Best Tortilla Pinwheels Recipes

APPETIZER TORTILLA PINWHEELS

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.

TORTILLA PINWHEELS

Steps:

• Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
• Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.

VEGGIE RANCH TORTILLA PINWHEELS

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.

TORTILLA PINWHEELS

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.

QUICK TORTILLA PINWHEELS

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.

TORTILLA HAM PINWHEELS

Steps:

• In a small bowl, beat the cream cheese and salad dressing mix until blended. Spread over one side of each tortilla. Top with ham; roll up. Refrigerate for 1 hour. Cut into 1-in. slices.

TORTILLA PINWHEELS

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.

BLACK BEAN TORTILLA PINWHEELS

Steps:

• Beat cream cheese and sour cream until well blended.
• Stir in Monterey Jack cheese, olives, onion, salt, and garlic powder.
• Cover and refrigerate for 2 hours.
• Process beans in a food processor until smooth.
• Spread each tortilla with a thin layer of beans.
• Spread layer of cream cheese mixture over beans.
• Roll up tightly, wrap in plastic wrap and refrigerate until well chilled.
• Cut into 3/4 inch slices (on a bias?).
• Serve with salsa.

BLACK BEAN TORTILLA PINWHEELS

Steps:

• 1. Beat cream cheese until smooth and fluffy. Beat in the sour cream, until thoroughly blended.
• 2. fold in the onions, cheese, olives, season salt, and garlic powder. Taste and add more seasoning if prefer. I've also made them spicier with red pepper flakes. I made that optional. Cover and refrigerate for 2 hours.
• 3. Spread thin layer of black beans and a then a thin layer of cream cheese mixture over tortilla's.
• 4. Trim ends and wrap each in plastic wrap and place back in refrigerator until chilled - I usually make these the night before.
• 5. Cut tortilla's into about 3/4 inch thick slices - plate and serve with salsa.

OLD GLORY #1 - TORTILLA DESSERT WRAPS (OR PINWHEELS)

Steps:

• Use a sharp knife to trim the curved edges of 2 opposite sides of the flour tortillas to a 6-in width (Easy to do 3 at a time, makes spreading the ingredients a uniform process & makes slicing easy in equal segments). Set prepared tortillas aside & cover w/a slightly moistened kitchen towel or washcloth.
• Mix cream cheese w/powdered sugar till well-combined & smooth. Divide mixture into 3 equal portions in separate bowls.
• Add 3 tbsp strawberry preserves to the 1st bowl & mix well. Add 3 tbsp blueberry preserves to the 2nd bowl & mix well. Cut banana in sml pieces, add to the 3rd bowl & mash into cream cheese mixture till fully incorporated & smooth.
• "Eyeball" the strawberry & blueberry mixtures for desired color. If a darker color is desired, add food coloring 1 drop at a time till you're happy w/the color.
• Assembly: Put 1 pre-cut tortilla on your work surface & spread 1/3 of the strawberry mixture over the tortilla surface. Place a 2nd tortilla 1-in to the right (keeping the end cuts lined up) & spread 1/3 of the banana mixture over the tortilla surface. Place a 3rd tortilla 1-in further to the right (lined up again) & spread 1/3 of the blueberry mixture over the tortilla surface.
• Begin w/the tortilla flat on the work surface & roll them together into a circular log. The log will be fairly substantial in size & should be compact, but not so tight that your filling wants to "escape". Wrap ea log snugly in foil or plastic wrap, so they do not come apart & their shape is retained. Repeat assembly steps w/rest of tortillas & ingredients. Refrigerate tortilla logs at least 2 hrs or put in your freezer for at least 1 hours.
• Remove from refrigerator or freezer & cut logs immediately w/a very sharp knife into 3-in servings (6), 2-in servings (9) or 1-in pieces (18). Serve immediately or refrigerate covered in plastic wrap till ready to serve.
• Serving Suggestion: Put on serving platter w/dish of cool whip & garnish w/banana slices + halved fresh strawberries & fresh blueberries. I bet kids would like a dish of red & blue M&M's on the side too!

