Ingredients:

  • 8 oz cream cheese, softened
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 4 large flour tortillas
  • 4 sheets toasted Nori
  • 1 cup carrots, julienned
  • 1 cup cucumber, peeled and julienned
  • 1 cup red bell pepper, thinly sliced

Instructions:

  1. In a small bowl, whip together the softened cream cheese, lemon juice, garlic powder, and salt until the texture is velvety and smooth.
  2. Lay a flour tortilla flat on your workspace and place one sheet of toasted Nori directly on top of the tortilla.
  3. Use an offset spatula to spread the cream cheese mixture in a thin, edge-to-edge layer over the Nori.
  4. Arrange the julienned carrots, cucumber, and red bell pepper in a tight row at one end of the tortilla, leaving a 1/2 inch border at the edges.
  5. Starting from the vegetable end, roll the tortilla tightly, pressing down firmly with your fingers to compress air pockets.
  6. Lightly dampen the edge of the tortilla with water to create a secure seal.
  7. Slice the roll into clean, tight circles to create the pinwheels.