Twirly Veggie Pinwheels

Submitted by Crazy Granny

"These colorful pinwheels are a fast item for an appetizer tray, but they also make a tasty lunch and are very kid friendly. ----This was an entry in RSC #10."

 

• Ready In: 15mins
• Ingredients: 15
• Yields: 15 appetizers or 6 lunch servings

ingredients

• 1 stalk celery, diced
• 6 baby carrots, shredded
• 1⁄4 cup red pepper, diced
• 1⁄4 cup yellow pepper, diced
• 1⁄4 cup green pepper, diced
• 5 cherry tomatoes, diced
• 1 small jalapeno, seeded and diced
• 1 cup cheddar cheese, shredded
• 1⁄3 cup salsa
• 8 ounces cream cheese (low fat is fine)
• 1 (5 ounce) can cooked chicken, well drained
• 1 teaspoon Dijon mustard
• 1⁄2 teaspoon oregano
• 1 teaspoon garlic pepper seasoning
• 6 flour tortillas

directions

1. Finely dice all veggies.
2. Stir in grated cheese and salsa.
3. Beat in cream cheese.
4. Stir in well drained chicken and spices.
5. Spread on 6 flour tortillas taking care to spread evenly and to the edges. Roll tightly. Note: The rolls can be prepared ahead by tightly wrapping the individual rolls in plastic wrap at this point.
6. Chill until ready to serve.
7. Slice before serving. Cut each roll into 1 inch slices carefully to preserve the round shape.

Reviews

[sweetysjd]

This was my first time making pinwheels of any kind. I thought they turned out very well. I used 'garden spinach herb' tortillas which added a beautiful green color to them. I think that the chicken could be left out, I didn't feel like it did much for the recipe, and then it would be vegetarian as well. I took them to a potluck and got many compliments. I definately recommend making them ahead and wrapping and chilling them, it makes them much easier to slice and gives it time for the flavors to blend. Thanks!

 

[Sydney Mike]

Very, very tasty little buggers! I pretty much followed the recipe but omitted the jalapeno, used a mild salsa, & 1 1/2 cups of diced chicken breast I had in the freezer! Also used honey Dijon mustard & a sharp cheddar cheese! Made & in the frig for a group I host tomorrow evening, but I've managed a taste-test, & these will be VERY FAVORABLY received, I know!! Thanks for the recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

 

[bmxmama]

I thought these were fantastic! I did soften the cream cheese before I mixed all the ingredients together, I found it just easier to do that. If I'd have thought about it, I would of just dumped it all into my kitchen aide mixer and it would have been real easy! I did omit the jalepeno and used a hot salsa since I wasn't sure how my ds would like it. I also didn't used canned cooked chicken since I had roasted a chicken the other day and I still had a chicken breast over that I diced and used that instead. I will make this again for sure, my kids loved it and said it was fantastic and it's a nice change from sandwich's. Thanks for a wonderful tasting treat!

 

[3KillerBs]

This is tasty with a nice degree of spiciness. The fine-chopping and shredding makes for a nice, chewable texture with a little crunch. However, I had a difficult time mixing firm cream cheese straight from the fridge into the shredded veggies and then getting the mustard and spices evenly distributed in the mix. It would have been better to have mixed softened cream cheese with the salsa and the spices so that it could be smooth and well-mixed then mixing that with the veggies and chicken. Speaking of the chicken, the mix was soft to the point of being squishy and probably would have benefited from doubling or even tripling the amount of chicken. Additionally, the size of wrap should be specified. I served it as wraps for lunch and got 10, generously-filled, 6 inch wraps from the amount of mix made. BTW – all the lovely colors of the veggies disappeared into a pink mass once the salsa and cream cheese were mixed in. Not a problem for lunch wraps, but maybe not the most visually appealing of appetizers.

 

[Al Al]

I made these for lunch for the kids and myself, halving the recipe and using whole wheat tortillas. I had to omit the celery, which I had forgotten to buy when I went grocery shopping that morning (but we aren't big celery fans anyway...I felt it was fine without it). I liked the flavor, especially the red and yellow bell peppers with the cream cheese, and found that the jalapeno didn't make them too spicy, just added a little more flavor. However, the mixture ended up more runny that I expected and was too much for three tortillas, so it was squeezing out all over. I would recommend omitting the salsa, as the tomatoes, peppers, and jalapenos deliver that same flavor. Also, I couldn't taste the dijon at all, and would probably omit that next time. (Oh, I wasn't sure what garlic pepper seasoning was, so I added a little garlic powder and some freshly ground pepper). Thanks for creating this recipe for the contest!