Vegetable Pinwheels
Vegetable pinwheels are a simple and delicious appetizer. Creamy, crunchy, and colorful, these are always a hit.
Servings: 6
Ingredients
- 2 8 ounce cream cheese, softened
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- 2 cups broccoli slaw, chopped
- ½ cup shredded cheddar cheese
- 1 teaspoon fresh dill, chopped
- 1 teaspoon garlic powder
- 2 green onions, chopped
- 2-3 spinach wraps
Instructions
- Place the cream cheese in a mixing bowl. Beat with an electric mixer until creamy. Mix in the garlic powder and dill.
- Add the shredded cheese, chopped red and yellow peppers, green onions, and broccoli slaw in with the cream cheese. Stir until combined.
- Spread part of the cream cheese mixture over the wrap. Roll tightly lengthwise.
- Repeat with the remaining wraps. Wrap in tortilla with plastic wrap. Place in the refrigerator for at least 2 hours.
- Cut the ends off of each tortilla. Slice into 1-inch pieces and serve.
Notes
- Soften the cream cheese. This is important so that the cream cheese is soft and creamy, not lumpy.
- Chop small. Make sure to chop the vegetable into small pieces.
- Roll tightly. Roll the tortilla as tightly as possible.
- Let the tortillas chill before slicing. Don't skip this step. It helps the pinwheels hold together and makes it easier to slice.
- Use a serrated knife. I recommend using a serrated knife for easy slicing.
Nutrition
Calories: 79kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Cholesterol: 0.3mg | Sodium: 149mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 408IU | Vitamin C: 32mg | Calcium: 55mg | Iron: 1mg