Cream Cheese Pinwheels (Printable)
Savory cream cheese and vegetable filling rolled in soft tortillas, chilled and sliced into bite-sized pinwheels.
# What You Need:
→ Filling
01 - 8 oz cream cheese, softened
02 - 1/4 cup sour cream
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup finely chopped green onions
05 - 1/4 cup diced red bell pepper
06 - 1/4 cup chopped fresh spinach
07 - 1/2 tsp garlic powder
08 - 1/4 tsp black pepper
09 - 1/4 tsp salt
→ Assembly
10 - 4 large flour tortillas (10-inch)
11 - 2 tbsp chopped fresh parsley
# How To Make It:
01 - Combine cream cheese, sour cream, cheddar cheese, green onions, bell pepper, spinach, garlic powder, black pepper, and salt in a medium bowl. Mix until smooth and well blended.
02 - Lay out tortillas on a flat surface. Spread an even layer of the cream cheese mixture over each tortilla, leaving a 1/2-inch border around the edges.
03 - Tightly roll up each tortilla, starting from one edge to form a log shape.
04 - Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour for easier slicing.
05 - Unwrap the tortillas and use a sharp knife to cut each roll into 6 pinwheels about 1 inch thick. Arrange on a platter and sprinkle with chopped parsley if desired. Serve chilled.
# Expert Suggestions:
01 -
- The creamy filling stays perfectly spreadable even after chilling, making these ideal for meal prep or parties
- They are endlessly customizable and can be made up to a day ahead
02 -
- I learned the hard way that these need that full hour of chilling or the filling squirts out when you try to slice them
- A serrated knife works better than a chef knife for getting clean cuts through the tortilla
03 -
- Use an offset spatula for spreading the filling evenly and quickly
- If your tortillas are stiff, microwave them for ten seconds to make them pliable