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Veggie Pinwheels

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Total Time (minutes)
24
Difficulty
1
Servings
6
Ingredients
13
Total Prep Time: 20 minutes
Calories Per Serving: 129
Nutrients

Nutrition Facts

5 pinwheels

Amount per serving
Calories 129 Calories from fat: 38
% Daily Value*
Fat 4 g 5 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 2 g %
Cholesterol 3 mg 1 %
Sodium 260 mg 11 %
Potassium 83 mg 2 %
Carbohydrate 17 g 6 %
Fiber 2 g 7 %
Sugars 4 g
Protein 6 g
Vitamin A 6 %
Vitamin C 15 %
Calcium 10 %
Iron 6 %
Vitamin E 4 %
Thiamin 4 %
Vitamin B6 4 %
Phosphorus 2 %
Magnesium 2 %
Manganese 6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped DOLE® Carrots
  • 1/4 cup finely chopped DOLE® Mushrooms
  • 1/4 cup thinly sliced DOLE® Asparagus
  • 1 garlic clove, minced
  • 1/2 cup fat free cream cheese, softened
  • 1/4 cup hummus
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon ground black pepper
  • 3 (8-inch) whole wheat tortillas
  • 1 DOLE® Green Onion, thinly sliced
  • 1/4 cup finely chopped red bell pepper

Directions

  1. Heat oil in a large skillet over medium-high heat. Add carrots, mushrooms and asparagus; cook 3 minutes, stirring occasionally. Add garlic; cook 1 minute or until vegetables are tender, stirring occasionally. Cool completely.
  2. Stir cheese, hummus, parsley, hot sauce and black pepper in a small bowl. Spread tortillas with cheese mixture; sprinkle with onion, bell pepper and vegetable mixture. Roll tortillas up tightly around filling; tightly wrap with plastic wrap and refrigerate 1 hour.
  3. Remove plastic wrap; cut each roll crosswise into 10 (½-inch-thick) slices. Makes about 30 pinwheels.
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Veggie Pinwheels Prep Time:20 minutes Cook time:24 minutes Serves: 6
Nutrition facts: 129 Calories, 4 grams fat
Ingredients: 1 tablespoon olive oil, 1/4 cup finely chopped DOLE® Carrots, 1/4 cup finely chopped DOLE® Mushrooms, 1/4 cup thinly sliced DOLE® Asparagus, 1 garlic clove, minced, 1/2 cup fat free cream cheese, softened, 1/4 cup hummus, 1 tablespoon chopped fresh parsley, 1/2 teaspoon hot sauce, 1/4 teaspoon ground black pepper, 3 (8-inch) whole wheat tortillas, 1 DOLE® Green Onion, thinly sliced, 1/4 cup finely chopped red bell pepper, Directions:Heat oil in a large skillet over medium-high heat. Add carrots, mushrooms and asparagus; cook 3 minutes, stirring occasionally. Add garlic; cook 1 minute or until vegetables are tender, stirring occasionally. Cool completely.Stir cheese, hummus, parsley, hot sauce and black pepper in a small bowl. Spread tortillas with cheese mixture; sprinkle with onion, bell pepper and vegetable mixture. Roll tortillas up tightly around filling; tightly wrap with plastic wrap and refrigerate 1 hour.Remove plastic wrap; cut each roll crosswise into 10 (½-inch-thick) slices. Makes about 30 pinwheels.