Twirly Veggie Pinwheels - cooking recipe

Ingredients

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

Preparation

Finely dice all veggies.
Stir in grated cheese and salsa.
Beat in cream cheese.
Stir in well drained chicken and spices.
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.
Chill until ready to serve.
Slice before serving. Cut each roll into 1 inch slices carefully to preserve the round shape.