Veggie Pinwheels Recipe
These ranch seasoned cream cheese pinwheels are fill of fresh veggies and the perfect finger food for any gathering, after school snack, or great lunch.
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Servings: 10 servings
Ingredients
- 3 large burrito size flour tortillas
- 12 ounces cream cheese softened
- 1 packet ranch seasoning
- 1 cup shredded cheddar cheese
- 1 cup chopped carrots
- 1 cup chopped bell peppers
- 1 cup chopped broccoli
- 3 green onions sliced thin
Instructions
- Combine the cream cheese and ranch seasoning.
- Add in the shredded cheese and mix.
- Lay out the three tortillas.
- Divide the cream cheese mixture between the three tortillas and spread into an even layer.
- Sprinkle each tortilla with ⅓ of the broccoli, carrots, bell peppers, and green onions.
- Starting on one edge, roll tightly. Wrap in plastic wrap and place in the fridge.
- Chill for at least one hour.
- Remove plastic wrap and slice with a serrated knife.
- Serve!
Notes
- Soften the cream cheese close to room temperature for easier mixing and spreading.
- Spread the mixture over the entire tortilla.
- Chop all the veggies the same size for easier eating.
- Don't use veggies with a high water content as they can make them soggy.
- Wrap the pinwheels as tight as you can.
- Chill for at least 1 hour before slicing so they don't smush.
- Cut into 1 inch sections as they are 1-2 bites. Use a sharp knife or serrated knife.
- Use vegan cream cheese if you prefer.
Nutrition
Serving: 3pieces | Calories: 486kcal | Carbohydrates: 47g | Protein: 17g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Cholesterol: 64mg | Sodium: 1148mg | Fiber: 7g | Sugar: 6g