Tortilla Pinwheels
Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| 1 ⅛ | teaspoons |
garlic powder
|
|
| 3 | tablespoons |
onion, dried flakes
|
|
| 8 | each |
flour tortillas
8 to 10 inches |
*
|
| ¼ | pound |
turkey
roasted, thin sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 5.6 | ml |
garlic powder
|
|
| 45 | ml |
onion, dried flakes
|
|
| 8 | each |
flour tortillas
8 to 10 inches |
*
|
| 113.4 | g |
turkey
roasted, thin sliced |
|
Directions
Soften cream cheese, drain can of chilies, set out other ingredients.
Place cream cheese, milk, garlic, onion flakes, and salt in bowl.
Beat until fluffy.
Stir in chilies and cilantro leaves. Brush both sides of a tortilla with water.
Spread one side of torilla with thin layer of the cream cheese mixture.
Cover torilla with a layer of the sliced meat.
Roll up and place on plate, repeat.
Cover plate with plastic wrap and refrigerate from 1 to 8 hours.
Cut into ½-inch slices and serve.
Makes about 4 dozen appetizers.
