Salsa pinwheels

SmartPoints® value per serving
Total Time
9 min
9 min
0 min
This incredibly versatile recipe gives you a baseline for any type of pinwheel appetizer you like. Various colors of vegetables make a pretty presentation when the cut sides are up. Ready to serve in under 10 minutes, this no-cook recipe is packed with flavor and so simple to prepare. Our Mexican-inspired version feature zesty salsa. The small bits of salsa are held firm in the wrap by the thick cream cheese. You can use any combination of veggies you like here—diced cucumber, chopped tomato, and chopped fresh spinach are all healthy choices. This recipe is also handy for a quick veggie dinner or lunch box treat.


Fat-free cream cheese

½ cup(s), at room temperature

Fat free salsa

¼ cup(s)

Green pepper(s)

½ medium, seeded and diced

Sweet red pepper(s)

½ medium, seeded and diced

Uncooked red onion(s)

½ medium, diced


¼ cup(s), fresh, chopped

Fresh lime juice

1 Tbsp

Whole-wheat tortilla

4 medium, (6-inch)


4 leaf/leaves, large, green variety


  1. Combine the cream cheese and salsa in a small bowl until smooth; set aside.
  2. Combine the green and red bell peppers, onion, cilantro, and lime juice in a medium bowl.
  3. Warm the tortillas according to package directions. Spread one-fourth of the cream cheese mixture onto each tortilla. Top each with a lettuce leaf then evenly spoon on the bell pepper mixture. Roll up then cut each tortilla diagonally into sixths, making a total of 24 pieces. Yields 2 pieces per serving.