Rainbow Veggie Pinwheels | No Thanks to Cake
This appetizer is as beautiful as it is delicious. Perfect for a hot summer day with friends, it tucks easily into a cooler and is fun to make with the kiddos!
- 4 spinach tortilla wraps
- 1 pkg. 1/3 reduced fat cream cheese, room temperature
- 1-2 Tbsp. skim milk
- 1 packet Good Seasons Italian Dressing mix
- ½ cup red bell pepper, sliced
- ½ cup orange bell pepper, sliced
- ½ cup cucumber, sliced in strips
- ½ cup red cabbage, shredded
- 1 cup spinach leaves
Mix together the cream cheese and italian dressing mix until thoroughly combined. Add 1-2 Tbsp. milk to loosen up the cream cheese and to make it more spreadable.
Spread about 2 Tbsp. of the cream cheese mixture on top of each tortilla. Use a flat spatula to spread it out, like frosting on a cake.
Add about 2 Tbsp. of each veggie to each tortilla, arranging them in a rainbow pattern.
Roll up the tortilla tightly, and add a bit of leftover cream cheese to seal the edge of the roll. It has a glue-like effect, trust me.
Slice the tortilla into about 1/2″ slices, and place them on a tray to serve.
Serve with rosé and enjoy!