Pinwheel Sandwiches

Pinwheel Sandwiches

In this recipe:

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3
10 min.
prep
130 min.
total
2 Servings

Easy to make and fun to eat! These pinwheels are nutritious, easy to take on the go and kids love to eat them. Perfect for picnics, snacks or school lunches.

Ingredients

  • 2 ounces 1/3 less fat cream cheese, at room temperature
  • 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 2 (8-inch) soft taco-size whole wheat flour tortillas
  • 4 slices deli turkey
  • 1/4 cup grated carrots
  • 1/4 cup grated zucchini
  • 4 slices red bell pepper
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BLEND cream cheese and bouillon in a small bowl until bouillon is completely dissolved. Spread evenly on each tortilla.



PLACE 2 slices of turkey on each tortilla. Evenly spread the carrots and zucchini on half of the tortilla. Place 2 slices of bell pepper end to end near edge of tortilla, over the carrots and zucchini.



WRAP tortillas starting at end where bell pepper is. Wrap tightly in plastic wrap. Refrigerate for 2 to 4 hours. Cut pinwheels into one-inch slices.





Cook’s Tip: To avoid any of the filling from spilling out during the wrapping process, make sure vegetables are evenly spread and only on half of the tortilla.



Nutritional Fact: Zucchini is a great source of vitamin A which promotes healthy eyesight, skin and lung function.

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Nutrition Facts

Serving Size: 1/2 of Recipe

Servings Per Recipe: 2

  • Amount Per Serving
  • Calories: 260
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 4.5g (23% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 930mg (39% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 3g
  • Protein: 12g
  • Vitamin A: 50% of DV
  • Vitamin C: 70% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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