Tortilla Pinwheels Food

TORTILLA PINWHEELS

Steps:

• IN a bowl, combine the first seven ingredients until blended. Spread over tortilla. Roll up; wrap in plastic. Refrigerate for 2-3 hours or until firm. Cut into 1-in. slices. Serve with salsa.

TORTILLA PINWHEELS

Steps:

• In a microwave safe bowl, soften the cream cheese in the microwave for about 10-20 sec.
• Dice onions and olives fine and add to the cream cheese.
• Now add the ranch dressing mix and stir this all together.
• Spread about 1-2 Tbs. of mixture onto a flour tortilla and top with a piece of meat and a piece of cheese. You may use the meat or cheese of your choice. I usually make some with ham and cheddar and some with turkey and swiss.
• Roll these up and wrap in a piece of saran wrap.
• Place in refrigerator for about 2 hours or overnight and allow them to set.
• Slice into 1 inch. pieces and enjoy.
• Cooking time includes the time to set in refrigerator.

TORTILLA PINWHEELS

Steps:

• Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
• Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.

APPETIZER TORTILLA PINWHEELS

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

17 BEST PINWHEEL RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fun and unique lunch in 30 minutes or less!

PESTO TORTILLA PINWHEELS RECIPE

Steps:

• In a bowl, beat together the cream cheese, pesto, and Parmesan cheese until smooth. Spread 1/3 of the mixture on top of one of the tortillas. Top cream cheese/pesto mixture with turkey or ham. Roll up tortilla tightly and wrap with plastic wrap. Refrigerate for 2-4 hours.
• Remove from refrigerator and unwrap. Slice into rounds and display on serving plate or tray.

CHICKEN TORTILLA PINWHEELS

Steps:

• In a medium size bowl, mix together the cream cheese, garlic powder, onion powder, creole seasoning, green onions, parsley, salt and pepper until thoroughly combined.
• Spread about 3 tablespoons each of the cream cheese mixture evenly over the 5 tortillas, leaving a 1 inch border on all sides.
• Next, layer the cream cheese mixture with shredded chicken followed by baby spinach. And sprinkle evenly each tortilla with red bell pepper and cheese. Or you can also vary the toppings by sprinkling only with bacon bits in some of the tortillas. Get creative with the stuffing variation.
• Tightly roll up each tortilla and secure with a foil wrap, place sandwich in the refrigerator for about 30 minutes, this helps to keep it in shape.
• When ready to serve, take off the wrap, using a sharp knife, slice each tortillas into 4 to 5 pinwheels or in the thickness you prefer.

TORTILLA PINWHEELS

Steps:

• Mix together all ingredients.
• Spread on tortillas. Put each tortilla in separate piece of wax paper and roll up.
• Chill in refrigerator until firm. Slice 1/4 to 1/2 inch thick. Serve with picante sauce.

REUBEN TORTILLA PINWHEELS

Steps:

• Mix together cream cheese and Russian dressing until smooth and creamy. Mix in sauerkraut. Spread one side of a tortilla with cream cheese mixture, almost all the way to the edges. Sprinkle with about 1 oz of cheese. Lay a few slices of corned beef on top of the cheese. Roll up tortilla tightly. Repeat with remaining ingredients, laying rolled tortillas on a plate. Cover and refrigerate for at least 1 hour. Remove from refrigerator and slice into rounds and serve.

TORTILLA PINWHEELS WITH CREAM CHEESE FILLING

Steps:

• Gather the ingredients.
• Place the sour cream and cream cheese in a bowl mix with an electric mixer on low until well blended. Add the green onions, chiles, and cheddar cheese. Beat just until blended. Taste and add salt and ground black pepper, as needed.
• Spread mixture thinly and evenly over tortillas to within about 1/4 inch of the edges.
• Roll each filled tortilla up jellyroll fashion, wrap each tortilla in plastic wrap, and refrigerate if you're making ahead.
• Serve with your favorite salsa or a few different dips. Ranch dressing, guacamole , and sour cream are all good choices. Slice, serve, and enjoy.