Our recipe of the week, is Rainbow Veggie and Chicken Pinwheels. This recipe comes from the website dinneratthezoo.com. See the link at the bottom of the blog.
Rainbow Veggie and Chicken Pinwheels
These rainbow veggie and chicken pinwheels are an easy to make finger food for families on the go and are great to take to picnics or cookouts with your friends. This is an easy and healthy recipe that is fun to customize.
To make these rainbow veggie and chicken pinwheels, take a large tortilla and spread with a layer of ranch spread. Next layer with a rainbow of thinly sliced veggies. You can use red and yellow bell peppers, carrots, spinach and even some purple cabbage. However, you can swap out other colorful veggies if you prefer. Then add the cooked shredded chicken or even substitute tuna if you like.
Keep the veggie layers thin so that the pinwheel will hold together. Roll the tortilla tight then slice into pinwheels.
Ingredients for Rainbow Veggie and Chicken Pinwheels
Makes about 4 servings
4 large tortillas
2/3 cup whipped cream cheese (can use light)
1 tablespoon dry ranch powder (you can also use store bought)
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)
How to Make Rainbow Veggie and Chicken Pinwheels
1) Mix together the cream cheese and ranch powder until thoroughly combined.
2) Spread the cream cheese mixture evenly over the 4 tortillas.
3) Leaving a 1 inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortillas; top with shredded chicken.
4) 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.
Make Ahead: The pinwheels can be made the day before you plan to serve them. The kids can actually make these themselves with your supervision, just give them a spoon or spatula to spread the cream cheese instead of a knife.
Calories: 304kcal | Carbohydrates: 23g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 725mg | Potassium: 357mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4825IU | Vitamin C: 55.9mg | Calcium: 87mg | Iron: 1.7mg
For more healthy recipes like this check out our other blog posts at: www.bodyforcefitness247.com/blog/
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