Veggie Pinwheels

By Nicole_Pryce

Ingredients

• 8 ounces regular or low-fat cream cheese, softened
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon lemon juice
• 1/2 teaspoon paprika
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/2 cup grated carrot
• 1/2 cup finely chopped red bell pepper
• 1/2 cup tiny frozen peas, thawed
• 1 cup fresh broccoli, steamed, cooled, and chopped
• 6 (6- to 8-inch) white or whole wheat flour tortillas

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1. In a bowl, blend together the cream cheese, dill, lemon juice, paprika, garlic, and salt and pepper using a rubber spatula. Gently fold in the vegetables.

2. Spread some of this mixture across each tortilla (1/4 cup for 6-inch tortillas, 1/2 cup for 8-inch), leaving roughly 1 inch bare at the top. Then, starting from the bottom, roll the tortillas up tightly (the filling will now spread right up to the bare edge).

3. Wrap each tortilla in plastic wrap and refrigerate. When you're ready to serve, slice each tortilla crosswise into as many pinwheels as you like.