Wrap And Roll Basil Pinwheels Food

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

WRAP AND ROLL BASIL PINWHEELS

Steps:

• Spread eash tortilla with 1/3 of the Boursin cheese.
• Add a layer of the large basil leaves to cover the cheese.
• Divide the roasted red pepper strips between the tortillas over the basil leaves, about 1-2 inches apart.
• Top with meat slices.
• Spread each with a tsp of the mayonnaise.
• Roll up the tortillas tightly, into a spiral, enclosing the filling.
• Wrap each in plastic wrap and chill the rolls for at leat 2 hours to blend the flavors.
• To serve, remove the rolls from the refrigerator and take the plastic wrap off of each roll.
• Cut each roll into 1-inch slices.