Ingredients
2 ounces cream cheese
softened
1/8 cup corn (2 Tablespoons)
2 tablespoons chopped green chilies
drained
2/3 tablespoon chopped onion (2 teaspoons)
2 tablespoons salsa
3 large flour tortillas (10 inch)
Steps
Wash hands with soap and water.
Drain the corn and green chilis. Collect, chop and measure all ingredients before starting to prepare the recipe.
Mix cream cheese, corn, green chilies, onions and salsa together in a bowl.
Spread mixture on tortillas, roll up tightly, and wrap in plastic wrap.
Cut in 1-inch slices, and serve immediately, or store in the refrigerator until ready to serve.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 147 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 10 mg |
| Sodium | 301 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Total Sugars | 1 g |
| Added Sugars included | 0 g |
| Protein | 4 g |
| Vitamin D | 0 mcg |
| Calcium | 57 mg |
| Iron | 1 mg |
| Potassium | 92 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Vegetable Pinwheels. Recipe source: Eating Smart, Being Active Colorado State University and University of California at Davis. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.