Garden Vegetable Cream Cheese Pinwheels

Stir in the broccoli, carrot, onion and dill weed. I’d still add the dill to either of those, because i love the flavor of the dill with the vegetables. Make sure cream cheese is spread evenly over the entire tortilla surface.

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Refrigerate for at least 2 hours.

Garden vegetable cream cheese pinwheels. Pair it with your favorite crackers for a satisfying snack. ** if you find that they are hard to slice, let them cool in the fridge prior to slicing. Lay 4 strips of baby corn across the middle of the tortilla so that they make a single row.

(make sure you leave 1/2 of space on either side of the row, otherwise you will have a difficult time keeping all the ingredients inside the tortilla when you roll it later). You can make them very quick and easy with a food processor. I posted the vegan cream cheese recipe years ago and it's been well received by readers every year since.

1/2 cup light garden vegetable cream cheese (recommended: How to make veggie pinwheels with cream cheese. This creamy vegan garden vegetable cream cheese gets some healthy crunch from garden vegetables.

Just follow these simple instructions. Wrap each tortilla in plastic wrap. Just before serving, slice each tortilla into 12.

Spread cream cheese mixture over tortillas. These ham and cheese pinwheels are made with seasoned cream cheese spread, fresh slices of deli ham and cheese and rolled up on tortillas and cut into pieces. Lay 4 strips of baby corn across the middle of the tortilla so that they make a single row.

(on the photos and in the video we use our homemade flourless protein tortillas). Divide evenly among tortillas, spreading to cover completely. We really liked the cool ranch flavor combined with the crunchy fresh peppers and olives.