Easy Tortilla Pinwheels (Print)
Bite-sized pinwheels with creamy cheddar filling, colorful vegetables, and soft flour tortillas. Ready in 15 minutes.
# What You Need:
→ Base
01 - 4 large flour tortillas (10-inch diameter)
→ Creamy Filling
02 - 8 oz cream cheese, softened to room temperature
03 - 1/4 cup sour cream
04 - 1/2 cup shredded sharp cheddar cheese
05 - 1/4 cup finely diced red bell pepper
06 - 1/4 cup finely chopped green onions
07 - 1/4 cup finely chopped black olives
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - Combine softened cream cheese and sour cream in a mixing bowl. Beat with a spoon or electric mixer until completely smooth and spreadable, approximately 2 minutes.
02 - Add shredded cheddar, diced red bell pepper, chopped green onions, black olives, garlic powder, salt, and pepper to the cream cheese mixture. Stir thoroughly until all ingredients are evenly distributed throughout the filling.
03 - Place one tortilla flat on a clean cutting board or work surface. Spread one-quarter of the filling mixture evenly across the entire tortilla surface, extending completely to the edges. Roll tightly from one end to form a compact cylinder.
04 - Repeat the spreading and rolling process with the remaining three tortillas and filling portions. Ensure each roll is tight and uniform to prevent gaps in the pinwheel slices.
05 - Wrap each rolled tortilla individually in plastic wrap. Refrigerate for a minimum of 1 hour, up to overnight. Chilling firms the filling and ensures clean, neat slicing.
06 - Remove plastic wrap from chilled rolls. Using a sharp knife, slice each roll into 6 equal pinwheels approximately 1 inch thick. Arrange on a serving platter and serve immediately, or keep refrigerated until ready to serve.
# Expert Advice:
01 -
- They come together in under 20 minutes but look like you put in way more effort
- You can prep them the night before and slice right before serving
02 -
- Cold tortillas can crack when you roll them, so let them sit on the counter for about 15 minutes first
- A sharp serrated knife makes the cleanest cuts through the spirals without squishing them
03 -
- Use an offset spatula to spread the filling evenly without tearing the tortillas
- If your rolls feel too soft to slice cleanly, pop them in the freezer for 15 minutes before cutting