Rainbow Veggie Pinwheels
Servings: 4
Ingredients
- 4 large tortillas
- 2/3 cup whipped cream cheese can use light
- 1 tbsp dry ranch powder you can use store bought
- 1/2 cup red bell pepper sliced into thin strips
- 1/2 cup yellow bell pepper sliced into thin strips
- 1/2 cup carrots peeled, sliced into thin strips
- 1/2 cup baby spinach leaves
- 1/2 cup shredded purple cabbage
- 1 cup cooked shredded chicken optional
Instructions
- Mix together the cream cheese and ranch powder until throughly combined.
- Spread the cream cheese mixture evenly over the 4 tortillas.
- Leaving a 1-inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortillas; top with shredded chicken.
- Roll up each tortilla tightly; if the ends don’t stay shut you can add a bit more cream cheese to seal. Cut crosswise into pinwheels and serve.
Notes
Adapted from: https://www.dinneratthezoo.com/rainbow-veggie-pinwheels-sesame-lime-quinoa-salad/