Recipe courtesy of Andy Bacigalupo
Recipe courtesy of Andy Bacigalupo
Watch how to make this recipe.
Veggie Pinwheels
Getting reviews...
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 12 pinwheels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 110
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 8 mg
- Sodium
- 154 mg
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 12 pinwheels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 110
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 8 mg
- Sodium
- 154 mg
Ingredients
Directions
- Slice the avocado lengthwise and remove the pit. Use a spoon to scoop the avocado into a small bowl, and then use a fork to mash the avocado. Rinse the lemon and cut in half, removing the seeds. Squeeze a little lemon juice onto the avocado and stir. Grate the radishes, carrot and turnip, and add to the avocado.
- Rinse the herbs and pluck the leaves. Tear the leaves into smaller pieces, and stir into the mashed avocado.
- Warm 1 tortilla in a microwave 30 seconds, or longer if necessary, and place on a cutting board. Spread one-third of the mashed avocado over the center of the tortilla.
- Layer with one-third of the greens and top with one-third of the cheese. Squeeze some more lemon juice over the filling.
- Season lightly with 1/2 teaspoon of the Hidden Valley Ranch(r) Seasoning Mix. Roll the tortilla tightly into a log shape. Use a sharp knife to slice the wrap into 4 'pinwheels'. Repeat with the remaining tortillas and avocado mixture.
