Are you headed on a road trip this Spring Break?
Here’s an easy snack to keep the kids happy or the “kid in you” happy! Pinwheels have been around for quite some time, but we generally think of them as an appetizer.
Throw them into a soft-sider ice chest that you keep handy and they also provide a snack on the road.
In this video, we show you both the protein version using turkey and the veggie version using cucumbers and fresh dill.
How to change it up? Add arugula, baby spinach leaves, or even shredded carrots. This is a snack you can truly use your creativity.
“Happy Trails to you!”
And on that note – did you know Dale Evans was born in Uvalde, Texas on October 31, 1912?
Travelin' Texas Pinwheels
Protein and Veggie Options
Ingredients
Vegetable Pinwheels
- 4 tortillas (can use whole wheat or 1/2 and 1/2)
- 4 oz cream cheese
- 1 pkg fresh dill
- 2 small cucumbers
Protein Pinwheels
- 4 tortillas (can use whole wheat or 1/2 & 1/2)
- 4 oz cream cheese
- 1 pkg ranch dressing mix (or seasoning of your choice)
- 4 slices sliced turkey (or sliced protein of your choice)
- 4 slices Cheese
Instructions
- Spread cream cheese on tortillas
- Veggie: sprinkle on dill, Protein: sprinkle on ranch dip
- Veggie: spread cucumbers evenly over tortilla, Protein: Place sliced turkey evenly over tortilla, follow with cheese
- Roll up tortillas, slice in 1/2, then slice into 1" slices
Video
Notes
You can get creative with these pinwheels - add arugula, baby spinach leaves, or even shredded carrots.
You can also use burrito size tortillas.
You can finish prep through the rolling up stage, place in a gallon size bag in the fridge, and cut right before packing to leave.