Tortilla Pinwheels Recipes

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.

Steps:

• Combine the first 6 ingredients in a bowl. Spread on 1 side of each tortilla and roll up tightly. Cover and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with salsa or picante sauce.

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.

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.

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.

Steps:

• In a small bowl, beat cream cheese and dressing mix until blended. Beat in the onions, green chiles, olives, celery, red pepper and bacon. Spread over tortillas. Roll up. Cut each into 1-in. slices. Refrigerate leftovers.

Steps:

• Place tortillas on flat surface.
• In bowl, combine mayonnaise and mustard.
• Set aside.
• Spread each tortilla with thin layer of cream cheese.
• Spread cream cheese with teaspoon or so of mayonnaise mixture.
• Sprinkle with chopped parsley.
• Top with slices of meat to cover tortilla (slices may overlap slightly).
• Sprinkle with grated cheese.
• Roll up each tortilla, jelly-roll fashion, being careful not to squeeze out filling.
• Wrap each roll securely in plastic wrap.
• Chill at least a couple of hours.
• When ready to serve, slice each tortilla roll-up into 1/2-inch slices.
• Arrange on serving plate.
• Note: yield will vary depending on what size tortilla you use and how many you use.