Ranch veggie pinwheels
Tangy ranch cream cheese rolled up with crunchy peppers, broccoli and carrots and sliced into spirals, a vegetarian lunch box that looks like you tried.
- 75 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.55 a serving
- 410 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount and pack the rest for the next few days.
Ingredients
For 4 servings.
- 8 oz cream cheese, softened
- 1 tbsp ranch seasoning mix
- ½ red bell pepper, finely chopped
- ½ cup broccoli, finely chopped
- 2 green onions, thinly sliced
- ½ cup shredded carrots
- ½ cup shredded cheddar
- 4 flour tortillas, large
Each serving has about 410 calories, 11 g protein, 30 g carbs and 28 g fat, and costs about $1.55 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red bell peppers? Yellow bell peppers work.
- No broccoli? Frozen broccoli works.
- No green onions? Chives work.
- No shredded carrots? Carrots work.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No flour tortillas? Whole wheat tortillas work.
Steps
Tap an underlined word for a quick explanation.
Leave the cream cheese on the counter for 30 minutes to , then in the ranch seasoning until smooth.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 30 min
Dolly’s tip: Cold cream cheese tears the tortilla. It should spread like soft butter.the bell pepper and broccoli and the green onions.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Dolly’s tip: Chop them about the size of a pea. Big chunks make a lumpy roll that cracks when you slice it.the vegetables, carrots and cheddar into the cream cheese.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Spread a quarter of the mixture over each tortilla, all the way to the edges.
Roll each tortilla up tightly from one side and wrap it snugly in plastic wrap.
Chill the rolls for at least 30 minutes so they firm up.
Timer: 30 min
Cut each roll into 1-inch slices with a sharp knife, off the ragged ends.
Trim. Trimming means cutting off the parts you don’t eat, like stem ends, tough bits or thick fat. It keeps chewy or bitter bits out of the finished dish.
How you’ll know: What’s left is the good part, with no dry ends, woody stems or thick white fat.
Dolly’s tip: Pack them snug in a container so they can’t unroll. Whole rolls keep 3 days, so slice what you need each morning.
Plan this in Dollop, and get the grocery list
Dollop plans your lunches along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
