Prepare the tortilla: Lay one tortilla flat on a clean work surface so you have plenty of room to layer your ingredients.

Spread the filling: Add a generous, even layer of herbed cream cheese over the entire tortilla to help bind the veggies together.

Add the crunch: Sprinkle about ½ tablespoon of sunflower seeds evenly across the cream cheese for a light, nutty texture.

Layer the veggies: Arrange one-third of the broccoli, carrots, red bell pepper, purple cabbage, and spinach in a neat line across the tortilla—this helps with rolling and creates that beautiful swirl found in colorful rainbow pinwheels.

Roll it up: Tightly roll the tortilla from one end to the other, keeping the veggies tucked inside. Repeat with the remaining tortillas.

Chill to firm: Place the rolled tortillas in the freezer for 10–15 minutes to help them firm up and slice cleanly.

Slice the pinwheels: Using a sharp knife, cut each roll into 1–1½ inch pinwheels, wiping the knife clean between cuts for tidy slices.

Serve and enjoy: Arrange the rainbow pinwheels on a plate and serve immediately, or refrigerate until ready to enjoy—these truly are easy veggie pinwheels anyone can make.