Twirly Veggie Pinwheels

• 1 stalk celery, diced
• 6 baby carrots, shredded
• 1/4 cup red pepper, diced
• 1/4 cup yellow pepper, diced
• 1/4 cup green pepper, diced
• 5 cherry tomatoes, diced
• 1 small jalapeno, seeded and diced
• 1 cup cheddar cheese, shredded
• 1/3 cup salsa
• 8 ounces cream cheese (low fat is fine)
• 1 (5 ounce) can cooked chicken, well drained
• 1 teaspoon Dijon mustard
• 1/2 teaspoon oregano
• 1 teaspoon garlic pepper seasoning
• 6 flour tortillas

1. Finely dice all veggies.
2. Stir in grated cheese and salsa.
3. Beat in cream cheese.
4. Stir in well drained chicken and spices.
5. Spread on 6 flour tortillas taking care to spread evenly and to the edges. Roll tightly. Note: The rolls can be prepared ahead by tightly wrapping the individual rolls in plastic wrap at this point.
6. Chill until ready to serve.
7. Slice before serving. Cut each roll into 1 inch slices carefully to preserve the round shape.

celery, baby carrots, red pepper, yellow pepper, green pepper, cherry tomatoes, jalapeno, cheddar cheese, salsa, cream cheese, chicken, mustard, oregano, garlic pepper, flour tortillas

Taken from www.food.com/recipe/twirly-veggie-pinwheels-243269 (may not work)