Veggie Pinwheels


  • 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


  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.

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