How to Make Party Tortilla Pinwheels
Summer is the season for potlucks, cookouts, picnics, family reunions, and a whole host of other celebrations. These Party Tortilla Pinwheels are the perfect appetizers to serve at those occasions and many more. This easy recipe makes quite a few pinwheels, which is a good thing because these tortilla roll-ups will disappear in no time.
We created this pinwheel recipe with party food in mind. Fresh tomatoes, spinach, and cilantro are rolled between a layer of cream cheese and tortilla shell. This vegetarian-friendly recipe will please all party-goers no matter their eating habits. Even if a party isn't on your list of weekend plans, these pinwheels make great snack food. They're healthy alternatives for your family to eat as compared to most other snacks. Break out your food processor and these easy, delicious Party Tortilla Pinwheels will practically make themselves!
Yields60 roll-ups
Ingredients
- 1 tablespoon roughly chopped jalapeno
- 4 green onions, including some of the light green tops, roughly chopped
- 16 ounce cream cheese at room temperature
- 1 1/2 tablespoon tablespoon dry ranch dressing mix (about half of one envelope)
- Black pepper
- 5 cup baby spinach leaves, stems removed and leaves washed and dried well
- 5 large Roma tomatoes, very thinly sliced
- 1 cup finely chopped fresh cilantro leaves (optional)
- 12 large flour tortillas
- Salsa and Ranch Dressing for dipping
Instructions
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In a food processor, finely chop the jalapeno and onion. Add the cream cheese, ranch dressing mix, and black pepper, and then process until a smooth paste is formed.
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Prepare the spinach leaves, tomatoes, and cilantro and set out in separate bowls.
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Place one tortilla on a clean surface. Spread about 2 tablespoons of the cream cheese mixture over the tortilla, then lay spinach leaves and tomatoes on top in a single layer. If using the cilantro, sprinkle it over the vegetables. Very tightly roll the tortilla and set seam side down on a plate. When all tortillas are rolled, cover tightly with plastic wrap and chill in the refrigerator for 1 hour or up to 2 days before using.
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Use a serrated knife to cut each tortilla roll into 1-inch pieces and arrange on a serving platter. Serve with bowls of salsa and ranch dressing for dipping.