Rainbow Veggie Pinwheels

Prep time 15 minutes; cook time 10 minutes

Ingredients

• 4 large tortillas
• 1/2  cup light cream cheese
• 1 tablespoon dry ranch powder seasoning
• 1/2 cup thinly sliced red bell pepper strips
• 1/2 cup thinly sliced carrot strips
• 1/2 cup thinly sliced yellow bell pepper strips
• 1/2 cup baby spinach leaves
• 1/2 cup shredded purple cabbage
• 1 cup cooked shredded chicken (optional)

Instructions

• 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.

Notes - Make ahead: The pinwheels can be made the day before you plan to serve them. Little helpers: Kids can make these themselves with your supervision, just give them a spoon or spatula to spread the cream cheese instead of a knife.

Nutrition per wrap - Calories: 304 kcal; carbohydrates: 23g; protein: 13g; fat: 17g; saturated fat: 8g