VEGGIE PINWHEELS
Whip up these Veggie Pinwheels for an appetizer or even light lunch. Colorful veggies in every bite that are loaded with flavor. These Vegetarian pinwheels are so popular.
Provided by Laura
Categories Appetizers Mains Sides
Time 10m
Number Of Ingredients 7
Steps:
- Start by rinsing all your vegetables, and drying them.
- Then you will want to cut your peppers and cucumbers into match-sticks.
- Now with your tortilla laid out, you will take about 2 tablespoons of softened cream cheese and spread over the tortilla.
- Sprinkle some everything bagel seasoning over the cream cheese.
- Layer the vegetables by color on top of the cream cheese. Roll the tortilla tightly.
- Cut into equal sections. You will see the rainbow color on these vegetable tortilla roll-ups.
- Plate and serve as an appetizer or snack food.
Nutrition Facts : ServingSize 3 g, Calories 57 kcal, Carbohydrate 10 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 97 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 1 g
VEGETABLE CREAM CHEESE TORTILLA ROLL UPS
These vegetable cream cheese tortilla roll ups are the most fun little pinwheel sandwich bites ever! They're a great school lunch option but also make the most amazing appetizer or back to school snack!
Provided by Jenn Laughlin - Peas and Crayons
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Choose and chop your veggies. I mince mine extra small so there's a little bit of everything in each tasty bite.
- Allow cream cheese to soften for easy mixing. In a medium bowl, combine cream cheese, mayo, garlic powder, dill, salt and pepper.
- For easy rolling, microwave tortillas for 15-20 seconds first. Spread on cream cheese mixture and sprinkle evenly with veggies, cheese, and chopped onion.
- Start at the edge of the tortilla and roll it, tightly, until you reach the opposite side.
- The cream cheese will help it stick. Fasten with a toothpick or two and chill in the freezer for 20 minutes to set.. Feel free to chill overnight in the fridge (tightly wrapped or in a storage container) if making these in advance for easy. meal/snack prep.
- All that's left is to slice into pinwheels and serve!
Nutrition Facts : Calories 90 kcal, Carbohydrate 5 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 149 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
VEGGIE RANCH TORTILLA PINWHEELS
These terrific bite-size appetizers are always a hit wherever I take them. They're easy to make ahead of time, and are a great addition to other party fare! -Lori Kostecki, Wausau, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 5 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese and dressing mix until blended. Beat in the onions, green chiles, olives, celery, red pepper and bacon. Spread over tortillas. Roll up. Cut each into 1-in. slices. Refrigerate leftovers.
Nutrition Facts : Calories 58 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 188mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
VEGGIE PINWHEEL APPETIZERS
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
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 32 appetizers.
Number Of Ingredients 7
Steps:
- 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. Refrigerate for at least 2 hours. Unwrap and cut each into eight slices.
Nutrition Facts : Calories 40 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 56mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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- Working with one tortilla at a time, or working an assembly-line fashion, spread about 1/4 cup of the cream cheese mixture evenly over each tortilla, going all the way to the edge. Divide vegetables and cheese evenly over tortillas.
- Starting at one end of the tortilla, roll tightly towards the filling. Continue rolling until the filling is tightly wrapped and the cream cheese holds the rollup together.
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