Whole Wheat Tortilla Pinwheels

A delicious and healthy recipe from the Wheat Foods Council. Great for potlucks, appetizers, snacks, lunch! Tex/Mex, Southwestern, Mexican

• Ready In: 15 mins
• Yields: 14 appetizers

Ingredients

• 1 (8 ounce) package light cream cheese, softened
• 1  tablespoon  taco seasoning
• 1⁄2 cup  picante sauce or 1⁄2 cup salsa
• 1 (2 1/4ounce) can  sliced black olives, drained
• 1 (4 ounce) can  chopped green chilies (optional)
• 1⁄2 cup  shredded  taco cheese (or cheddar cheese)
• 3  tablespoons red bell peppers, chopped
• 3  tablespoons green bell peppers, chopped
• 1⁄4 teaspoon cayenne pepper (optional)
• 1  teaspoon  chopped garlic (optional)
• 7 (8 inch)  whole wheat tortillas

Directions

1. In a medium bowl, mix together cream cheese, taco seasoning and picante sauce. Stir until smooth and well blended. Fold in black olives, green chiles(if using), cheese, peppers, and cayenne and garlic(if using).
2. Place one tortilla on a plate; spread a thin layer of cream cheese mixture onto the tortilla. Fold sides of tortilla in, fold bottom of tortilla up, and roll to opposite end. Cut into ½ -inch slices and place pinwheels on a festive serving platter.
3. Repeat with remaining tortillas. Serve immediately or cover and chill until serving time. Enjoy!