For my second holiday party last weekend, I made these tasty little appetizers that are so easy to put together. If you want to be nice to non-low-carbers, you can make one portion with low carb tortillas and the other three with regular or flavored tortillas. I used the tomato spiced tortillas for mine for the party and made mine with low carb flour tortillas. Either way, these are a delicious and colorful snack.

Asparagus Pinwheels

1 (8 ounce) package Cream cheese, softened
1 (1 ounce) package Ranch Dressing Mix
1 tablespoon Heavy Cream
1 Green Onions, finely chopped
4 large Low Carb Flour Tortillas
1/2 cup Red Bell Pepper, diced
1/2 cup Celery, finely chopped
8 to 12 stalks Asparagus, depending on the length
1/2 cup shredded Cheddar cheese

Bring a pot of water to a boil. Trim asparagus spears and par boil for 3 minutes. Drain and cool.

In a mixing bowl, add the cream cheese, ranch dressing, and cream. Beat with a mixer until blended and smooth. Stir in the cheddar cheese.

Warm the tortillas to make them more pliable. Spread 1/4 of the cream cheese mixture on the tortilla, be sure to go all the way to the edge on the side that will be the end of the roll. Sprinkle 1/4 chopped onions, 1/4 peppers, and 1/4 celery evenly over the tortilla. Place two stalks of asparagus down the center of the tortilla, about 1″ apart. Make sure they go the full length. If they aren’t long enough, cut extra from the additional stalks you prepared.

Beginning at the side you did not spread to the edge, roll the tortilla tightly into a long roll and press the opposite side to secure with the cream cheese edge all the way to the bottom. If you didn’t get enough cream cheese on the edge, use a little extra on the edge to make it stick.

Wrap the roll tightly in aluminum foil. Repeat with the other tortillas.

Chill in the refrigerator for at least two hours. Remove and use a bread knife to cut about 1/2 inch at each end off, then cut the rest into 3/4 to 1 inch slices. It should make about 10  slices per tortilla.

Arrange on a party tray and serve or refrigerate until ready to serve. Recipe makes 40 pinwheels.

Nutrition Information per pinwheel (based on 40):
Calories: 36.5 Fat: 2.9 g Net Carbs: 1.2 g Protein:1.7 g

Note: It helps to have a container of spreadable cream cheese handy in case you don’t have enough on the edges after you roll the tortilla.