Easy Tortilla Pinwheels (Print View)

Colorful bite-sized wraps with creamy filling, perfect for parties and quick snacks.

# What You'll 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 cheddar cheese
05 - 1/4 cup finely chopped red bell pepper
06 - 1/4 cup finely chopped green onions
07 - 1/4 cup finely chopped black olives
08 - 1/4 tsp garlic powder
09 - 1/4 tsp salt
10 - 1/4 tsp freshly ground black pepper

# Method:

01 - Whip the softened cream cheese and sour cream in a medium bowl until completely smooth and lump-free, about 2 minutes.
02 - Fold in the shredded cheddar, diced red bell pepper, green onions, black olives, garlic powder, salt, and pepper until evenly distributed throughout the mixture.
03 - Place a tortilla on a flat surface and spread one-quarter of the filling evenly across the entire surface, extending to the edges for uniform rolling.
04 - Roll the tortilla tightly from one end to the other, applying gentle pressure to create a compact cylinder. Wrap securely in plastic wrap. Repeat with remaining tortillas.
05 - Refrigerate the wrapped rolls for at least 1 hour or up to overnight. Chilling firms the filling, ensuring clean, uniform slices.
06 - Unwrap the chilled rolls and cut each into 6 equal pinwheels using a sharp knife. Arrange on a serving platter and serve immediately, or keep refrigerated until ready to serve.

# Insider Tips:

01 -
  • These come together in minutes but taste like you fussed for hours
  • The filling is endlessly customizable to whatever you have in the fridge
  • Kids actually get excited about eating vegetables when they are tucked inside
02 -
  • Cold tortillas will crack when you try to roll them so let them sit on the counter first
  • Overfilling makes them impossible to roll tight so resist the urge to add more
  • A serrated knife works better than a straight blade for cutting through the tortilla
03 -
  • Use an offset spatula to spread the filling evenly without tearing the tortilla
  • If the tortillas start cracking slightly run them under warm water for ten seconds

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