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Sandwich Pinwheels | Vegan

These bite-sized colorful sandwich pinwheels make terrific little appetizers or a quick tasty lunch, and they are very kid-friendly!

cutting board with garden pinwheels all over it

They are super easy to make by simply rolling all the ingredients up and slicing. These make a great lunch or finger food.

You’ll love these vegan sandwich pinwheels because they’re…

  • Simple to make
  • Veggie-packed
  • Loaded with wholesome ingredients
  • Bursting with flavor
  • Kid-friendly
  • Perfect for an appetizer or light lunch
  • Delicious

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white serving tray with hummus in center and sandwich pinwheels surrounding it

How to make sandwich pinwheels

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

This vegan pinwheel recipe is actually fun to make, and you will need to begin by making the spread you want to use on them. These are the spreads that I like to choose from.

Spread dip options:

tortilla smeared with hummus on cutting board

Spread your choice of dip on a whole grain tortilla, making sure that it reaches the top and bottom well.

Use a nice thick layer of hummus or dip before adding the veggies. This gives them a nice pop of flavor.

veggie sandwich pinwheels on cutting board

Next, you’re going to add the veggies. Some of the veggies we use regularly are shredded broccoli slaw, grated carrots, fresh green leaves, bean sprouts, red bell pepper, and or other colored bell peppers.

veggies in tortilla topped with hummus on cutting board

Carefully begin to roll up the veggie-loaded tortilla. Continue to the final edge of the tortilla, and hold it firmly with your hand for just a minute or so to help it form up.

sandwich pinwheel being rolled up by hand

Once it is rolled up completely, use a knife to slice the tortilla into pinwheels. They usually make around 5-6 sections per roll.

NOTE: I have found that a serrated knife and a gentle sawing motion cuts these well, without squishing them out of shape.

slices of sandwich pinwheels on cutting board with knife

Light lunch or appetizer, these Sandwich Pinwheels are bite-sized deliciousness that’s loaded with crunchy veggies and creamy hummus. Even kids love them!

Recipe adapted from one in Dr. Neal Barnard’s book, The Cancer Survivor’s Guide called Veggies in a Blanket.

*Originally published December 26, 2015.

Your Sandwich Pinwheel Questions Answered:

Q: Where can I find oil-free tortillas?

A: If you would like to make your own oil-free tortillas, this is an easy recipe. Engine 2 and Ezekiel also have no-oil brands. There may be more, but those are the 2 I’m aware of.

Q: Are pinwheel sandwiches hot or cold?

A: Different types can be made either hot or cold. These are the cold version.

Q: Can pinwheel sandwiches be made the night before?

A: Yes, they can! When storing these pinwheels or taking them to a gathering, they keep best when a damp paper towel is included in an airtight storage container. It helps keep them from drying out.

Q: How long do they last?

A: They should last for about 1-3 days if stored in an airtight container in the refrigerator.

white serving tray with hummus in center and sandwich pinwheels surrounding it

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Other great recipes that require no cooking:

cutting board with garden pinwheels all over it

Vegan Sandwich Pinwheels

Yield: 8 servings
Prep Time: 15 minutes
Total Time: 15 minutes

These bite-sized colorful sandwich pinwheels make terrific little appetizers or a quick tasty lunch, and they are very kid-friendly!

Ingredients

Garden Pinwheels

  • 1 cup hummus or bean dip, store bought is fine, recipe below (other options above)
  • 8 whole grain tortillas
  • 1.5 cups grated carrots
  • 8 lettuce leaves
  • 1 bell pepper, thinly sliced, red, yellow, orange, green
  • bean sprouts, optional

Hummus

  • 1 clove garlic
  • 3 Tbsp lemon juice
  • 1-1/2 cups chickpeas, if using canned, drain and rinse
  • 1 tsp sea salt
  • water or veggie broth, enough to blend

Instructions

Pinwheels

Begin by making the spread you want to use on them. I have listed a Basic Garlic Hummus below. Other great options are:

Roasted Red Pepper Hummus
Italian Hummus
Black Bean Dip

  1. Spread your choice of dip on a whole grain tortilla, making sure that it reaches the top and bottom well. Use a nice thick layer of hummus or dip before adding the veggies. This gives them a nice pop of flavor.
  2. Next, you're going to add the veggies. Some of the veggies we use regularly are shredded broccoli slaw, grated carrots, fresh green leaves, bean sprouts, red bell pepper, and or other colored bell peppers.
  3. Carefully begin to roll up the veggie-loaded tortilla. Continue to the final edge of the tortilla.
  4. Once it is rolled up completely, use a knife to slice the tortilla into pinwheels. They usually make around 5-6 sections per roll.
  5. I have found that a serrated knife and a gentle sawing motion cuts these well, without squishing them out of shape.

Hummus

  1. Add all ingredients to a blender or food processor with just enough water or veggie broth to achieve your desired texture. Blend until smooth, or leave a little chunky. Terrific as a spread or veggie dip.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 8
Amount Per Serving: Calories: 110Total Fat: 2.6gCarbohydrates: 17.1gFiber: 4.8gProtein: 5.4g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

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Trisha k

Monday 25th of December 2017

I bet tomatoes would be a good addition to this if you eat it right away (before the tortilla gets too soggy).

EatPlant-Based.com

Monday 25th of December 2017

Yes, I think you're right!