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Print: Rainbow Veggie Cream Cheese Pinwheels

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Rainbow Veggie Cream Cheese Pinwheels

Ingredients · Serves 6 · Prep 20 min · Total 1 hr 20 min

  • 8 oz cream cheese, softened
  • 2 tbsp sour cream
  • ½ tsp garlic powder
  • ¼ tsp kosher salt
  • 4 flour tortillas, 10-inch
  • 1 medium carrots, peeled and finely shredded
  • 1 small red bell pepper, cut into very thin strips
  • ½ medium cucumber, seeded and cut into thin matchsticks
  • 1 cup baby spinach
  • ½ cup cheddar cheese, finely shredded (optional)
simmerbee.com/r/tortilla-pinwheels-veggieSimmerbeeCard 1 · front

Rainbow Veggie Cream Cheese Pinwheels

Steps

  1. Mix the cream cheese, sour cream, garlic powder and salt in a bowl until smooth.
  2. Pat the shredded carrot, pepper strips and cucumber dry with paper towels.
  3. Spread a quarter of the cream cheese mixture over a tortilla, all the way to the edges.
  4. Line up the vegetables in rows across the bottom two-thirds of the tortilla: spinach, then carrot, pepper and cucumber. Sprinkle on some cheddar, if using.
  5. Roll the tortilla up tightly from the bottom, keeping the rows of vegetables straight.
  6. Wrap the roll in plastic wrap. Repeat with the remaining tortillas.
  7. Chill until firm.
  8. Trim the ends and slice each roll into 8 pinwheels.