Description
Colorful and healthy rainbow veggie pinwheels made with a soft tortilla, cream cheese spread, and a variety of crisp vegetables. Perfect for snacks, lunches, or party appetizers.
Ingredients
Units
Scale
- 4 large flour tortillas (10-inch)
- 8 oz cream cheese, softened
- 1 tablespoon ranch seasoning mix
- 1/2 cup shredded carrots
- 1/2 cup finely chopped red bell pepper
- 1/2 cup chopped spinach
- 1/2 cup shredded purple cabbage
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup cucumber, julienned or chopped
Instructions
- In a bowl, mix softened cream cheese with ranch seasoning until well combined.
- Lay out each tortilla and spread a generous layer of the cream cheese mixture over the entire surface.
- Arrange a thin, even layer of each vegetable over the cream cheese spread, leaving a small border around the edge.
- Roll each tortilla tightly into a log shape.
- Wrap each roll in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Remove from fridge, unwrap, and slice into 1-inch pinwheels before serving.
Notes
- Use whole wheat or spinach tortillas for added flavor and color.
- Can be made up to a day in advance and stored in the fridge.
- Feel free to swap in other veggies like avocado, zucchini, or sprouts.
Nutrition
- Serving Size: 3 pinwheels
- Calories: 130
- Sugar: 2g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg