# Components:
→ Dairy
01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1 cup shredded cheddar cheese
→ Vegetables
04 - 1/2 cup red bell pepper, finely diced
05 - 1/2 cup green bell pepper, finely diced
06 - 1/2 cup carrot, grated
07 - 2 green onions, finely sliced
08 - 1/4 cup fresh parsley, chopped
→ Wraps
09 - 4 large (10-inch) spinach or tomato-flavored flour tortillas
→ Seasonings
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon salt
# Method:
01 - In a medium bowl, blend cream cheese, sour cream, and shredded cheddar cheese until smooth and fluffy.
02 - Add red and green bell peppers, grated carrot, green onions, parsley, garlic powder, black pepper, and salt. Stir thoroughly to combine evenly.
03 - Place tortillas on a flat surface and evenly spread approximately one-fourth of the cheese-vegetable mixture over each, leaving a half-inch margin around edges.
04 - Roll each tortilla firmly into a log shape to ensure filling remains intact.
05 - Wrap each roll in plastic wrap and refrigerate for a minimum of 1 hour to allow firm setting.
06 - Remove wrap and cut each roll into half-inch thick pinwheels.
07 - Arrange pinwheels on a platter and serve chilled or at room temperature.
