Veggie Pinwheels Recipes

Steps:

• 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. Refrigerate for at least 2 hours. Unwrap and cut each into eight slices.

Steps:

• In a small bowl, beat cream cheese and dressing mix until blended. Beat in the onions, green chiles, olives, celery, red pepper and bacon. Spread over tortillas. Roll up. Cut each into 1-in. slices. Refrigerate leftovers.

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

Steps:

• Slice the avocado lengthwise and remove the pit. Use a spoon to scoop the avocado into a small bowl, and then use a fork to mash the avocado. Rinse the lemon and cut in half, removing the seeds. Squeeze a little lemon juice onto the avocado and stir. Grate the radishes, carrot and turnip, and add to the avocado.
• Rinse the herbs and pluck the leaves. Tear the leaves into smaller pieces, and stir into the mashed avocado.
• Warm 1 tortilla in a microwave 30 seconds, or longer if necessary, and place on a cutting board. Spread one-third of the mashed avocado over the center of the tortilla.
• Layer with one-third of the greens and top with one-third of the cheese. Squeeze some more lemon juice over the filling.
• Season lightly with 1/2 teaspoon of the Hidden Valley Ranch(r) Seasoning Mix. Roll the tortilla tightly into a log shape. Use a sharp knife to slice the wrap into 4 'pinwheels'. Repeat with the remaining tortillas and avocado mixture.

Steps:

• In a large bowl, beat the cream cheese and salad dressing mix until blended. Stir in the beef, broccoli, cauliflower, onions and olives. , Spread over tortillas; roll up tightly and wrap in plastic. Refrigerate for at least 2 hours. , Unwrap and cut into 1/2-in. slices. Serve with salsa if desired.

Steps:

• Mix sour cream with the half packet of dry ranch dip. Combine with softened cream cheese and mix thoroughly.
• Stir in bacon, broccoli, carrot, and onion.
• Spread mixture onto tortillas, covering the entire tortilla.
• Roll each tortilla tightly and refrigerate for at least 2 hours.
• Cut each tortilla into 8 pieces and serve.