Veggie Pinwheels
A crisp and refreshing finger food featuring finely diced vegetables and ranch-seasoned cream cheese rolled tightly in flour tortillas.
Servings 4 servings
Calories 185kcal
Equipment
- Medium mixing bowl
- Paper towels
- Plastic wrap
- Serrated knife
Ingredients
Cream Cheese Mixture
- 8 oz cream cheese softened
- 1 packet ranch seasoning mix (1 oz)
Wraps & Fillings
- 4 large flour tortillas (burrito size)
- 0.5 cup shredded cheddar cheese
- 0.5 cup red bell pepper finely diced and patted dry
- 0.5 cup carrots shredded and patted dry
- 0.5 cup broccoli finely chopped
- 0.25 cup green onions sliced
Instructions
- In a medium mixing bowl, combine the softened cream cheese and ranch seasoning mix until smooth and well blended.
- Prepare the vegetables by dicing or shredding them finely; use paper towels to pat them thoroughly dry to remove excess moisture and prevent sogginess.
- Spread an even layer of the seasoned cream cheese over each tortilla, leaving a small margin at the edges to act as a seal.
- Distribute the shredded cheddar cheese and the prepared vegetables evenly over the cream cheese layer.
- Roll each tortilla up as tightly as possible to form a log shape.
- Wrap each log tightly in plastic wrap and refrigerate for 1 to 2 hours (or overnight) to allow the structure to firm up for clean slicing.
- Remove the plastic wrap and use a sharp serrated knife to slice the logs into 1-inch thick pinwheels.
Notes
Nutritional Information :
Calories: 185 | Protein: 5g | Carbohydrates: 14g | Fat: 12g | Sodium: 460mg