Ingredients

The following ingredients have 4 Servings
  • 4 large tortillas
  • 2/3 cup whipped cream cheese ((can use light))
  • 1 tablespoon dry ranch powder ((you can also use store bought))
  • 1/2 cup thinly sliced red bell pepper strips
  • 1/2 cup thinly sliced carrot strips
  • 1/2 cup thinly sliced yellow bell pepper strips
  • 1/2 cup baby spinach leaves
  • 1/2 cup shredded purple cabbage
  • 1 cup cooked shredded chicken ((optional))

Instruction

  • Mix together the cream cheese and ranch powder until thoroughly combined.
  • Spread the cream cheese mixture evenly over the 4 tortillas.
  • Leaving a 1 inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortillas; top with shredded chicken.
  • Roll up each tortilla tightly; if the ends don't stay shut you can add a bit more cream cheese to seal. Cut crosswise into pinwheels and serve.