Rainbow Roasted Veggie Pinwheels
These rainbow roasted vegetable pinwheels are a bright and colorful recipe packed with nutrients! Great for picnics, BBQs, or just a fun way to eat more veggies.
Servings 4 meal-sized servings
Calories 333kcal
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
Calories: 333kcal