Twirly Veggie Pinwheels
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.
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READY IN: 15mins
UNITS: US
INGREDIENTS
Nutrition- 1
- 6baby carrots, shredded
- 1⁄4cup red pepper, diced
- 1⁄4cup yellow pepper, diced
- 1⁄4
- 5
- 1small jalapeno, seeded and diced
- 1
- 1⁄3cup salsa
- 8
- 1(5 ounce) can cooked chicken, well drained
- 1teaspoon Dijon mustard
- 1⁄2teaspoon oregano
- 1teaspoon garlic pepper seasoning
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DIRECTIONS
- Finely dice all veggies.
- Stir in grated cheese and salsa.
- Beat in cream cheese.
- Stir in well drained chicken and spices.
- 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.
- Chill until ready to serve.
- Slice before serving. Cut each roll into 1 inch slices carefully to preserve the round shape.
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