Herb and Cheese Pinwheels
Flour tortillas spread with a creamy herb and cheese filling, rolled up with spinach and red pepper, then sliced into pretty pinwheels. A quick, no-cook snack or lunch that's ready in minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 220
- Protein
- 8g
Ingredients
- 2 whole flour tortillas (8 inch)
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- 1 cup fresh spinach leaves
- ¼ cup roasted red pepper, chopped
- 1 tsp dried mixed herbs
Instructions
- 1
In a small bowl, mix the 4 oz softened cream cheese, 1/2 cup shredded cheddar, and 1 tsp dried mixed herbs until well combined.
- 2
Lay the 2 tortillas on a flat surface. Spread half the cheese mixture evenly over each tortilla, leaving a 1/2 inch border at the edge.
- 3
Scatter 1/2 cup spinach leaves and 1/4 cup chopped roasted red pepper over the cheese on each tortilla, pressing gently so they stick.
- 4
Roll each tortilla tightly into a log. Place seam-side down and slice each log into 6 even pinwheels, about 1 inch thick.
- 5
Arrange the pinwheels on a plate and serve immediately, or chill for up to 2 hours before serving.
Tools you’ll need
- small bowl
- spatula or butter knife
- cutting board
- sharp knife
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