These easy to make, Veggie Pinwheels, are a great alternative to the more traditional Veggie Pizza that so many love. They are a great appetizer, snack or light lunch.
Slice bell peppers and cucumber in very thin julienned strips.
Finely chop broccoli and cauliflower florets.
Mix cream cheese, yogurt and ranch mix. (Add more ranch mix, if you'd like.)
Divide cream cheese mixture on the two tortillas and spread to their edges.
Starting at the top of each tortillas, lay the pepper and cucumber strips in a line from edge to edge (approximately three of each.) Sprinkle these with the finely chopped broccoli and cauliflower.
Take the top of the tortilla and roll down over the veggies.
Add the veggies a second time and roll the tortilla over the veggies.
Add the veggies a third time and roll the tortilla over the veggies.
Individually wrap the finished rolls in cellophane wrap and refrigerate for at least two hours.
When ready to serve, remove the rolls from the wrap. Using a sharp knife, cut off each end and discard. The cut the rolls in approximately 1 1/2" slices.
This recipe yielded approximately 18 rolls. You can easily adjust the recipe if you need to feed a crowd.
You can add additional veggies or shredded cheese.
If you are making these a day ahead, refrigerate the rolls whole and cut the pinwheels prior to serving.