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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!

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

Adapted from Dinner at the Zoo