Rainbow Veggie Pinwheels

Ingredients

• Tortillas

  Ready-to-bake or -fry, flour

  2 tortilla, medium or 92g

• Cream cheese

  Low fat

  ½ cup or 120g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tsp or 0.9g

• Red bell pepper

  Sweet, raw

  ¼ cup, chopped or 37g

• Carrots

  Raw

  ¼ cup chopped or 32g

• Yellow peppers

  Sweet, raw

  4 strips or 21g

• Spinach

  Raw

  ¼ cup or 8g

• Red cabbage

  Red, raw

  ¼ cup, chopped or 22g

• Chicken breast

  Broilers or fryers, meat and skin, cooked, roasted

  ½ cup, chopped or diced or 70g

Directions

1. Chop all veggies and cooked chicken breast (or deli meat) into pieces. Mix cream cheese with ranch seasoning.
2. Spread cream cheese mixture evenly onto tortillas. Leaving a 1-inch border on all sides, lay out a bit of each vegetable in rows across the tortillas then top with the chicken.
3. Roll up each tortilla tightly, cut crosswise into pinwheels and serve.