Pumpkin ranch tortilla pinwheels- Ruchiskitchen
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4 from 4 votes

Pumpkin Ranch Tortilla Pinwheels

Colorful and delicious, Pumpkin Ranch Tortilla Pinwheels are a great vegetarian snack. These small bites are packed with seasonal flavor - pumpkin and are perfect for potlucks and get-togethers. 
Course Sides
Cuisine American
Keyword Gameday Tortilla Pinwheels, Pumpkin Ranch Tortilla Pinwheels
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 SERVINGS
Calories 170kcal
Author Ruchi

Ingredients

PUMPKIN RANCH DRESSING

  • 8 ounces Softened Cream Cheese
  • 3/4 cup Sour Cream
  • 3/4 cup Pumpkin puree
  • 1 packet (2 tablespoon) Dry Ranch dressing mix (store-bought - recipe explained below)
  • 1 teaspoon Dried cilantro leaves
  • 3/4 teaspoon Garlic Salt

ASSEMBLING PINWHEELS

  • 4 - Spinach and plain flour tortillas (2 of each)
  • 1 cup Finely-chopped green bell peppers
  • 3/4 cup Finely chopped red onions
  • 1 cup Finely shredded cheese
  • 3/4 cup Finely chopped Carrots

Instructions

  • For the Pumpkin Ranch - Assemble all the ingredients listed under - 'Pumpkin Ranch Dressing' in a large bowl.
  • Whisk until well blended. For homemade dry ranch mix combine the following ingredients in a bowl- 1/4 cup of dry buttermilk powder, 1 tablespoon of parsley, 1 teaspoon dried dill, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon Ground pepper. Store in the refrigerator to cool.
  • Assemble ingredients for Pinwheels. Use veggies of your choice.
  • Take a tortilla. Spread the pumpkin ranch mixture evenly over the tortilla. Make sure you cover the edges too as this will help the ends to stick together. Top it with a rainbow of thinly sliced veggies.
  • Tightly roll your pinwheels like logs and cover in a plastic wrap. Remember to secure the logs correctly with a plastic wrap so that the tortilla doesn’t dry out around the edges.
  • For perfect pinwheels - make sure your veggies are thinly sliced, wrapped tightly, refrigerated for 2-3 hours and cut into 1-inch rounds.
  • Refrigerate for at least 2-3 hours. When ready to serve, slice the pinwheels 1 inch thick and serve. Don't cut them thin as the pinwheels will fall apart.
  • 1-inch thick slices will provide stability to these pinwheels. Enjoy!!

Notes

 
Variations!
- Don't have a liking for pumpkin then leave it out.
Try this recipe with regular ranch and it will still taste great.
 

Nutrition

Calories: 170kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 357mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5005IU | Vitamin C: 14.4mg | Calcium: 127mg | Iron: 0.5mg