels, Sausage and Cream Cheese Pinwheels, and Cheddar Bacon Ranch Pinwheels!

featured image showing the finished veggie ranch pinwheels ready to eat.

Can I use homemade ranch seasoning for this recipe?

You can definitely use homemade ranch seasoning for this recipe. It calls for dry ranch mix but you can use whatever you have on hand. If you've made this Homemade Ranch Seasoning Mix or something similar go ahead and use it for this recipe!

Another great thing about this recipe for veggie pinwheels with cream cheese is that you can make them pretty quickly. They should sit a bit to firm up before you slice them but other than that they're good to go as soon as you are done preparing them!

close up of the finished veggie ranch pinwheels.

What else do I need to make cream cheese and ranch pinwheels?

As usual you can find the full ingredients list, amounts, step by step guide, nutritional estimates, and helpful shopping links in the printable recipe card at the bottom of the post. Here's a guide to help while you are shopping or getting your weekly grocery list together:

  • Flour tortillas
  • Cream cheese, softened
  • Sour cream
  • Packet dry ranch seasoning, or homemade ranch seasoning
  • Shredded carrots
  • Finely chopped broccoli
  • Finely chopped mushrooms
  • Finely chopped red bell pepper
ingredients needed to make veggie ranch pinwheels laid out before we begin.

Feel free to adjust the veggies to your liking. These work well for us but if you prefer other items you can add them and swap them out to make these work for your family.

Other choices I'd consider are cucumbers, black olives, different varieties of peppers, even tomatoes would be good if you dried them a bit (or use sun-dried tomatoes) to keep everything from getting mushy!

view of the finished pinwheels ready to serve.

How to make ranch tortilla pinwheels:

This recipe could not be easier to make. We're going to dive right in with a step by step guide so you can follow along and make these delicious cream cheese and ranch pinwheels at home for yourself!

Add cream cheese to a medium bowl, and smooth it out with a fork. Add sour cream and ranch seasoning to the bowl and stir together, until it is all fully mixed.

mixing up cream cheese.

Chop/shred your veggies.

mushrooms being chopped.
broccoli being chopped
peppers being chopped

Lay the tortillas out flat and scoop ¼ of the mixture onto each one, then spread it out to cover the entire tortilla.

cream cheese mixture being spread on tortillas.

Spread out a ¼ cup of each – carrots, broccoli, mushrooms, and bell pepper onto each of the tortillas.

veggies added

Start at one end, and tightly roll the tortilla. 

rolled up tortilla with veggies and cream cheese.

Refrigerate for 1-2 hours.

rolled log ready to be refrigerated.

Remove from the refrigerator, and cut of the ends of each tortilla, then cut the rest into 1 inch slices. 

sliced tortillas ready to eat.

Set cut side up on a platter, and serve.

another look at the finished pinwheels ready to serve.

Looking for a full list of pinwheel recipes we've shared?!?

Here's the big list of finished pinwheel recipes that you won't want to miss out on. They're delicious and so easy to make. Some of these are even baked so you can have a warm option for more appetizers, dinners, etc.

pin showing the veggie ranch pinwheels ready to serve.

Printable Veggie Ranch Pinwheels Recipe:

Yield: 30 Pinwheels

Veggie Ranch Pinwheels

horizontal view of the finished veggie ranch pinwheels.

These veggie ranch pinwheels are delicious and fun to make. These veggie pinwheels with cream cheese and ranch are perfect for lunch, appetizers, and more.

Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 4 large flour tortillas
  • 8 oz cream cheese, softened
  • 8 oz sour cream
  • 1 oz packet dry ranch seasoning, or ¼ cup homemade ranch seasoning
  • 1 cup shredded carrots
  • 1 cup finely chopped broccoli
  • 1 cup finely chopped mushrooms
  • 1 cup finely chopped red bell pepper

Instructions

  1. Add cream cheese to a medium bowl, and smooth it out with a fork.
  2. Add sour cream and ranch seasoning to the bowl and stir together, until it is all fully mixed.
  3. Chop/shred your veggies.
  4. Lay the tortillas out flat and scoop ¼ of the mixture onto each one, then spread it out to cover the entire tortilla.
  5. Spread out a ¼ cup of each - carrots, broccoli, mushrooms, and bell pepper onto each of the tortillas.
  6. Start at one end, and tightly roll the tortilla. 
  7. Refrigerate for 1-2 hours.
  8. Remove from the refrigerator, and cut off the ends of each tortilla, then cut the rest into 1 inch slices. 
  9. Set cut side up on a platter, and serve.

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 75Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 247mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 2g
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