Whole Wheat Tortilla Pinwheels

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Recipe of the month

Pineapple Bread Pudding

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Ingredients:
1, 8 ounce package light cream cheese, softened
1 tablespoon taco seasoning
1/2 cup Picante sauce
1, 2 1/4 ounce can sliced black olives, drained
1/2 cup taco-style shredded cheese
3 tablespoons sweet red bell pepper, chopped
3 tablespoons sweet green bell pepper, chopped
7, 8-inch whole wheat flour tortillas

Directions: In a medium bowl, mix together cream cheese, taco seasoning and picante sauce. Stir until smooth and well blended. Fold in black, olives cheese and peppers.

Place one tortilla on a plate; spread a thin layer of cream cheese mixture onto the tortilla. Fold sides of tortilla in, fold bottom of tortilla up, and roll to opposite end. Cut into ½ -inch slices and place pinwheels on a festive serving platter. Repeat with remaining tortillas. Serve immediately or cover and chill until serving time.

Servings: Provides 14 appetizers

Calories/Serving: 109 calories/serving

Nutrition: One appetizer provides approximately: 109 calories, 4 g protein, 15 g carbohydrates, 1 g fiber, 5 g fat (3 g saturated), 12 mg cholesterol, 6 mcg folate, 1mg iron and 360 mg sodium.

Source: Wheat Foods Council

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Recipe Details