Veggie Pinwheels Recipe
Veggie pinwheels are a colorful, bite sized appetizer made with a creamy, crunchy spread rolled up in a tortilla. Great for parties, holidays, and more.
Ingredients
- 1 (8 ounce) cream cheese, softened
- 1 (5.3 ounce) Boursin Garlic And Fine Herbs
- ½ cup carrots
- ½ cup cucumbers
- ½ cup broccoli florets
- ½ cup bell pepper
- ¼ cup red onion, diced
- ¼ cup black olives
- ½ cup shredded cheddar cheese
- 3 burrito sized flour tortillas
Instructions
- Place the softened cream cheese and Boursin cheese in a large bowl. Mix with a mixer until creamy.
- Stir in the chopped carrots, cucumbers, peppers, broccoli, red onions, and shredded cheese.
- Spread mixture on one side of a tortilla. Roll the tortilla up as tight as possible into a "log".
- Wrap each roll up in plastic wrap and place in the refrigerator for at least 1 hour.
- Slice the ends off of each roll up. Slice into ½-inch rounds.
- Serve immediately or cover and refrigerate until ready to eat.
Notes
- Soften the Boursin cheese and cream cheese before mixing. This helps make it easier to get the spread creamy and not lumpy.
- Chop the vegetables small. Make sure to dice the veggies into small pieces.
- Roll the pinwheels as tight as you can. This helps to keep the pinwheels together and not fall apart.
- Chill before slicing. Make sure to chill the rolled pinwheels before slicing them into rounds.
Nutrition
Calories: 15kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 2mgSodium: 40mgPotassium: 27mgFiber: 0.3gSugar: 0.3gVitamin A: 587IUVitamin C: 6mgCalcium: 20mgIron: 0.1mg
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