My own variation on "Mexican Pinwheels"
You might find these in Baja Mexico
1 bar low fat cream cheese
1 cup salsa...use your favorite brand
1/2 cup guacamole (I used Fresh and Easy brand pre-made guacamole for this recipe
Juice from 4 key limes
Warm the cream cheese in the microwave for about 30 seconds
Mix the 4 ingredients together and set aside.
2 red bell peppers, roasted and skins removed, then loosely chopped
1 ripe mango, shaved this sliced
4 green onions, chopped
3 cups fresh rinsed spinach, chiffonade
lime juice from 2 key limes
Toss the chopped roasted peppers, chopped sliced mango, chopped green onions, chiffonade spinach, and lime juice.
1 package of wheat tortillas
Spread the cream cheese sauce on a wheat tortilla liberally.
Sprinkle about half a cup to 2/3 cup of the filling mixture evenly over the tortilla.
Roll the wheat tortilla "jelly roll" style and place rolled tortilla in jelly roll dish or similiar size baking dish. Repeat with the remaining ingredients.
Place rolls in the freezer for about 30 minutes to firm them up a bit for slicing.
To slice, I use my sharp chef's knife and it works brilliantly, but reagardless of the knife, be sure it is SHARP for ease and less mess.
Slice the ends off of the rolled tortilla and discard.
Slice the roll in half inch increments and lay on sides for the "pinwheel" effect.