Tortilla Pinwheels
Your next party a hit with these tasty tortilla pinwheels! Packed with flavor and can be prepped ahead. Make this must-try recipe today!
Servings: 40 pinwheels
Ingredients
- 4 large flour tortillas, burrito sized (for gluten-free: use corn or gluten-free flour tortillas)
- 1 package cream cheese
- ½ cup chunky salsa
- ¼ cup chopped olives
- ½ cup chopped cilantro
- 2 scallion stems
- 2 cloves garlic
- ½ cup pickled jalapenos, chopped
Instructions
- Add softened cream cheese to a bowl with a stand mixer or hand mixer. Add your salsa to the cream cheese and allow it to combine well.
- Add the olives, cilantro, scallions, garlic, and jalapeños, and mix well.
- Scoop 1 cookie scoop of the mixture onto each tortilla. Spread the mixture to cover the tortilla except for the last inch where the roll will end. The mixture will spread as you roll.
- Starting at one edge, roll each tortilla. With the seam side down, place them in a large tray. Cover the tray and place it in the fridge to chill for at least 1 hour or overnight.
- After they have chilled, slice each tortilla roll into 1-inch pieces. Place them on a serving tray and serve! You can save them for later or serve immediately.
Notes
This recipe mades about 40 pinwheels. If you need to make more, double the entire recipe.
Leftovers also last for 2-3 days in the fridge.
Leftovers also last for 2-3 days in the fridge.
Nutrition Info
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