RAINBOW VEGGIE PINWHEELS

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These veggie pinwheels are a rainbow of colorful fresh veggies with ranch flavored cream cheese, all rolled up inside a spinach tortilla wrap. The perfect back to school lunch.Rainbow veggie pinwheels are easy finger foods for families on the go and are perfect for home, school, or work lunches. Sometimes when I want a lunch that is easy to eat anywhere I make these veggie pinwheels with some homemade chex mix or some chips and a little container of this dill dip.

Where has the mid year gone? It seems like June was simply yesterday and now today is our first day back at school! Alongside the new school year comes the requirement for sound and simple class kickoff lunch alternatives. Turkey sandwiches can get sort of exhausting, which is the reason I have been chipping away at some more inventive thoughts like these rainbow veggie pinwheels.

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We should discuss how to make rainbow veggie pinwheels. I took a huge tortilla, added a layer of farm spread and afterward layered on a rainbow of daintily cut veggies. I utilized red chime peppers, carrots, yellow ringer peppers, spinach and destroyed purple cabbage, however you could trade out for other vivid veggies in the event that you like. Other extraordinary alternatives would be broccoli, green beans, orange chime pepper, daintily cut zucchini or yellow squash, or cucumber.

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INGREDIENTS

  • 4 large tortillas
  • 2/3 cup whipped cream cheese (can use light)
  • 1 tablespoon dry ranch powder (you can also use store bought)
  • 1/2 cup thinly sliced red bell pepper strips
  • 1/2 cup thinly sliced carrot strips
  • 1/2 cup thinly sliced yellow bell pepper strips
  • 1/2 cup baby spinach leaves
  • 1/2 cup shredded purple cabbage
  • 1 cup cooked shredded chicken (optional)

INSTRUCTIONS

  • 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.
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NOTES

Make Ahead: The pinwheels can be made the day before you plan to serve them.Little Helpers: The kids can actually make these themselves with your supervision, just give them a spoon or spatula to spread the cream cheese instead of a knife.

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