Rainbow Veggie Pinwheels

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

4 large tortillas

2/3 cup whipped cream cheese (can use light)

1 tablespoon dry ranch powder (you can also use store bought)

1/2 cup thinly sliced red bell pepper strips

1/2 cup thinly sliced carrot strips

1/2 cup thinly sliced yellow bell pepper strips

1/2 cup baby spinach leaves

1/2 cup shredded purple cabbage

1 cup cooked shredded chicken (optional)

Directions

Mix together the cream cheese and ranch powder until thoroughly combined.

Spread the cream cheese mixture evenly over the 4 tortillas.

Leaving a 1 inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortillas; top with shredded chicken.

Roll up each tortilla tightly; if the ends don't stay shut you can add a bit more cream cheese to seal. Cut crosswise into pinwheels and serve.

Nutrition

• Calories: 304 kcal
• Total Fat: 17 g
• Saturated Fat: 8 g
• Cholesterol: 68 mg
• Sodium: 725 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 13 g