Veggie Rainbow Roll Ups with Spinach Tortillas
- Author: Jerry James Stone
- Written: February 8, 2020
Here is a fun, tasty way to get kids to eat their veggies. Seriously, a much better way to taste the rainbow! These roll ups (or pinwheels) are bursting with fresh bell peppers, carrots, cabbage, and more. Did I mention kid-friendly?!
Ingredients
Instructions
In a mixing bowl using a hand mixer, whisk together the sour cream and softened cream cheese until it is combined and fluffy.
Divide the mixture between the 3 spinach tortillas by evenly spreading it over one side of each tortilla.
With each tortilla, lay the red peppers across in a single, even row. Repeat for the yellow peppers, carrot, red cabbage, and spinach.
Starting at one side, roll up the tortilla over the veggies, pressing it together tightly as you do.
Cut the rolled tortillas widthwise making 1-inch slices.
Place the roll ups on a plate and cover with plastic. Refrigerate for one hour before serving.
Enjoy!
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.
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Ingredients
Directions
In a mixing bowl using a hand mixer, whisk together the sour cream and softened cream cheese until it is combined and fluffy.
Divide the mixture between the 3 spinach tortillas by evenly spreading it over one side of each tortilla.
With each tortilla, lay the red peppers across in a single, even row. Repeat for the yellow peppers, carrot, red cabbage, and spinach.
Starting at one side, roll up the tortilla over the veggies, pressing it together tightly as you do.
Cut the rolled tortillas widthwise making 1-inch slices.
Place the roll ups on a plate and cover with plastic. Refrigerate for one hour before serving.
Enjoy!