Equipment
Ingredients
- 8 ounces cream cheese softened
- 1 cup sour cream
- 2 tablespoons fresh dill finely chopped
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup green onion finely chopped
- 1 cup carrots finely chopped
- 1 cup bell peppers finely chopped
- 1 cup broccoli finely chopped
- 3 large spinach wraps
Instructions
- Stir together the cream cheese, sour cream, dill, garlic powder, salt, pepper, green onion, carrots, bell peppers, and broccoli until smooth.
- Spread a thin layer of the filling mixture over the top of each tortilla.
- Roll the tortilla up around the mixture and wrap tightly with plastic wrap.
- Place in the refrigerator to chill for at least four hours before slicing into one inch slices and serving.
Notes
Storage: Store leftover veggie pinwheels in an airtight container in the refrigerator for up to 2 days.
