Rainbow Veggie Pinwheels
Ingredients
-
4
large
tortillas
-
⅔
cup
whipped cream cheese
-
1
tablespoon
dry ranch powder
-
½
cup
thinly sliced red bell pepper strips
-
½
cup
thinly sliced carrot strips
-
½
cup
thinly sliced yellow bell pepper strips
-
½
cup
baby spinach leaves
-
½
cup
shredded purple cabbage
-
1
cup
cooked shredded chicken (optional)
Instructions
- Mix the cream cheese and ranch powder until well combined.
- Spread the cream cheese mixture evenly over the tortillas.
- Lay out 2 tablespoons of each vegetable in rows across the tortillas, leaving a 1 inch border on all sides.
- Top with shredded chicken if using.
- Roll up each tortilla tightly and seal the ends with more cream cheese if necessary.
- Cut the rolled tortillas crosswise into pinwheels and serve.
Nutrition Facts (estimated)
Servings
4
Calories
304
Total fat
17g
Total carbohydrates
23g
Total protein
13g
Sodium
725mg
Cholesterol
68mg
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