Everyone loves the good ole' chips and salsa appetizer at a party. But, instead of tortilla chips, whip out the plain tortillas for this fun idea!
It’s true what the nutritionists say... usually, the more colorful your plate, the more healthy it is. That’s because veggies and other organic foods tend to be the brightest and cheeriest. Well, this might now be the healthiest, but, it will be the most fun to make!
Gather up some delightfully bright veggies and after just a few minutes in the kitchen, you’ll be sure to delight your fall party guests (translate: football fans) with this tasty, healthy(ish) tortilla pinwheel recipe! The best part? Anyone can do it – most of the work, in fact, is in the chopping. Easy peasy!
How to Make Tortilla Pinwheels
(Recipe makes 3 tortillas; about 60 wheels)
- 3 burrito-sized flour tortillas
- 1 3 oz tub cream cheese
- 1 packet powdered ranch dressing mix
- 1 yellow bell pepper
- 1 green bell pepper
- 1 red bell pepper
- 1 2.25 oz can chopped black olives
- Remove the stem and seeds from your peppers, then chop them into small chunks.
- In a medium bowl, mix all of the cream cheese and the ranch powder to taste. Usually about ¾ of the pouch will do it, but if you like it to be stronger you can add the entire serving.
- Spread the cream cheese mixture on three tortillas.
- Spread the peppers and olives around the whole tortilla, and be generous. You can never get enough veggies in one bite!
- Carefully roll the tortillas closed, but not too tightly that you smash the vegetables.
- Wrap the tortillas in plastic wrap and let cool in the fridge at least 2 hours. Overnight is best.
- After they’ve been cooled, unwrap your rolled tortillas and slice into pinwheels, each about ½ inch thick.
The pinwheels will have a bright, creamy taste with an explosion of flavor, especially from the yellow bell peppers. If you want to throw lunchmeat or chicken in as well, I'm sure no one will complain. Plus, they look gorgeous arranged on an appetizer serving plate.