# Components:
→ Herb Cream Cheese
01 - 7 oz cream cheese, softened
02 - 2 tablespoons fresh chives, finely chopped
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh dill, finely chopped
05 - 1 garlic clove, minced
06 - 1 teaspoon lemon juice
07 - Salt and pepper to taste
→ Pinwheel Wraps
08 - 2 large spinach tortillas
09 - 1 medium carrot, peeled and julienned
10 - 1 small red bell pepper, julienned
11 - 1/2 medium cucumber, seeded and julienned
12 - 1 cup baby spinach leaves, washed and dried
# Directions:
01 - In a medium bowl, combine softened cream cheese, chives, parsley, dill, minced garlic, lemon juice, salt, and pepper. Mix until smooth and well blended.
02 - Lay a spinach tortilla flat on a clean surface. Evenly spread half the herb cream cheese mixture over the tortilla, leaving a 1/2 inch border around the edges.
03 - Arrange half the julienned carrot, red bell pepper, cucumber, and spinach leaves in a single even layer over the cream cheese.
04 - Starting from one edge, tightly roll up the tortilla to form a compact log, keeping vegetables secured within.
05 - Repeat steps 2 through 4 with the second tortilla and remaining cream cheese and vegetable ingredients.
06 - Wrap both rolls tightly in plastic wrap and refrigerate for at least 30 minutes to firm up, making slicing cleaner and easier.
07 - Using a sharp knife, slice each roll into 3/4 inch thick pinwheels, wiping the blade between cuts for clean edges.
08 - Arrange pinwheels on a serving platter and serve chilled or at room temperature.
