Veggie Pinwheel Appetizers

By srumbel

My son, Tyler, loves these and even asked me to make them for his school party instead of cupcakes! Now his classmates love them, too, and I make them for every party. To keep it easy, I usually get the veggies from the grocery store's salad bar. —Beverly M. Jones, Cambridge, Maryland

from tasteofhome

Ingredients

• 1 package (8 ounces) reduced-fat cream cheese
• 2 tablespoons Vidalia onion salad dressing
• 1/2 cup finely chopped fresh broccoli
• 1/4 cup grated carrot
• 1/4 cup finely chopped red onion
• 1/2 teaspoon dill weed
• 4 whole wheat tortillas (8 inches)

Preparation

Step 1

•In a small bowl, beat cream cheese and salad dressing until blended. Stir in the broccoli, carrot, onion and dill weed. Spread over tortillas. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Unwrap and cut each into eight slices. Yield: 32 appetizers.


Nutritional Facts
1 piece equals 40 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 56 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.