Veggie Pinwheels

Need an appetizer to bring to a party, a quick prep ahead snack or even a light lunch? I’ve got the perfect recipe. Think, veggie pizza turned pinwheel. All the great taste and less mess!

I had planned to experiment making these pinwheels using a store-bought dressing mix that I somehow didn’t make it home with – anybody else leave a bag at the store? No, just me? The morning I got up to make them and couldn’t find the dressing mix, I had to improvise. Wow, I am so glad I didn’t use the store-bought stuff. Homemade seasoning is a much healthier option.

I made these pinwheels for a picnic lunch to celebrate my mom’s birthday and they were a big hit!

Angie’s Veggie Pinwheels

Prep: 15 min

Cook: 5 min

Serve: Immediately

Ingredients

1 (8 oz) package 1/3 less fat cream cheese, softened

1/4 cup light mayonnaise

1/2 Tbsp dried dill weed

1/2 Tbsp dried parsley

1/2 Tbsp garlic powder

1/2 Tbsp onion powder

4 (12-inch) tortilla wraps*

1 cup broccoli florets, finely chopped

1 cup cauliflower pearls

1 red pepper, diced

1/2 cup finely shredded cheddar cheese

*I used the Xtreme Wellness tomato basil wraps. To make gluten free, serve on a gluten free wrap.

Directions

Mix together dill weed, parsley, garlic powder and onion powder and blend into softened cream cheese and mayonnaise.

To assemble:

Spread 1/4 of the cream cheese mixture onto each wrap. Sprinkle with broccoli, cauliflower, red pepper and cheese. Roll tightly and cut each wrap into 8 pieces. Serve immediately or refrigerate.

For tighter wraps, wrap in aluminum foil and refrigerate for at least 8 hours before cutting and serving.

Nutrition facts:

Per serving (serves 8): 151 calories; 7.3g protein; 14.9g carbohydrates; 7g fiber*; 3g sugar; 9.2g fat; 26g cholesterol; 391g sodium.

*8g NET carbohydrates

Printable version

This recipe is ready for you to log in MyFitnessPal. Just search for “PYPTW Angie’s Veggie Pinwheels”.