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.

Spread the veggie cream cheese mixture on the tortillas. Roll tightly and slice with a serrated or really sharp knife.

Enjoy! These are scrumptious!