Usually, the last class in one of my Food for Life series is a potluck. We're all treated to some fabulous plant based dishes. This appetizer was a big hit. Hard to have just one pinwheel!! Thank you, Sheila Coyle!
- 8 oz vegan cream cheese
- 1 T chopped red onion
- 1/4 cup chopped red pepper
- 1/4 cup chopped carrot
- 1 T chopped chives
- 1 T chopped dill
- 1 T chopped parsley (optional)
For the pinwheel wraps, use either gluten free tortillas or spinach wraps.
Leave cream cheese out for at least a half hour to soften.
Put cream cheese in a bowl. Add the chopped onion, red pepper, carrot, chives, dill, parsley, salt and pepper. Mix well and serve.
Spread the veggie cream cheese on the tortillas. Roll tightly and slice with a serrated or really sharp knife.
Enjoy! These are scrumptious!