Salsa pinwheels
2
Points®
Total time: 9 min • Prep: 9 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
This incredibly versatile recipe gives you a baseline for any type of pinwheel appetizer you like. Various colors of vegetables make a pretty presentation when the cut sides are up. Ready to serve in under 10 minutes, this no-cook recipe is packed with flavor and so simple to prepare. Our Mexican-inspired version feature zesty salsa. The small bits of salsa are held firm in the wrap by the thick cream cheese. You can use any combination of veggies you like here—diced cucumber, chopped tomato, and chopped fresh spinach are all healthy choices. This recipe is also handy for a quick veggie dinner or lunch box treat.
Ingredients
Fat-free cream cheese
0.5 cup(s)
Fat free salsa
0.25 cup(s)
Green bell pepper(s)
0.5 medium
Red bell pepper(s)
0.5 medium
Uncooked red onion(s)
0.5 medium
Cilantro
0.25 cup(s)
Fresh lime juice
1 Tbsp
Whole-wheat tortilla
4 medium
Lettuce
4 leaf/leaves, large
Instructions
1
Combine the cream cheese and salsa in a small bowl until smooth; set aside.
2
Combine the green and red bell peppers, onion, cilantro, and lime juice in a medium bowl.
3
Warm the tortillas according to package directions. Spread one-fourth of the cream cheese mixture onto each tortilla. Top each with a lettuce leaf then evenly spoon on the bell pepper mixture. Roll up then cut each tortilla diagonally into sixths, making a total of 24 pieces. Yields 2 pieces per serving.
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