Veggie Tortilla Pinwheels Recipe

4.5 4 6
Veggie Tortilla Pinwheels Recipe
Veggie Tortilla Pinwheels Recipe photo by Taste of Home
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Veggie Tortilla Pinwheels Recipe

Read Reviews
4.5 4 6
Publisher Photo
"These bite-size snacks are delicious anytime of the day," writes Doris Ann Yoder from her kitchen in Arthur, Illinois. Simple combine cream cheese, dried beef, chopped vegetables and salad dressing mix, then roll into tortillas, refrigerate, slice and serve.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 4 teaspoons ranch salad dressing mix
  • 1 package (2-1/4 ounces) dried beef, chopped
  • 1/2 cup chopped broccoli
  • 1/2 cup chopped cauliflower
  • 1/4 cup chopped green onions
  • 1/4 cup chopped stuffed olives
  • 5 flour tortillas (8 inches)
  • Salsa, optional

Directions

In a mixing bowl, combine the cream cheese and salad dressing mix. Stir in the beef, broccoli, cauliflower, onions and olives. Spread over tortillas; roll up tightly and wrap in plastic wrap. Refrigerate for at least 2 hours. Unwrap and cut into 1/2-in slices. Serve with salsa if desired. Yield: about 5 dozen.
Test Kitchen Tip
  • Need a meat free version? No problem! Just leave out the dried beef.
  • Originally published as Veggie Tortilla Pinwheels in Quick Cooking March/April 2002, p13

    Nutritional Facts

    3 each: 94 calories, 5g fat (3g saturated fat), 14mg cholesterol, 527mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 3g protein.

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    • 1 package (8 ounces) cream cheese, softened
    • 4 teaspoons ranch salad dressing mix
    • 1 package (2-1/4 ounces) dried beef, chopped
    • 1/2 cup chopped broccoli
    • 1/2 cup chopped cauliflower
    • 1/4 cup chopped green onions
    • 1/4 cup chopped stuffed olives
    • 5 flour tortillas (8 inches)
    • Salsa, optional
    1. In a mixing bowl, combine the cream cheese and salad dressing mix. Stir in the beef, broccoli, cauliflower, onions and olives. Spread over tortillas; roll up tightly and wrap in plastic wrap. Refrigerate for at least 2 hours. Unwrap and cut into 1/2-in slices. Serve with salsa if desired. Yield: about 5 dozen.
    Test Kitchen Tip
  • Need a meat free version? No problem! Just leave out the dried beef.
  • Originally published as Veggie Tortilla Pinwheels in Quick Cooking March/April 2002, p13

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    Reviews forVeggie Tortilla Pinwheels

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    MY REVIEW
    Maribeth User ID: 9258655 274450
    Reviewed Sep. 24, 2017

    "Agree with AnitaMIller. How could this possibly be a ‘veggie’ dish with dried beef as a main ingredient."

    MY REVIEW
    Loselydo User ID: 8149483 214466
    Reviewed Dec. 10, 2014

    "I've made these for years, except using chopped deli turkey. I must take it to Christmas Eve and get requests for the recipe everywhere I serve it. My sons stand at the cutting board ready to gobble them up as fast as I can cut them!"

    MY REVIEW
    lindathomas User ID: 696869 35737
    Reviewed Dec. 23, 2009

    "I always forget how good these are. Everyone I've served them to just raves about them -- once I get them to try them. I always get asked "What's this?" or "What's in this?" This last time I picked up the wrong cream cheese (I got the one with 1/3 less fat), but made them any way. I really couldn't tell the difference in the taste."

    MY REVIEW
    AnitaMiller User ID: 248247 54317
    Reviewed Aug. 18, 2009

    "Veggie? How does dried beef fit into that category?"

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