Rainbow Veggie Pinwheels
Ingredients
Veggie Cream Cheese Spread
-
¼
head
broccoli, cut into florets
-
1
medium
carrot, peeled and chopped
-
6
ounces
plain Greek yogurt
-
4
ounces
low fat cream cheese
-
1
tablespoon
Dijon mustard
-
1
teaspoon
dried chives
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
-
¼
teaspoon
kosher or sea salt
-
¼
teaspoon
ground black pepper
Pinwheels
-
4
burrito-size
whole wheat tortillas
-
8
ounces
smoked or honey ham
-
8
slices
Muenster cheese
Instructions
- Pulse broccoli and carrot in a food processor until finely chopped.
- Add yogurt, cream cheese, Dijon, chives, onion powder, garlic powder, salt, and pepper; pulse until combined.
- Taste and adjust seasoning if necessary.
- Lay a tortilla flat and spread with ¼ of the cream cheese mixture.
- Layer with 4 slices of ham and 2 slices of cheese in the center.
- Tightly roll the tortilla from one edge.
- Repeat with remaining ingredients; optionally refrigerate for 30 minutes.
- Slice the rolled tortillas into 1-inch pinwheels and serve.
Nutrition Facts (estimated)
Servings
12
Calories
235
Total fat
9g
Total carbohydrates
19g
Total protein
19g
Sodium
350mg
Cholesterol
37mg
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