Veggie Pinwheels

Ingredients

• 1 tablespoon olive oil
• ¼ cup finely chopped DOLE^® Carrots
• ¼ cup finely chopped DOLE^® Mushrooms
• ¼ cup thinly sliced DOLE^® Asparagus
• 1 garlic clove, minced
• ½ cup fat free cream cheese, softened
• ¼ cup hummus
• 1 tablespoon chopped fresh parsley
• ½ teaspoon hot sauce
• ¼ teaspoon ground black pepper
• 3 (8-inch) whole wheat tortillas
• 1 DOLE^® Green Onion, thinly sliced
• ¼ cup finely chopped red bell pepper

Directions

1. Heat oil in a large skillet over medium-high heat. Add carrots, mushrooms and asparagus; cook 3 minutes, stirring occasionally. Add garlic; cook 1 minute or until vegetables are tender, stirring occasionally. Cool completely.
2. Stir cheese, hummus, parsley, hot sauce and black pepper in a small bowl. Spread tortillas with cheese mixture; sprinkle with onion, bell pepper and vegetable mixture. Roll tortillas up tightly around filling; tightly wrap with plastic wrap and refrigerate 1 hour.
3. Remove plastic wrap; cut each roll crosswise into 10 (½-inch-thick) slices. Makes about 30 pinwheels.