4 large flour tortillas
8 tbsp cream cheese (or hummus)
1 cup shredded carrots
1 cup sliced bell peppers
1 cup baby spinach
½ cup shredded cheese (optional)
Fresh herbs and seasoning to taste
Spread cream cheese evenly on tortillas.
Layer vegetables and cheese evenly.
Roll tightly and wrap in plastic wrap.
Chill for 30 minutes, then slice into pinwheels.