Veggie Pinwheels Delicious bite-size appetizer, perfect for sporting events! Fast and easy with hidden vegetables for kids! 56 Pieces Ingredients: 3, 8 OZ CREAM CHEESE, softened, 1 PACKET HIDDEN VALLEY RANCH SEASONING MIX, 1 ½ C BELL PEPPERS, chopped (I used a combination of red, green and yellow), 2/3 C CARROTS, chopped, 2 T CHIVES, chopped, 7, 10" FLOUR TORTILLA SHELLS. Instructions: Combine cream cheese and ranch seasoning mix in a medium bowl and beat with an electric mixer on medium speed until combined. Set aside. Place the bell peppers, carrots and chives in a food processor and pulse until finely diced. Remove from food processor and place on paper towel. Squeeze any excess liquid from pepper mixture and discard. Add peppers, carrots and chives to cream cheese mixture and stir to combine. Divide cream cheese mixture among the 7 tortilla shells and spread an even layer over each one. Starting from one end of the tortilla, roll them up and then wrap them in plastic wrap. Place them in the refrigerator for at least 4 hours or overnight to chill. Remove the plastic wrap and trim the ends off each pinwheel. Slice the remaining section into 8 even slices and serve.