Whole Wheat Tortilla Pinwheels
Servings 18 2 slices per serving
Equipment
- Medium bowl
- Plastic wrap
- Serrated knife
Ingredients
- 6 – 8” whole wheat tortillas
- 1 – 8 ounce package of light cream cheese, softened
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- 4 medium-sized green onions, bulbs and green tops, chopped
- 1 – 7 ounce can of diced green chilies, drained
- 1 - 8 ounce bag Mexican blend cheese, shredded
- 1 - 2¼ ounce can black olives, chopped (skip this for a low sodium option)
- Cilantro, fresh, for garnish (optional)
Instructions
Make the filling
- In a medium bowl, mix together cream cheese and next three ingredients until well blended.
- Fold in green onions, green chilies and cheese.
Assemble
- Spread a thin layer of cream cheese mixture onto tortillas and sprinkle each with 1/6 of the olives. Fold in about 1 inch on each side of tortilla toward the center, fold up bottom inch of tortilla to the middle and continue to roll up tortilla to the opposite end.
- Wrap tightly in plastic wrap and chill 2-3 hours in refrigerator as they are much easier to cut once chilled well.
Serve
- Cut into 1 inch slices using a serrated knife and place pinwheels on a festive serving platter. Garnish with fresh cilantro if desired.
Nutrition Facts
- One serving (2 slices) provides approximately: 140 calories, 6 g protein, 10 g carbohydrates, 2 g fiber, 9 g fat (4 g saturated), 20 mg cholesterol, 4 mcg folate, 0 mg iron and 370 mg sodium. Note: Nutritional analysis DOES include the black olives.
- Want some more light recipes? Check out this Cilantro Pesto Pasta with Chicken from our friends at the Wheat Foods Council!