Sometimes the simplest recipes are the best, and that’s the case for these carrot and cream cheese pinwheels. They’re unassuming and simple, but delicious little morsels that kids will love, and adults like me will totally adore. What’s not to love about soft white wraps (these are my favourite, and also the cheapest) filled with creamy goodness?
They’re so easy to make, and would make great lunchbox fillers. I had another version at a friend’s house recently – my friend uses this recipe – but both are good. You can use these for your own lunch, or for the kids, or they make a great after school snack.
Carrot and cream cheese pinwheels
Can you make the pinwheels ahead of time?
Absolutely! It’s a great way to save time. You can make these pinwheels up to 24 hours ahead of time, and can even leave them as lengths and cut them just before serving. The time in the fridge sets the cream cheese filling a little, making them easier to handle.
How do you get pinwheels to stick?
Think of the filling as the glue, helping them to stay together. When the mixture is soft, just after making, you might like to pop them in the fridge for a few hours so that it can set and stay together a little better.
How long will carrot and cream cheese pinwheels keep for?
You can keep the pinwheels in an airtight container in the fridge for up to 3 days, making them an ideal lunch box snack to make ahead and pop into lunchboxes.
To change things up, you could always add in grated cucumber, a little bit of tuna or even some leftover BBQ chicken chopped up and put through. The options are endless!
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Carrot & Cream Cheese Pinwheels
Description
The perfect lunchbox snack, these Carrot and Cream Cheese Pinwheels are so easy to make, and delicious to eat. They work well for parties too!
Ingredients
2 carrots, grated (or around 1 cup)
200g cream cheese
2 tablespoons sour cream
1/2 cup grated tasty cheese
1 teaspoon French Onion Soup mix
4 large wraps or tortillas
Instructions
1. Combine the carrot, cream cheese, cheese, sour cream, and soup mix in a bowl. Mix well.
2. Spread evenly over wraps. I used three wraps, but you might like to use four to make your mixture go further. Roll the wraps up and then cut into slices to create pinwheels.
3. Keep in the fridge, or serve straight away.
Notes
If you don’t have French Onion soup mix, you can skip this part out or wrap for onion salt. It just adds a little flavour.
