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Pinwheels
Makes 4 serving(s)
WHAT'S IN IT?
4 ounces reduced fat cream cheese* (1/2 an 8-ounce
package)
2 tablespoons thick salsa (mild, medium or hot—your
choice!)
4 fajita-size (about 7-inches diameter) flour
tortillas
1 bunch fresh cilantro or Italian parsley leaves
(you'll need 16 leaves)
STUFF YOU NEED
Medium-size mixing bowl
Measuring spoon
Large fork
Butter knife
Plastic wrap
Cutting knife
Cutting board
HOW TO PUT IT TOGETHER
1. Plop the cream cheese into a medium-size mixing
bowl. Splatter in the salsa from a measuring spoon.
2. Thoroughly whip together the
cream cheese and salsa with a large fork until
the mixture is pink and creamy.
3. Toss one of the tortillas down
onto a cutting board. With a butter knife, spread
about two tablespoons of the creamy pink filling
over the entire flour tortilla surface. Roll it
up as tightly as possible, without letting the
filling squeeze out.
4. Repeat until all tortillas are
filled and rolled.
5. Wrap the tortillas in plastic
wrap and refrigerate for at least 30 minutes,
to allow for easier slicing. (You can do this
step a day ahead, if you want.)
6. Unwrap the chilled tortilla rolls
and put them on the cutting board. Using a cutting
knife, slice about 1/2 inch off each end of the
rolled tortillas (you can eat these teeny pieces).
Then slice each roll into 4 same-size pieces.
7. Stand each sliced piece on a
cut edge, so you see the pinwheel design. Garnish
each top with a cilantro or parsley leaf.
8. Refrigerate, covered with plastic
wrap, until ready to eat. Serve up 4 Pinwheels
per person.
WHY IT'S GOOD FOR YOU
Per serving:
150 Calories, 5 g Total Fat, 3 g Saturated Fat,
15 mg Cholesterol, 210 mg Sodium, 18 g Total Carbohydrates,
1 gram Dietary Fiber, 2 g Sugars, 7 g Protein,
10% Vitamin A, 2% Vitamin C, 4% Calcium, 0% Iron
©2006 IFIC Foundation
and Kidnetic. Printed with permission.
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