4 large tortillas

2/3 cup whipped cream cheese (can use light)

1 tablespoon dry ranch powder (or store-bought)

1/2 cup thinly sliced red bell pepper strips

1/2 cup thinly sliced carrot strips

1/2 cup thinly sliced yellow bell pepper strips

1/2 cup baby spinach leaves

1/2 cup shredded purple cabbage

1 cup cooked shredded chicken (optional)

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In a bowl, mix together the whipped cream cheese and ranch powder until fully combined.
Spread the cream cheese mixture evenly over the 4 tortillas, leaving about a 1-inch border on all sides.
Lay out 2 tablespoons of each vegetable in rows across the tortillas. Add the shredded chicken (if using) on top of the veggies.
Roll up each tortilla tightly. If the ends don’t stay sealed, you can add a bit more cream cheese to seal them.
Slice each rolled-up tortilla into bite-sized pinwheels. Serve immediately or refrigerate until ready to serve.

Use gluten-free tortillas for a gluten-free version.

For extra flavor, you can add fresh herbs, garlic powder, onion powder, or even hot sauce to the cream cheese mixture.

These pinwheels are best enjoyed fresh, but can be refrigerated for up to 2 days.