Ingredients:

  • 4 large whole wheat tortillas (approx. 10 inches diameter)
  • 4 oz cream cheese, softened
  • 1/4 cup finely grated carrot
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped cucumber
  • 2 tablespoons finely chopped fresh chives
  • Pinch of garlic powder (optional)
  • Pinch of salt
  • Pinch of black pepper

Instructions:

  1. Wash and finely chop or grate the carrots, red bell pepper, and cucumber. Chop the chives.
  2. In a mixing bowl, combine the softened cream cheese, grated carrot, chopped red bell pepper, chopped cucumber, chopped chives, garlic powder (if using), salt, and pepper. Mix well until everything is evenly combined.
  3. Lay a tortilla flat on a clean surface. Spread a thin, even layer of the cream cheese mixture over the entire surface of the tortilla, leaving a small border on one edge.
  4. Starting from the edge opposite the border, tightly roll the tortilla like a jelly roll. Press firmly as you roll to ensure a compact roll.
  5. Wrap the rolled tortilla tightly in plastic wrap. Refrigerate for at least 30 minutes to allow the pinwheel to firm up.
  6. Remove the chilled tortilla from the refrigerator and unwrap. Using a sharp knife, trim off the ends (about 1/2 inch from each end) to create clean edges. Slice the tortilla into 1-inch thick pinwheels.