Rainbow Veggie Pinwheels Recipe By Tasty

VEGGIE RANCH TORTILLA PINWHEELS

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.

RAINBOW VEGGIE PINWHEELS

Steps:

• In bowl of food processor, add tahini and lemon juice and blend until smooth. Pulse in Southern Style White Beans beans and stream in olive oil until hummus is very creamy.
• Thinly slice all veggies using a microplane or boxed grater if you have one to get the veggies very thin so they roll up nicely for kiddos.
• Spread hummus on wrap and layer in a rainbow of veggies side by side in the middle of the wrap in ROY-G-BIV fashion. Red bell pepper, carrots, yellow squash, cucumber and/or spinach, and purple cabbage.
• Roll wraps up tightly and slice with a serrated knife into rainbow pinwheels.
• Option- for turkey pinwheels or ham pinwheels, add one or two thin turkey or ham slices on top of hummus before adding veggies. BUSH'S® Beans

VEGGIE PINWHEELS

Steps:

• Start by rinsing all your vegetables, and drying them.
• Then you will want to cut your peppers and cucumbers into match-sticks.
• Now with your tortilla laid out, you will take about 2 tablespoons of softened cream cheese and spread over the tortilla.
• Sprinkle some everything bagel seasoning over the cream cheese.
• Layer the vegetables by color on top of the cream cheese. Roll the tortilla tightly.
• Cut into equal sections. You will see the rainbow color on these vegetable tortilla roll-ups.
• Plate and serve as an appetizer or snack food.

RAINBOW VEGGIE PINWHEELS HEALTHY APPETIZER RECIPE

Steps:

• Divide the dip evenly into three parts and spread a thin layer on one side of each tortilla.
• Arrange the prepared veggies in rows on the tortilla (see picture).
• Starting at one side, roll the tortilla up over the veggies, pressing it together tightly.
• Slice the tortilla into 1-inch slices crosswise.

RAINBOW VEGETABLES PINWHEELS RECIPE

Steps:

• Gather all your ingredients.
• Finely chop the vegetables, make sure they are uniform in size. I usually wash my veggies and dry them with a paper towel to make sure I don't dilute the mixture with the water.
• Mix the cream cheese spread, veggies and the chickpea smash.
• Add in the herbs. You can customize the taste as per your liking.
• Spread the mixture evenly on the wrap.
• Roll the wrap tightly.
• Cut an inch of the roll from either sides. Evenly slice the big roll into 6-8 bite size portions.

RAINBOW VEGGIE PINWHEELS

Steps:

• Spread about ¼ cup hummus over each tortilla. Leave room on the edge.
• Arrange the veggies on the hummus covered tortillas (in the order of the rainbow).
• Roll up each tortilla tightly.
• Cut crosswise into pinwheels and serve.

RAINBOW VEGGIE PINWHEELS

Steps:

• Mix together the cream cheese and ranch powder until thoroughly combined.
• Spread the cream cheese mixture evenly over the 4 tortillas.
• Leaving a 1 inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortillas; top with shredded chicken.
• Roll up each tortilla tightly; if the ends don't stay shut you can add a bit more cream cheese to seal. Cut crosswise into pinwheels and serve.

VEGGIE PINWHEEL APPETIZERS

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.

RAINBOW VEGGIE AND PESTO TART RECIPE BY TASTY

Steps:

• Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
• Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.
• Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
• Preheat the oven to 350°F (180°C).
• Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.
• Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
• Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
• Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
• Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).
• Spread the ricotta pesto mixture evenly on the bottom of the tart.
• Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
• Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
• Bake for 35-40 minutes, until the veggies are tender.
• Let cool for a few minutes.
• Slice and serve.
• Enjoy!

VEGGIE TORTILLA PINWHEELS

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.

RAINBOW VEGGIE PINWHEELS RECIPE BY TASTY

Steps:

• In the bowl of a food processor, add the drained chickpeas, salt, pepper, cumin, tahini paste, lemon juice, and olive oil and pureé until smooth.
• On a whole wheat tortilla, spoon on some hummus and add slices of red pepper, carrot, yellow pepper, cucumber, and purple cabbage.
• Wrap up the tortilla, and cut into slices to make the pinwheels. Repeat with remaining ingredients.
• Slice and serve.
• Enjoy!