Twirly Veggie Pinwheels Recipes

RAINBOW VEGGIE PINWHEELS

Steps:

• Mix together the cream cheese and ranch powder until thoroughly combined.
• Spread the cream cheese mixture evenly over the 4 tortillas.
• Leaving a 1 inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortillas; top with shredded chicken.
• Roll up each tortilla tightly; if the ends don't stay shut you can add a bit more cream cheese to seal. Cut crosswise into pinwheels and serve.

VEGGIE PINWHEEL APPETIZERS

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.

VEGGIE RANCH TORTILLA PINWHEELS

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.

TWIRLY VEGGIE PINWHEELS

Steps:

• Finely dice all veggies.
• Stir in grated cheese and salsa.
• Beat in cream cheese.
• Stir in well drained chicken and spices.
• Spread on 6 flour tortillas taking care to spread evenly and to the edges. Roll tightly. Note: The rolls can be prepared ahead by tightly wrapping the individual rolls in plastic wrap at this point.
• Chill until ready to serve.
• Slice before serving. Cut each roll into 1 inch slices carefully to preserve the round shape.

VEGGIE PINWHEELS

Steps:

• Slice the avocado lengthwise and remove the pit. Use a spoon to scoop the avocado into a small bowl, and then use a fork to mash the avocado. Rinse the lemon and cut in half, removing the seeds. Squeeze a little lemon juice onto the avocado and stir. Grate the radishes, carrot and turnip, and add to the avocado.
• Rinse the herbs and pluck the leaves. Tear the leaves into smaller pieces, and stir into the mashed avocado.
• Warm 1 tortilla in a microwave 30 seconds, or longer if necessary, and place on a cutting board. Spread one-third of the mashed avocado over the center of the tortilla.
• Layer with one-third of the greens and top with one-third of the cheese. Squeeze some more lemon juice over the filling.
• Season lightly with 1/2 teaspoon of the Hidden Valley Ranch(r) Seasoning Mix. Roll the tortilla tightly into a log shape. Use a sharp knife to slice the wrap into 4 'pinwheels'. Repeat with the remaining tortillas and avocado mixture.

RAINBOW VEGGIE PINWHEELS RECIPE BY TASTY

Steps:

• In the bowl of a food processor, add the drained chickpeas, salt, pepper, cumin, tahini paste, lemon juice, and olive oil and pureé until smooth.
• On a whole wheat tortilla, spoon on some hummus and add slices of red pepper, carrot, yellow pepper, cucumber, and purple cabbage.
• Wrap up the tortilla, and cut into slices to make the pinwheels. Repeat with remaining ingredients.
• Slice and serve.
• Enjoy!

PARTY PINWHEELS

Steps:

• In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
• Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

VEGGIE PINWHEELS

Steps:

• Mix together cream cheese and dry ranch packet. Then in a food processor, combine all remaining ingred. Mix all together and spread over your tortillas. Roll,and slice.and enjoy! This will make 12 rolls ( 1 pkg of tortillas ) 8-10 slices per roll.

TORTILLA PINWHEELS

Steps:

• Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
• Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.