Veggie Pinwheels
Cook time – 4 min
- Total time
- 24 minutes
- Preparation time
- 20 minutes
- Calories
- 129
- Portions
- 6
Directions
- Heat oil in a large skillet over medium-high heat. Add carrots, mushrooms and asparagus; cook 3 minutes, stirring occasionally. Add garlic; cook 1 minute or until vegetables are tender, stirring occasionally. Cool completely.
- Stir cheese, hummus, parsley, hot sauce and black pepper in a small bowl. Spread tortillas with cheese mixture; sprinkle with onion, bell pepper and vegetable mixture. Roll tortillas up tightly around filling; tightly wrap with plastic wrap and refrigerate 1 hour.
- Remove plastic wrap; cut each roll crosswise into 10 (½-inch-thick) slices. Makes about 30 pinwheels.
Ingredients
- 1 tablespoon olive oil
- ¼ cup finely chopped DOLE® Carrots
- ¼ cup finely chopped DOLE® Mushrooms
- ¼ cup thinly sliced DOLE® Asparagus
- 1 garlic clove, minced
- ½ cup fat free cream cheese, softened
- ¼ cup hummus
- 1 tablespoon chopped fresh parsley
- ½ teaspoon hot sauce
- ¼ teaspoon ground black pepper
- 3 (8-inch) whole wheat tortillas
- 1 DOLE® Green Onion, thinly sliced
- ¼ cup finely chopped red bell pepper
Allergens: Milk and Other Dairy, Wheat
Nutritional Facts
| 6 Serving Per Container | |
| Serving Size | 5 pinwheels |
| Calories | 129 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (4 g) | 5% |
| Saturated Fat (1 g) | 5% |
| Polyunsaturated (1 g) | |
| Monounsaturated (2 g) | |
| Cholesterol (3 mg) | 1% |
| Sodium (260 mg) | 11% |
| Total Carbohydrate (17 g) | 6% |
| Dietary Fiber (2 g) | 7% |
| Total Sugars (4 g) | |
| Protein (6 g) | |
| Calcium | 10% |
| Iron | 6% |
| Magnesium | 2% |
| Manganese | 6% |
| Phosphorus | 2% |
| Potassium (83 mg) | 2% |
| Thiamin | 4% |
| Vitamin A | 6% |
| Vitamin B6 | 4% |
| Vitamin C | 15% |
| Vitamin E | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.