Veggie Tortilla Pinwheels (Printable Version)
# What You'll Need:
→ Vegetables
01 -
2 tablespoons chopped green onions
02 -
1 cup diced carrots, broccoli, and red bell pepper
→ Dairy
03 -
1/2 cup shredded cheddar cheese
04 -
4 ounces cream cheese, softened
→ Staples
05 -
2 large flour burrito tortillas
06 -
1/3 cup mayo
→ Seasonings
07 -
1/8 teaspoon black pepper
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon dry dill
10 -
1/2 teaspoon garlic powder
# How to Make It:
01 -
Take out toothpicks, cut the rolls into little circles, then put them on a plate to serve. Grab one for a quick bite or for lunch.
02 -
Pop the rolled tortillas in the fridge, wrapped up, or drop them in the freezer for 20 minutes. This keeps everything together and makes them easier to slice.
03 -
Sprinkle the cheddar, chopped veggies, and onions all over the cream cheese layer. Roll the tortilla up tight from one end, and stick a toothpick in if you need to hold it together.
04 -
Microwave the tortillas for about 15 seconds so they bend easier. Slather on the cream cheese blend right to the edges.
05 -
Stir cream cheese, mayo, dill, garlic powder, black pepper, and salt together till it's smooth in a bowl.
06 -
Chop red bell pepper, broccoli, and carrots into little cubes so they spread evenly. Let the cream cheese get soft so it’ll mix way smoother.
# Additional Tips:
01 -
Keep these pinwheels in the fridge in something airtight for up to three days. If you want them to look the best, slice right before you serve.
02 -
Planning ahead? Mix the cream cheese and seasonings up to two days early, then layer and roll right before you're ready.
03 -
Let already-cut pinwheels sit out about 10 minutes before eating so the flavors pop.