Makes 16 pinwheels
4 large tortillas
7 oz whipped plain cream cheese
.5 oz dry ranch mix (see subrecipe below)
4 oz thinly sliced red bell pepper strips
4 oz thinly sliced carrot strips
4 oz thinly sliced yellow bell pepper strips
4 oz baby spinach leaves
4 oz shredded purple cabbage
8 oz cooked shredded chicken breasts (HINT: Roast chicken at 450 degrees for 30 minutes with EVOO, salt & pepper… better than pre-made!)
1. Mix together the cream cheese and ranch mix until thoroughly combined.
2. Spread the cream cheese mixture evenly over the 4 tortillas.
3. Leaving a 1 inch border on all sides, evenly divide vegetables in rows across the tortillas; top with shredded chicken.
4. Roll up each tortilla tightly; if the ends don’t stay shut you can add a bit more cream cheese to seal. Cut off uneven ends, then cut each roll crosswise into 4 pinwheels.
Dry Ranch Mix (Subrecipe)
Makes ½ cup
2.5 oz dry buttermilk
1 oz dried parsley
2 teaspoons dried dill weed
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon dried onion flakes
1 teaspoon ground black pepper
1 teaspoon dried chives
1 ½ teaspoon kosher salt