Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up shot of a plate of pinwheels.

Roasted Red Pepper Tortilla Pinwheels


  • Author: April Anderson
  • Total Time: 15 minutes
  • Yield: 32 pinwheels 1x

Description

These pinwheels are so simple to make and a great appetizer when you need something easy to make. I like to use whipped cream cheese because it’s easy to spread without having to wait for a block of cream cheese to soften. Also, these are best when they have a chance to chill in the refrigerator before serving, so plan to make these up to a day in advance.


Ingredients

Scale
  • 8 ounce whipped cream cheese
  • 1/3 cup chopped roasted red peppers
  • 1/4 cup thin-sliced basil
  • 1/2 tsp kosher salt
  • 4 burrito-sized (10-inch) tortillas

Instructions

  1. In a small bowl, mix the cream cheese, peppers, basil, and salt until well combined.
  2. Divide the mixture between the tortillas and spread it into an even layer, leaving an inch or so of space around the edge. Roll the tortillas and wrap them in plastic wrap.
  3. Chill the rolls for a couple of hours or up to a day before serving. To slice, use a serrated knife and avoid pressing down too hard so each pinwheel maintains its shape. Slice each roll into eight pinwheels.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: Mix
  • Cuisine: American

Nutrition

  • Serving Size: 4 pinwheels
  • Calories: 193
  • Sugar: 1.3g
  • Sodium: 520.9mg
  • Fat: 11.7g
  • Saturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 17.8g
  • Fiber: 0.1g
  • Protein: 4.6g
  • Cholesterol: 28.7mg

Keywords: pinwheels recipe, basil pinwheels recipe, tortilla pinwheels