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Veggie Pinwheel Appetizers

 Veggie Pinwheel Appetizers
My son, Tyler, loves these and even asked me to make them for his school party instead of cupcakes! Now his classmates love them, too, and I make them for every party. To keep it easy, I usually get the veggies from the grocery store's salad bar. —Beverly M. Jones, Cambridge, Maryland
32 ServingsPrep Time: 20 min. + chilling

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 2 tablespoons Vidalia onion salad dressing
  • 1/2 cup finely chopped fresh broccoli
  • 1/4 cup grated carrot
  • 1/4 cup finely chopped red onion
  • 1/2 teaspoon dill weed
  • 4 whole wheat tortillas (8 inches)

Directions

  • In a small bowl, beat cream cheese and salad dressing until blended.
  • Stir in the broccoli, carrot, onion and dill weed. Spread over
  • tortillas. Roll up tightly; wrap in plastic wrap. Refrigerate for at
  • least 2 hours. Unwrap and cut each into eight slices. Yield: 32
  • appetizers.
Nutritional Facts: 1 piece equals 40 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 56 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.