Spring and summer call for all the best veggie recipes – am I right?! These rainbow veggie pinwheels are the perfect way to pack more produce in your day (a nice changeup from yet another salad). Roasting some of the vegetables brings out their natural sweetness, giving this a more complex flavor compared to a raw veggie wrap.
This dish works great for picnics or BBQs (everyone is sure to get a kick out the bright, colorful look), but you can also just enjoy it as a meal. Great for adults and kids alike!
Disclosure: This recipe was developed in a paid partnership with the North Carolina Sweetpotato Commission.
Ingredients
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Sweetpotatoes: The perfect orange superstar for this recipe! This veggie adds natural sweetness (especially when roasted) and is filling. It also adds vitamins, minerals, and phytochemicals to the dish.
- Tortillas: I prefer using higher-fiber, higher-protein flour tortillas, often listed as “carb balance” or “low carb” on the label. However, standard regular flour tortillas are completely fine too. You can also use whole wheat, spinach, or sun-dried tomato tortillas. Be sure to purchase 8-inch to 10-inch options.
- Light sour cream: You’ll be making a creamy spread to put on the tortillas using this. You can also use full-fat sour cream or plain Greek yogurt as an alternative. Or you can skip the homemade spread and use whatever store-bought option you like.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start with your mise en place – the French term for “everything in its place”. In other words, get all your vegetables chopped up and ready to go.
Good knife cuts will help everything cook properly in this recipe. 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. If you slice the red onions too small, they’ll burn before the other veggies are done cooking. If you slice the sweetpotatoes too large, they’ll still be firm when the other veggies are tender. The photo below should help give some context!
Place the vegetables on a large sheet pan, separated by type. If you don’t have a large sheet pan, two baking sheets will work just fine.
Drizzle with olive oil and season with salt and pepper. Toss the veggies to coat, keeping them divided into sections.
Roast those at 400 degrees F for about 18-25 minutes until the veggies are tender, tossing once halfway through (use tongs to toss the veggies and keep them divided in sections). If you notice the onions starting to cook too quickly when you toss halfway, you can always use tongs to remove them at that point if needed. Again, that typically only happens if they’re cut too small.
Meanwhile, make your spread by mixing the light sour cream, dried minced onion, onion powder, dried parsley, salt, and pepper.
Add some of the spread on each tortilla, then create rows of the roasted vegetables along with the raw spinach and purple cabbage. I went ROY-G-BIV style, but feel free to arrange however you’d like!
Wrap tightly, then use a serrated knife to cut these into 1-inch bites. A serrated knife will help make clean cuts that preserve the rainbow look!
Put ‘em on a plate or platter and serve immediately! I prefer these served warm with the roasted veggies right out of the oven, but you can also prep ahead and serve them cold.
Recipe Tips
Storage: Leftover assembled pinwheels can be stored in the fridge. Ideally, eat the assembled pinwheels within 1-2 days, or the tortilla can get a bit soggy. If you don’t plan to eat the full recipe within 2 days, store leftovers unassembled. Tortillas can be stored in their package at room temperature, while roasted vegetables and the spread can be stored in the refrigerator for up to 4 days. When ready to enjoy, reheat the vegetables (if desired) and assemble the wrap.
Veggie Swaps: Feel free to get creative with the vegetables and colors in this wrap. For example, instead of yellow bell pepper, you could use yellow summer squash. Instead of spinach, you could use lettuce or shredded green cabbage. This recipe is very adaptable to what you have on hand.
Additional spread options: I like the spread on this wrap; it’s kind of like onion dip. That said, you can use any spread you enjoy. Hummus, guacamole, herbed cream cheese, or pesto are all nice options. Just keep in mind you’ll want a relatively thin layer of any spread to preserve the rainbow look and avoid messiness when these are cut into pinwheels.
Increasing protein: If you want a higher protein option, you can also add sliced grilled chicken or baked tofu to the wrap. Because these are a bit bulkier when added, it may be best to simply make wraps that are cut in half rather than trying to slice into 1-inch pinwheels.
Preventing these from falling apart: Make sure to add a thin layer of spread around most of the tortilla and roll the tortilla tightly. Cut with a serrated knife for a clean cut that avoids smushing ingredients. With these strategies, I haven’t had issues with them falling apart. If they seem like they’re going to unravel after cutting, you can either place them next to each other on a platter (seams touching each other so they don’t unravel), or you can place toothpicks through them.
Nutrition Benefits
As a dietitian, I love this recipe. It’s colorful and packed with nutrients that support your body! They’re…
- Rich in fiber: Roasted veggies plus raw veggies plus a higher fiber tortilla = digestive health win!
- Great source of many vitamins: You’ll get more than a day’s worth of Vitamin A, key for eye and immune health, thanks to the sweetpotatoes. These are also an excellent source of Vitamin C and several B vitamins.
- Loaded with phytochemicals: These are compounds in plants which support good health. By using a variety of colors in this wrap, you’re treating yourself to a variety of these wellness-boosting ingredients!
- Full of plant-forward fun: If you have kiddos that are hesitant to eat more vegetables, a rainbow pinwheel can be a creative way to serve them. You can even have your kids help make them by making rows of different color vegetables.
More Sweetpotato Recipe Ideas
If you’re looking for more delicious meals using sweetpotatoes, be sure to give one of these a try:
- Marry me sweetpotatoes and white beans
- Pizza roses with sweetpotato dough (so fun to make with the kiddos)
- Mediterranean style sweetpotato and egg burritos
- Sweetpotato flatbread BLTs
I hope you enjoy this recipe for rainbow roasted veggie pinwheels! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Rainbow Roasted Veggie Pinwheels
Ingredients
For the roasted vegetables:
- 2 medium North Carolina Sweetpotatoes, peeled and sliced into sticks
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium red onion, cut into large slices
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
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
- Roasting time can vary slightly based on the size of your knife cuts.
- 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, pesto…lots of options!
- 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.
- 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
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