These vegetable wraps are easy for little hands to hold and yummy enough to please picky eaters.
Packed with nutrients and creamy, low-fat cheese, these delectable little veggie bites make a wonderful light snack -- and are the perfect size for passing around on a tray.
These wraps are chockful of vitamin C, which the body needs to make collagen — necessary for forming skin, tendons, ligaments, and blood vessels.
Hands-On Time: 15 minutes
Ready In: 15 minutes
Yield: 4-8 servings
Regular or low-fat cream cheese, softened:- 8 ounces
Finely chopped fresh dill:- 1 Tbsp
Lemon juice:- 1 Tbsp
Paprika:- 1/2 Tsp
Garlic clove, minced:- 1
Salt and pepper to taste
Grated carrot:- 1/2 cup
Finely chopped red bell pepper:-1/2 cup
Tiny frozen peas, thawed:- 1/2 cup
Fresh broccoli, steamed, cooled, and chopped:-1 cup
6 (6- to 8-inch) white or whole wheat flour tortillas
1) In a bowl, blend together the cream cheese, dill, lemon juice, paprika, garlic, and salt and pepper using a rubber spatula. Gently fold in the vegetables.
2) Spread some of this mixture across each tortilla (1/4 cup for 6-inch tortillas, 1/2 cup for 8-inch), leaving roughly 1 inch bare at the top. Then, starting from the bottom, roll the tortillas up tightly (the filling will now spread right up to the bare edge).
3) If you're making these ahead, wrap each tortilla in plastic wrap and refrigerate. When you're ready to serve, slice each tortilla crosswise into as many pinwheels as you like.