Ingredients:

  • 4 Large (10-inch) Flour Tortillas
  • 8 oz cream cheese, softened
  • 1/4 cup Greek yogurt
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup carrots, grated and patted dry
  • 1/2 cup English cucumber, deseeded and finely diced
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup fresh spinach, chiffonade
  • 1 tsp garlic powder
  • 1/2 tsp dried dill
  • 1/4 tsp smoked paprika
  • Salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Prepare the vegetables by finely dicing the red bell pepper and cucumber. Grate the carrots. Place all prepared vegetables on paper towels and press firmly to remove excess surface moisture.
  2. In a medium mixing bowl, whip the softened cream cheese, Greek yogurt, garlic powder, dried dill, smoked paprika, salt, and pepper until the mixture is light and uniform.
  3. Lay one tortilla flat on a clean work surface. Use an offset spatula to spread a thin, even layer of the cream cheese mixture over the entire surface, reaching all the way to the edges.
  4. Distribute a portion of the bell peppers, carrots, cucumber, green onions, and spinach evenly over the cream cheese layer.
  5. Roll the tortilla tightly using a tension-wrap method, starting from one end and tucking firmly as you go to eliminate air pockets.
  6. Wrap each log tightly in plastic wrap. Refrigerate for at least 30 minutes until the cream cheese has reset and feels firm to the touch.
  7. Using a sharp serrated knife, slice the rolls into 1-inch thick pinwheels and serve immediately.