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

• Canned chicken

  No broth

  ½ cup or 103g

Directions

1. Chop all veggies. 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.