Pinwheels

This is just an easy lunch option that is different than the regular sandwich and yummy. Great to stick in kids lunches too.

Recipe and Photo fro Pioneer Woman

Ingredients

• 8 ounces, weight Neufchatel cheese , Softened
• 1 Tablespoon Chopped Green Onions Or Chives
• 1 Tablespoon Minced Fresh Parsley
• 8 whole Basil Leaves, Chopped (or Chiffonade)
• Salt And Pepper, to taste
• 1 teaspoon Fresh Lemon Juice
• 6 whole Taco Sized Flour Tortillas
• 1/2 pound Sliced Tofurky
• 3 whole Carrots, Peeled And Jullienned
• 1 whole Cucumber, Seeds Scraped Out And Julienned
• 3 leaves Green Leaf Lettuce, Spine Removed
• 2 whole Avocados, Sliced

Preparation Instructions

Make the herbed cream cheese by combining the softened cream cheese with the chives, parsley, basil, salt and pepper, and lemon juice. Stir to combine.

Spread cream cheese in a thin layer over the tortillas. Lay ingredients down the middle of the tortilla:  use tofurky and lettuce, carrots, and cucumber and avocado.  Let the veggies extend past the edges on either side.

Roll up the tortillas as tightly as they'll go, then wrap each rollup in plastic wrap and refrigerate for one hour. (If you plan and prepare lunch an hour ahead of time, which I don't)

To slice, cut each rollup exactly in half, then line up the two halves and cut them in half again. Stand the end pieces up so that the veggies stick out the top.