Veggie Pinwheels

These easy Veggie Pinwheels are great for lunch or a party! They are healthy, vegetarian, filled with vegetables and hummus in a spinach wrap!

Veggie Pinwheels on a white plate.

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Veggie Pinwheels on a white plate with a wood background.

This recipe was photographed and updated 1/2024.

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Shopping list:

recipe ingredients displayed on a marble background.

  • spinach wraps
  • hummus
  • red cabbage
  • red pepper
  • carrots

Looking for a way to get your kiddos or husband to eat more veggies? Give these easy vegetarian pinwheels a try! They're so perfect to pack in a lunchbox and we also serve them as an appetizer for the holidays or any other party or celebration.

These pinwheels are healthy, simple to make and also vegan! The veggies can be chopped and sliced the night before, making them easier to assemble them in the morning, while packing everyone's lunch box.

The hummus pairs so well with this combo of veggies. The vegetables add a great crunch along with the softness of the spinach wrap. We've also used chilled, roasted vegetables in these wraps, which was phenomenal. 

Looking for more easy meatless lunch ideas? Try this Mushroom and Barley Soup or Tomato, Cucumber, Feta Salad!

Keep scrolling for the full printable recipe 💙

wrap in process of being assembled.

Our favorite kitchen equipment and supplies used with this recipe:

Recipe tips:

  • These are best made the same day as you'll be serving or eating them so the wraps don't get too soggy.

Veggie Pinwheels on a white plate.
Yield 24 pinwheels
Author Hot Eats and Cool Reads
Prep time
15 Min
Total time
15 Min

Veggie Pinwheels


  • 4 spinach wraps
  • 1 - 10 ounce container hummus
  • 2 cups thinly sliced red cabbage
  • 1 large red bell pepper
  • 2 large carrots


  1. Prepare your vegetables. Chop the cabbage into thin strips. Dice the red pepper. Peel and shred the carrots.
  2. Lay out the spinach wrap on a plate or platter, and spread 2 heaping tablespoons hummus on each of them.
  3. Top each wrap evenly with ½ cup of shredded cabbage, ¼ of the shredded carrots, and ¼ of the diced bell pepper.
  4. Start from one end, and roll the wrap tightly, until you meet the other end.
  5. Set on a parchment lined baking sheet, and chill for 2 hours.
  6. Remove from the refrigerator, and cut off the end of each rolled wrap, then cut into 1-2 inch sections, discarding both of the ends, or snacking while you prepare them.
  7. Set pinwheels flat on a platter, and gently form into a circle. Cover and chill until ready to serve.

Nutrition Facts




1.49 g

Sat. Fat

0.42 g


8.25 g


1.35 g

Net carbs

6.91 g


1.09 g


1.71 g


103.41 mg


0 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

You can add or substitute with these ingredients:

  • add a slice of deli ham or turkey to each wrap
  • use roasted vegetables instead of raw (bell peppers, mushrooms and asparagus is our favorite combo)
  • use green cabbage instead of red
  • add some sliced green onions
  • use any color bell pepper
  • use any flavor hummus
  • add some fresh chopped parsley

author photo and text that says Hey, I'm Sheena! Hope you found a recipe you love! Thanks so much for stopping by!

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  1. I love the roasted veggie wrap idea. I need to start eating healthier so this is just what I needed. Thank you.

  2. G'day Looks very healthy indeed! YUM!
    Cheers! Joanne

  3. We eat a lot of meatless meals. I'm definitely interested in the With or Without Meat Cookbook. I'll probably buy it if I don't win :)

  4. Great giveaway, and yummy recipe too! Thanks!

  5. We do a lot of slow cooker meals and I'm always looking for more recipes meatless and with meat

  6. I just became a vegetarian so that book would help me so much!

  7. What an awesome giveaway! With hubby being diabetic..and me..borderline...I would make great use of both of these great books.

  8. I make meatless dishes two or three times a week. I also use the crockpot quite bit.
    Digicats {at} Sbcglobal {dot} Net

  9. Sheena, these wraps look delicious, and thanks for the cookbook recommendations! I have asparagus I need to use, so this is perfect timing! Thank you for sharing this at Treasure Box Tuesday- PINNED! :)


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