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Prep 30min
Total2hr30min
Servings24
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Ingredients
1/2
of a package (8 oz) fat-free cream cheese, softened
4
ounces soft goat cheese (chèvre)
1
tablespoon fat-free milk
2
cloves garlic, minced
1/4
teaspoon freshly ground black pepper
1/2
cup purchased roasted red sweet peppers, drained and finely chopped
1/4
cup snipped fresh basil
8
8-inch whole wheat or plain flour tortillas
2
cups packed fresh spinach leaves
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Steps
1
For filling: In a medium bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add goat cheese, milk, garlic, and black pepper; beat until smooth. Stir in red peppers and basil.
2
To assemble pinwheels, divide filling among tortillas and spread to within 1/2 inch of edges. Arrange spinach leaves over filling to cover. Carefully roll up tortillas tightly. Cover and chill pinwheels for 2 to 24 hours.
3
To tote, place pinwheels in an insulated container with ice packs. To serve, use a sharp knife to cut each pinwheel crosswise into six pieces (48 pieces total).
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