Cream Cheese Pinwheels (Printable)
Savory tortilla roll-ups with creamy cheese filling, ready in 15 minutes.
# What You 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
# Directions:
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 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. Arrange on a platter, sprinkle with parsley if desired, and serve chilled.
# Expert Tips:
01 -
- You can make them the night before and they actually taste better after chilling
- The filling stays creamy and rich without any cooking required
- People reach for them first and always ask what is inside
02 -
- Cold tortillas crack when you roll them so let them sit at room temperature first
- A serrated knife cuts through the rolled tortillas cleaner than a straight blade
- The chilling step is not optional or your pinwheels will unravel while slicing
03 -
- Use an offset spatula for spreading the filling evenly and quickly
- Twist the ends of the plastic wrap like a candy wrapper for the tightest roll