Fresh veggies, cream cheese and spinach packed into our tasty tortillas for a deliciously simple lunch or snack!
https://shwetainthekitchen.com/tortilla-pinwheels/#recipe
In a mixing bowl, add the softened cream cheese followed by spices - salt, black pepper, oregano, garlic powder, and parsley. Mix well. You can also microwave the cream cheese for 10-15 seconds or until soft enough to mix.
Then add the veggies - green onions, red and green bell pepper, carrots, broccoli. Mix well and divide the cream cheese mixture into 4 equal portions.
Warm tortillas for 15 seconds in the microwave or on the stovetop.
Place one portion of the cream cheese mixture and spread it evenly making sure you get as close to the edge as you can.
Layer it with a generous amount of cheese, sprinkle some red chili flakes (optional).
Top it with an even layer of spinach leaves. Make sure they are in the centre and not so much around the edges (for ease of tortilla sticking)
Starting from one side, roll the tortilla tight until you reach the opposite side. Apply some cream cheese to the end (if more is required) to act as glue and help the tortilla stick.
Take a plastic wrap and place the tortilla seam-side down on it. Roll it so that the wrap covers the entire tortilla tightly. Tuck the sides inside. Repeat this procedure for the other rolls too.
Place these tortilla rolls in the refrigerator for a minimum of 1 hour to overnight.
These pinwheels can be served Cold or warm (baked or air-fried). When ready to serve, get the rolls out of the fridge and unwrap. Slice each roll into 6-7 evenly sized about ½ inch pinwheels (pieces).
Enjoy cold or bake or air fry until lightly golden brown.
Ingredients
Directions
In a mixing bowl, add the softened cream cheese followed by spices - salt, black pepper, oregano, garlic powder, and parsley. Mix well. You can also microwave the cream cheese for 10-15 seconds or until soft enough to mix.
Then add the veggies - green onions, red and green bell pepper, carrots, broccoli. Mix well and divide the cream cheese mixture into 4 equal portions.
Warm tortillas for 15 seconds in the microwave or on the stovetop.
Place one portion of the cream cheese mixture and spread it evenly making sure you get as close to the edge as you can.
Layer it with a generous amount of cheese, sprinkle some red chili flakes (optional).
Top it with an even layer of spinach leaves. Make sure they are in the centre and not so much around the edges (for ease of tortilla sticking)
Starting from one side, roll the tortilla tight until you reach the opposite side. Apply some cream cheese to the end (if more is required) to act as glue and help the tortilla stick.
Take a plastic wrap and place the tortilla seam-side down on it. Roll it so that the wrap covers the entire tortilla tightly. Tuck the sides inside. Repeat this procedure for the other rolls too.
Place these tortilla rolls in the refrigerator for a minimum of 1 hour to overnight.
These pinwheels can be served Cold or warm (baked or air-fried). When ready to serve, get the rolls out of the fridge and unwrap. Slice each roll into 6-7 evenly sized about ½ inch pinwheels (pieces).
Enjoy cold or bake or air fry until lightly golden brown.
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