Cream cheese pinwheels
An easy to make but neat looking appetizer.
Servings: about 30 pinwheels
Preparation Time: 15 min
Author Rating: 7/10
Ingredients:
|
| 5 | baby carrots |
| 0.25 cup | chopped brocolli |
| 1 clove | garlic |
| 250 gram | light cream cheese |
| 1 slice | red pepper |
| 3 large | tortilla wraps |
Directions:
Leave the cream cheese out to soften while you chop the pepper, brocolli, and carrots into small pieces.
In a medium bowl, mix together the chopped vegetables with the cream cheese and crushed garlic clove. You can cook the garlic a little bit in the oven if you want to soften the garlic flavour. Even one fresh clove can make for a very garlicy appetizer.
Spread about 1/3 of the mixture evenly onto a tortilla wrap. Make sure the mixture goes all the way to the edges so that it sticks.
Roll the tortilla tightly to avoid holes. Slice the roll into slices about 1 cm thick. The end pieces can be eaten right away as they usually don't stick. Repeat for the remainder of the tortillas.
Notes:
The quantities of the ingredients are approximate. The quantity of vegetables can vary.
You can also use tomato or spinach tortillas for more colours.Recipe provided via www.MeanMeals.com