Cheesy Tortilla Pinwheels
These bite-sized tortilla pinwheels combine creamy cheese, fresh herbs, olives, and tomatoes for a simple, savory snack or appetizer perfect for parties and quick bites.
Equipment
- 1 bowl for mixing filling
- 1 knife for slicing pinwheels
- 1 plastic wrap for chilling rolls
Ingredients
- 4 large flour tortillas
- 1 cup cream cheese softened
- 1 cup shredded cheese cheddar or mozzarella
- ½ cup chopped tomatoes seeds removed
- ⅓ cup sliced black olives
- 2 tablespoons fresh parsley or cilantro chopped
- ½ teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- In a bowl, mix softened cream cheese until smooth.
- Add shredded cheese, chopped tomatoes, sliced olives, fresh herbs, garlic powder, salt, and black pepper. Stir well.
- Spread the cheese mixture evenly over each flour tortilla.
- Roll each tortilla tightly into a log shape.
- Wrap the rolls in plastic wrap and refrigerate for 30 minutes to firm up.
- Remove the chilled rolls from the fridge and slice into 1-inch pinwheels using a sharp knife.
- Arrange pinwheels on a serving platter with the spiral side facing up and serve.
Notes
- Do not overfill tortillas to keep pinwheels tight and neat.
- Use sun-dried tomatoes for an extra flavor boost.
- Add cooked chicken or turkey for a heartier version.
- Store leftovers wrapped in the refrigerator for up to 2 days.