# What you'll need:
→ Wraps & Spread
01 - 4 large spinach or whole wheat tortillas
02 - 8 oz cream cheese, softened
03 - 2 tablespoons Greek yogurt or sour cream
04 - 1 teaspoon garlic powder
05 - ½ teaspoon salt
06 - Freshly ground black pepper, to taste
→ Vegetables
07 - ½ red bell pepper, finely diced
08 - ½ yellow bell pepper, finely diced
09 - ½ orange bell pepper, finely diced
10 - 1 small carrot, shredded
11 - ½ cucumber, seeded and finely diced
12 - ½ cup purple cabbage, finely shredded
13 - 2 tablespoons chopped fresh chives or green onions
→ Garnish (optional)
14 - Fresh parsley or cilantro, finely chopped
# Method:
01 - In a medium bowl, mix cream cheese, Greek yogurt, garlic powder, salt, and black pepper until smooth and spreadable.
02 - Place one tortilla flat and spread one quarter of the cheese mixture evenly, leaving a ½ inch border.
03 - Distribute all diced vegetables and chives evenly over the spread, arranging for a colorful effect.
04 - Press the vegetables gently into the spread, then roll the tortilla tightly.
05 - Repeat steps for remaining tortillas and filling.
06 - Wrap each roll in plastic wrap and refrigerate for at least 30 minutes to firm up.
07 - Unwrap rolls and slice each into 6 pinwheels. Arrange on a platter and garnish with fresh herbs if desired.
