Veggie Pinwheels

Veggie Pinwheels

These vegetable wraps are easy for little hands to hold and yummy enough to please picky eaters.

Hands-On Time: 15 minutes
Ready In: 15 minutes
Yield: 4-8 servings


    8 ounces regular or low-fat cream cheese, softened
    1 tablespoon finely chopped fresh dill
    1 tablespoon lemon juice
    1/2 teaspoon paprika
    1 garlic clove, minced
    Salt and pepper to taste
    1/2 cup grated carrot
    1/2 cup finely chopped red bell pepper
    1/2 cup tiny frozen peas, thawed
    1 cup fresh broccoli, steamed, cooled, and chopped
    6 (6- to 8-inch) white or whole wheat flour tortillas


  1. In a bowl, blend together the cream cheese, dill, lemon juice, paprika, garlic, and salt and pepper using a rubber spatula. Gently fold in the vegetables.
  2. Spread some of this mixture across each tortilla (1/4 cup for 6-inch tortillas, 1/2 cup for 8-inch), leaving roughly 1 inch bare at the top. Then, starting from the bottom, roll the tortillas up tightly (the filling will now spread right up to the bare edge).
  3. If you're making these ahead, wrap each tortilla in plastic wrap and refrigerate. When you're ready to serve, slice each tortilla crosswise into as many pinwheels as you like.

What's Good for You
These pinwheels are chockful of vitamin C, which the body needs to make collagen — necessary for forming skin, tendons, ligaments, and blood vessels.

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