Emma’s Cheese-and-Veggie Pinwheels
Here’s a quick prepare-ahead snack recipe that’s fun to make with kids of any age.
Per ServingEmma’s Cheese-and-Veggie Pinwheels |
||
|---|---|---|
| Makes: 3 servings | ||
| Serving Size: 3 pinwheels | ||
| Calories | 95 | |
| Fat | 3 | g |
| Saturated Fat | 1.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 13 | g |
| Fiber | 3 | g |
| Sugars | 2 | g |
| Cholesterol | 0 | mg |
| Sodium | 200 | mg |
| Potassium | 130 | mg |
| Protein | 4 | g |
| Phosphorus | 145 | mg |
| Choices: Starch 1, Fat 0.5 | ||
- Makes: 3 servings
- Serving Size: 3 pinwheels
- Preparation Time: 10 minutes
- Chilling Time: 1 hour
Ingredients
| 1 | wedge Laughing CowLight Swiss Cheese | |
| 2 | Tbsp. | plain nonfat Greek yogurt |
| 1 | large | (10-inch) whole wheat tortilla |
| 1/4 | cup | shredded carrot, chopped |
| 1/4 | cup | broccoli slaw, chopped |
Directions
- Soften the cheese wedge in the microwave for 10 seconds. Whisk in the Greek yogurt.
- Spread the cheese mixture evenly on the tortilla. Sprinkle the carrot and broccoli slaw over the cheese mixture.
- Roll up the tortilla, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- To serve, cut the tortilla roll in thirds and slice each third into 3 pinwheels.
