Pumpkin Ranch Tortilla Pinwheels
Colorful and delicious, Pumpkin Ranch Tortilla Pinwheels are a great vegetarian snack. These small bites are packed with seasonal flavor - pumpkin and are perfect for potlucks and get-togethers.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 SERVINGS
PUMPKIN RANCH DRESSING
- 8 ounces Softened Cream Cheese
- 3/4 cup Sour Cream
- 3/4 cup Pumpkin puree
- 1 packet (2 tablespoon) Dry Ranch dressing mix (store-bought - recipe explained below)
- 1 teaspoon Dried cilantro leaves
- 3/4 teaspoon Garlic Salt
- 4 - Spinach and plain flour tortillas (2 of each)
- 1 cup Finely-chopped green bell peppers
- 3/4 cup Finely chopped red onions
- 1 cup Finely shredded cheese
- 3/4 cup Finely chopped Carrots
For the Pumpkin Ranch - Assemble all the ingredients listed under - 'Pumpkin Ranch Dressing' in a large bowl.
Whisk until well blended.
For homemade dry ranch mix combine the following ingredients in a bowl-
1/4 cup of dry buttermilk powder,
1 tablespoon of parsley,
1 teaspoon dried dill,
1 teaspoon onion powder,
1 teaspoon salt,
1/2 teaspoon garlic powder,
1/4 teaspoon Ground pepper.
Store in the refrigerator to cool.
Assemble ingredients for Pinwheels. Use veggies of your choice.
Take a tortilla. Spread the pumpkin ranch mixture evenly over the tortilla. Make sure you cover the edges too as this will help the ends to stick together. Top it with a rainbow of thinly sliced veggies.
Tightly roll your pinwheels like logs and cover in a plastic wrap. Remember to secure the logs correctly with a plastic wrap so that the tortilla doesn’t dry out around the edges.
For perfect pinwheels - make sure your veggies are thinly sliced, wrapped tightly, refrigerated for 2-3 hours and cut into 1-inch rounds.
Refrigerate for at least 2-3 hours. When ready to serve, slice the pinwheels 1 inch thick and serve. Don't cut them thin as the pinwheels will fall apart.
1-inch thick slices will provide stability to these pinwheels. Enjoy!!
- Don't have a liking for pumpkin then leave it out.
- Try this recipe with regular ranch and it will still taste great.
Calories: 170kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 357mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5005IU | Vitamin C: 14.4mg | Calcium: 127mg | Iron: 0.5mg