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Veggie Pinwheels
Tortillas filled with cream cheese and veggies.
Course
Appetizer
Cuisine
American
Prep Time
15
minutes
minutes
Chilling Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
36
pinwheels
Calories
46
kcal
Author
Kathy Berget
Equipment
Chef Knife
Stand Mixer
Ingredients
8
ounces
cream cheese
at room temperature
½
cup
sour cream
1
teaspoon
dried dill
¼
teaspoon
garlic powder
⅛
teaspoon
salt
⅙
teaspoon
pepper
6
flour tortillas
8 inch
1
cup
broccoli
finely chopped
1
cup
carrots
finely chopped
1
cup
bell peppers
finely chopped
1
cup
green onions
sliced
US Customary
-
Metric
Instructions
Mix softened cream cheese with a mixer until smooth
8 ounces cream cheese
Mix in sour cream and seasonings
½ cup sour cream,
1 teaspoon dried dill,
¼ teaspoon garlic powder,
⅛ teaspoon salt,
⅙ teaspoon pepper
Spread mixture over a flour tortilla
6 flour tortillas
Sprinkle veggies on top
1 cup broccoli,
1 cup carrots,
1 cup bell peppers,
1 cup green onions
Roll up tortilla and wrap tightly with plastic wrap
Refrigerate for at least one hour
Remove plastic wrap and slice into 1 inch slices and serve
Notes
Make certain cream cheese is at room temperature
Use small, thinly sliced veggies
Use your favorite veggies. Some additional veggies that will work are pea pods, sprouts, radishes, spinach and jicama.
Avoid using veggies with high water content like tomatoes and cucumbers
Add freshly chopped herbs. Cilantro, basil or parsley work well.
Be certain to fully chill wraps so they will hold their shape when sliced
Cut into evenly sized pieces. Discard (or snack on) the end pieces
Non-fat or low fat cream cheese and sour cream may be used
Nutrition
Serving:
1
pinwheel
|
Calories:
46
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
9
mg
|
Sodium:
69
mg
|
Potassium:
49
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
744
IU
|
Vitamin C:
3
mg
|
Calcium:
20
mg
|
Iron:
1
mg