Cream Cheese Pinwheels (Printable Version)
Savory tortilla roll-ups filled with creamy cheese blend, perfect for gatherings and quick bites.
# What You'll 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
# Step-by-Step:
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 the 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).
06 - Arrange pinwheels on a platter and sprinkle with chopped parsley if desired. Serve chilled.
# Expert Advice:
01 -
- They come together in literally fifteen minutes flat
- You can make them a day ahead and they actually taste better
- People will think you spent way more effort than you actually did
02 -
- Room temperature ingredients are non negotiable for smooth filling
- Refrigerating time is what separates messy blobs from picture perfect pinwheels
- A serrated knife will give you cleaner slices than a straight chef knife
03 -
- Spinach tortillas make these look extra fancy with almost zero effort
- Leftover filling keeps for days and is incredible on bagels