Mexican Pinwheels Nutrition Facts Ingredients: Serving Size 5 pinwheels (2.2 ounces) Servings Per Recipe 6 1.5 ounces reduced-fat cream cheese, softened Amount Per Serving 2 tablespoons canned corn, drained Calories 140 Calories from Fat 40 2 tablespoons canned, chopped chilies, drained % Daily Value * 2 teaspoons chopped Total Fat 4.5g 7% 4 tablespoons salsa Saturated Fat 1.5g 8% Trans Fat 0g 3 large flour tortillas (10-inch) Cholesterol 5mg 2% Sodium 340mg 14% Directions: Total Carbohydrate 20g 7% 1. Mix cream cheese, corn, green chilies, onions and salsa together. Dietary Fiber 1g 4% Sugars 1g 2. Spread mixture on tortillas and roll up tightly. Wrap in plastic wrap. Protein 4g 3. Store in refrigerator until ready to serve. 2% Vitamin C 4% Vitamin A 4. Slice in 1-inch slices and serve. Calcium 6% Iron 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories: 2000 2,500 Total Fat Less than 65g 80g Yields about 6 servings Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g 28.6% calories from fat Source: Adapted from Eating Smart, Being Active, California EFNEP and Colorado EFNEP
Nutrition Facts Serving Size 5 pinwheels (2.2 ounces) Servings Per Recipe 6 Amount Per Serving Calories 140 Calories from Fat 40 % Daily Value * Total Fat 4.5g 7% Saturated Fat 1.5g 8% Trans Fat 0g Cholesterol 5mg 2% Sodium 340mg 14% Total Carbohydrate 20g 7% Dietary Fiber 1g 4% Sugars 1g Protein 4g Vitamin A 2% Vitamin C 4% Calcium 6% Iron 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories: 2000 2,500 Total Fat Less than 65g 80g Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g 28.6% calories from fat Mexican Pinwheels Ingredients: 1.5 ounces reduced-fat cream cheese, softened 2 tablespoons canned corn, drained 2 tablespoons canned, chopped chilies, drained 2 teaspoons chopped 4 tablespoons salsa 3 large flour tortillas (10-inch) Directions: 1. Mix cream cheese, corn, green chilies, onions and salsa together. 2. Spread mixture on tortillas and roll up tightly. Wrap in plastic wrap. 3. Store in refrigerator until ready to serve. 4. Slice in 1-inch slices and serve. Yields about 6 servings Source: Adapted from Eating Smart, Being Active, California EFNEP and Colorado EFNEP
Mexican_Pinwheels_ESBA.docx