Curried Pinwheels Food

CURRIED CREAM CHEESE AND VEGETABLE SPIRALS

Steps:

• In a large frying pan, heat oil.
• Add carrot, red pepper, onion, garlic and curry powder and cook until softened, about 3 to 5 minutes.
• Remove from heat.
• Stir in coriander, lemon juice and salt; let cool slightly.
• In a mixing bowl, stir cream cheese until creamy, using a wooden spoon.
• Stir in vegetable mixture and mix well.
• Lay tortillas out on a work surface.
• Spread each tortilla with the cream cheese mixture.
• Roll up tightly, pressing firmly to seal.
• Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
• To serve, trim ends of rolls, then cut each roll on a diagonal into 8 to 10 slices.
• Serve chilled.

CURRIED HUMMUS AND VEGETABLE PINWHEELS

Steps:

• Place a tortilla on a flat work surface. Spread 1/4 cup of the hummus over the tortilla, leaving a 3/4-inch border all the way around. Lay one-fourth of the spinach, carrot, cucumber, and mango over the hummus, then roll up into a tube, sushi style. Glue down the top edge with a smear of hummus. Trim the ends, then slice the roll in half on the diagonal or, alternatively, cut crosswise into 1-inch pinwheels. Repeat with the remaining ingredients.
• Store in a covered container in the refrigerator for 3 days.
• (per serving)
• Calories: 340
• Total Fat: 8.8g (0.8g saturated, 2.6g monounsaturated)
• Carbohydrates: 53g
• Protein: 12g
• Fiber: 10g
• Sodium: 835mg

MANDARIN TURKEY PINWHEELS

Steps:

• In a small bowl, beat cream cheese and curry powder until blended. Stir in oranges. Spread over tortillas. Layer with turkey, spinach and green onions; roll up tightly. Wrap in plastic and refrigerate for 2 hours or until firm enough to cut., Unwrap and cut each roll into 10 slices.

FAIREST WHEELS (CHICKEN PINWHEELS)

Steps:

• In medium bowl, combine chicken, lettuce, cheddar cheese, green onions and red pepper.
• Set aside.
• In small bowl, beat together cream cheese, sour cream, and red pepper jelly on low speed of electric mixer.
• Spread 1/3 cream cheese mixture over one side of tortilla.
• Sprinkle with 1/3 chicken mixture, leaving 1/2 inch border at top just covered with cream cheese mixture (so you can seal it closed.) Roll up tightly, jelly roll style.
• Wrap tortilla roll in plastic wrap.
• Repeat with remaining tortillas and filling.
• Refrigerate for 2 hours.
• Trim off the ends and cut each roll into 8 slices, serve cold.