- 3 tablespoons basil pesto
- 2 tablespoons sour cream
- 3 (8 inch) flour tortillas
- 1 (10 ounce) package Cascadian Farm® frozen organic gardener's blend vegetables, thawed and drained
- 1/4 cup grated Parmesan cheese
- Stir together pesto and sour cream. Spread mixture over tortillas. Top with vegetables; sprinkle with cheese.
- Roll up tortillas tightly. Wrap each securely in plastic wrap; refrigerate 1 hour. To serve, cut tortillas into 1-inch slices. Secure each pinwheel with a toothpick.