Cooperative Extension: Food & Health

• Clean the kitchen area and wash hands with soap and water.
• Gently rinse fresh produce under cold running water. If using fresh herbs, gently rinse under cold running water and pat dry with a clean paper towel. Packaged produce labeled pre-washed shouldn't be washed again.
• To make the cream cheese easier to spread, you can soften it by letting it sit out at room temperature for up to 30 minutes or unwrapping it and placing it on a microwave-safe dish in the microwave.
• In a medium bowl, add the cream cheese, yogurt, garlic powder, onion powder, black pepper, and optional fresh herbs. Mix until combined.
• Using a butter knife or spatula, spread the cream cheese mixture onto each tortilla. Cover the whole tortilla with the cream cheese mixture.
• Sprinkle each tortilla evenly with chopped vegetables and shredded cheese. Gently push the toppings down so they stick into the cream cheese mixture.
• Take the edge of the tortilla closest to you and roll the tortilla away from you as tightly as possible without tearing it. Use your fingers to tuck the ingredients back in as you roll forward.
• Wrap each rolled tortilla log tightly in plastic wrap, aluminum foil, or parchment paper, twisting the ends to keep them sealed.
• Place the rolls in the refrigerator for at least 45 minutes. Do not skip this; the cream cheese needs to firm up so the pinwheels hold their shape when sliced.
• Take the rolls out of the fridge and unwrap them. Place them back on your cutting board.
• Trim the ends using a sharp, serrated knife like a bread knife. Slice off about ½-inch from both ends of the roll because they won't have much filling.
• Slice the wheels using a gentle, back-and-forth sawing motion to cut the log into 1-inch-thick pinwheels. Try not to press straight down or push hard, or the round shape will flatten.

Storage

• For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours, and use within 4 days.