Recipes from Maria's Kitchen
Carrot Pinwheels
Prep Time: 5 min
Total Time: 35 min
Makes: 4 servings, 3 pieces each

2 Tbsp. PHILADELPHIA Fat Free Cream Cheese, softened
2 Tbsp. KRAFT FREE Peppercorn Ranch Fat Free Dressing
2 flour tortillas (8 inch)
1 cup finely shredded carrots
2 green onions, thinly sliced paprika or ground red pepper (optional)

MIX cream cheese and dressing until well blended. Spread evenly onto tortillas; sprinkle with carrots and onions.

ROLL up tortillas tightly; wrap in plastic wrap. Refrigerate at least 30 minutes.

UNWRAP when ready to serve. Cut each roll into 6 pieces. Place on serving plate; sprinkle with paprika.

Take a Shortcut: Look for shredded carrots in the produce section of your supermarket. If the shreds are too large, just chop them to make them smaller.

MIX cracker crumbs, Parmesan cheese, oregano, garlic powder, paprika and pepper in shallow dish.

COAT chicken with mustard; roll in crumb mixture to coat. Place on greased baking sheet.

BAKE at 350°F for 35 to 40 minutes or until golden brown and cooked through, turning chicken over halfway through baking time. Serve warm.

Safe Food Handling: Set out smaller plates of hot appetizers and replenish them more often to ensure the food remains at a safe-to-eat temperature.

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