These were a pretty big hit at our recent open house! Thank you to everyone who came out!
As requested, here is the recipe!
1 (8 count) pack of spinach tortilla wraps
1 (8 ounce) container of whipped cream cheese
1 packet of ranch seasoning mix (I used the store brand generic)
1 small bag of shredded carrots
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 medium to large cucumber
Mix cream cheese and ranch packet well
Spread layer of cream cheese over each wrap, leaving about a 1/2 to 1” border exposed
Layer veggies in any fashion you like, leaving a border of cream cheese to seal wrap. It also helps to not chop the veggies to small and keep them more so in strips so they don’t fall out later when you cut them into pinwheels. (See picture for general idea)
Tightly roll wraps- after rolling, roll in plastic wrap and place in refrigerator for one hour
Remove rolls fro refrigerator and plastic wrap. On a cutting board slice in to about 1-2” pinwheels