Veggie Pinwheels

Ingredients

• 8 large flour tortillas or wraps (I used two varieties from Mission)
• 1 package (12 ounces) broccoli coleslaw
• 3/4 cup shredded carrots
• 1 red bell pepper, sliced thin fine
• 1 yellow bell pepper, sliced thin
• 1 block (8 ounces) cream cheese, softened
• 1 cup sour cream
• 1/2 cup prepared spinach dip
• 1 tablespoon dry minced onion
• 1-1/2 tablespoons ranch seasoning

Instructions

1. Prepare all the veggies and toss them together in a large bowl.
2. In a medium bowl, combine the cream cheese, sour cream, spinach dip, minced onions and ranch seasoning.
3. Spread about 1/3 cup of the cream mixture onto each of your tortillas and then cover about 2/3 of the tortilla with a thin layer of veggies.
4. Tightly roll up the filled tortillas, wrap each one in plastic wrap, then refrigerate overnight.
5. In the morning, slice the rolled tortillas into 1-inch slices and serve.

The inspiration for this recipe came from Tornadough Alli and can be found here.