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Spinach Veggie Pinwheels

Prabhleen Kaur
15 minutes
Prep Time
20 minutes
Cook Time
6 People
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ABOUT Spinach Veggie Pinwheels RECIPE

Deliciousness rolled up in spinach tortillas. A healthy colourful recipe to attract the fussy eaters.

Recipe Tags

  • Veg
  • Medium
  • Kids Recipes
  • Sauteeing
  • Snacks
  • Healthy

Ingredients Serving: 6

  1. For the spinach tortillas: 1/2 cup all purpose flour
  2. 1/2 cup wheat flour
  3. 2 cups of fresh spinach
  4. 1 tsp Baking powder
  5. 2 tbsp Oil
  6. 1/2 tsp Salt
  7. For the filling: 1/4 cup finely chopped red bell pepper
  8. 1/4 cup finely chopped yellow bell pepper
  9. 1/4 cup finely chopped green bell pepper
  10. 1/2 cup shredded carrot
  11. 1/2 cup shredded red cabbage
  12. Few lettuce leaves
  13. 1/4 cup mushrooms cubed
  14. 1/2 tsp Italian seasoning
  15. 1/2 tsp black pepper
  16. 1/2 tsp red chilli flakes (optional)
  17. Salt to taste
  18. 1 tbsp oil/ butter for cooking
  19. For the spread: 1/3 cup mayonnaise
  20. 1-2 garlic cloves minced
  21. 1 tbsp finely chopped parsley leaves
  22. 1/4 tsp red chilli flakes (optional)
  23. 1/2 tsp black pepper
  24. Salt to taste


  1. For the spinach tortillas: Heat water in a vessel bring it to boil.
  2. Add spinach leaves let it boil for 30 seconds to 1 minute or till you see a bright green colour.
  3. Transfer the boiled spinach leaves in ice cold water (ice bath) till completely cooled down.
  4. Squeeze out the excess water from the spinach leaves using your hands or strainer.
  5. Puree the blanced spinach in a grinder or food processor by adding a little water if required.
  6. Once the puree is ready keep aside.
  7. In a mixing bowl take flour, wheat flour, salt, baking powder add oil. Mix everything well.
  8. Next add spinach puree and knead a soft dough.
  9. Apply little oil on the dough, cover with a cling wrap and keep it in refrigerator for 30 minutes.
  10. For the stuffing: Heat oil in a pan, add mushrooms and all three bell peppers.
  11. Add salt, pepper, italian seasoning mix it well and cook for a minute and switch off the flame. The stuffing is ready.
  12. For the Spread: In a small bowl take mayonnaise add minced garlic, chopped parsley, salt, pepper, red chilli flakes and mix it well.
  13. Making of the spinach tortillas: Take a small portion of a dough make a ball of it and roll out as thin as roti.
  14. Heat a non-stick tawa cook the tortilla from both the sides nicely.
  15. Similarly prepare the rest of the spinach tortillas.
  16. Assembling: Take a spinach tortilla, spread 1-2 tbsp of the prepared mayonnaise spread all over the tortilla.
  17. Next add in prepared mushroom stuffing along with shredded carrot, red cabbage and lettuce leaves.
  18. Roll out the tortilla tightly from one end to another.
  19. Gently cut the tortillas into 1/2 inch slices.
  20. Arrange the pinwheels on a plate serve with fresh salad cucumbers and tomatoes along with the mayonnaise spread.

Reviews (1)  

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Manju Gupta
Manju Gupta   Jul-24-2017

Healthy and tasty!

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