Veggie Ranch Tortilla Pinwheels Recipe
These terrific bite-size appetizers are always a hit wherever I take them. They're easy to make ahead of time, and are a great addition to other party fare! —Lori Kostecki, Wausau, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 64
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 envelope ranch salad dressing mix
- 1 celery rib chopped
- 5 green onions chopped
- 2 packages (8 ounces each) cream cheese softened
- 1/4 cup chopped sweet red pepper
- 1 can (4 ounces) chopped green chilies drained
- 1 can (3.8 ounces) sliced ripe olives drained
- 2 to 3 tablespoons real bacon bits
- 8 flour tortillas (10 inches)
- Carbohydrate 1.0911175 g
- Cholesterol 7.79625 mg
- Fat 2.43535375 g
- Fiber 0.146093754097819 g
- Protein 0.51482 g
- Saturated Fat 1.370929875 g
- Serving Size 1 1 serving (16g)
- Sodium 23.094625 mg
- Sugar 0.945023745902181 g
- Trans Fat 0.349055875000001 g
- Calories 28 calories
Directions In a small bowl, beat cream cheese and dressing mix until blended. Beat in the onions, green chilies, olives, celery, red pepper and bacon. Spread over tortillas. Roll up. Cut each into 1-in. slices. Refrigerate leftovers. Yield: about 5 dozen. Originally published as Veggie Tortilla Pinwheels in Simple & Delicious March/April 2009, p53 Nutritional Facts 1 piece equals 58 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 188 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Print Add to Recipe Box Email a Friend