VEGGIE TORTILLA PINWHEELS

Steps:

• In a large bowl, beat the cream cheese and salad dressing mix until blended. Stir in the beef, broccoli, cauliflower, onions and olives. , Spread over tortillas; roll up tightly and wrap in plastic. Refrigerate for at least 2 hours. , Unwrap and cut into 1/2-in. slices. Serve with salsa if desired.

CREAM CHEESE TASTY TORTILLA PINWHEELS

Steps:

• Soften cream cheese, slice up your green onions and add your herbs -- I taste as I go and there are many combinations but this has been my favorite. Blend well and put your tortillas on a flat surface. Spread cream cheese mixture to edges and roll up.
• If you use the 6 inch tortillas it makes about 6 or 7 rolls depending on how thick you spread the cheese.
• Put in the refrigerator covered with saran wrap. Let them chill back until they are firm. Then remove and cut in 3/4 inch slices. Arrange on a dish with toothpicks and have your salsa in the center to dip!
• Delicious!

GREEN CHILE TORTILLA PINWHEELS

Steps:

• Mix cream cheese, chilies, garlic salt and 2 tablespoons picante together.
• Spread on tortillas.
• Roll tortillas tightly, like a jelly roll and wrap in plastic wrap.
• When ready to serve, cut in 1/2-inch pieces.
• Serve with additional picante sauce for dipping.

MEAT AND CHEESE TORTILLA PINWHEELS

Steps:

• 1. Spread a good amount of the softened cream cheese on a tortilla.
• 2. Sprinkle with the chives.
• 3. Place the thin Buddig meat in a layer on the top of the cream cheese and chives.
• 4. Roll up the tortilla and cut in 1/2" sized pieces.

APPETIZER TORTILLA PINWHEELS

Steps:

• Mix all filling ingredients together thoroughly, adding garlic powder and seasoned salt to taste.
• Divide filling and spread evenly over tortillas; roll up tortillas.
• Cover tightly with plastic wrap, twisting ends.
• Refrigerate for several hours.
• Unwrap; cut in slices 1/2" to 3/4" thick.
• Garnish with parsley.

EASY CHEESY CHICKEN TORTILLA PINWHEELS

Steps:

• 1. Blend first four ingredients and half the pimientos together. Use a food processor to really make it easy, but don't over-process. Just pulse as you add each ingredient. Add the rest of the pimientos and the green onion and pulse a couple of times, but you want them to show-for some color-so don't overdo it. Season with garlic salt and/or salt and pepper. *The pimientos give the mixture a distinctive, slightly spicy flavor, so you might want to use less or substitute something else, like chopped tomatoes or red bell pepper, for color.
• 2. Lay out a piece of Saran Wrap on a flat surface and put one tortilla in the middle. Put a scoop of the chicken mixture in the middle of the tortilla and spread it out pretty thinly, staying at least ½-inch away from the edge and 1-inch away from the edge farthest from you. Sprinkle lightly with shredded cheese. Roll the tortilla away from you, beginning by tucking the first edge in pretty small but then just roll firmly, not squeezing or getting it too tight. Avoid oozing. (Assume that your first tortilla will be for you and your helper to eat! ;-) By the second try, you'll have the hang of it!) Roll the tortilla into the piece of Saran Wrap and twist the ends of the wrap to keep it from drying out. When you've used all the filling, you and your helper get to lick the bowl! Then put your tortilla rolls in the refrigerator for AT LEAST two hours to get firm. (You can make these a day or two before and slice them right before the party.)
• 3. When you're ready to serve, slice the tortilla rolls into bite-sized pinwheels, about 1" wide. Use a really sharp knife so you don't flatten the pinwheels. A serrated knife, like a bread knife, works best. The ends of the rolls will be ugly, so discard those. (Yeah, right! ;-), you know where to throw them, right?) arrange the pinwheels on a plate with a little fresh parsley or lettuce leaves before serving. Makes about 50 1" pinwheels. This recipe is really adaptable. Use ingredients you like or that you have on hand. Leave out the chicken and just use the cream cheese-really good! Or use ham instead of the chicken, or lay thin-sliced luncheon meat on top of the cream cheese. It's hard to mess them up.

TORTILLA CHEESY PINWHEELS

Steps:

• Mix all of the filling ingredients (everything but the tortillas) together thoroughly.
• Divide the filling and spread evenly over the tortillas.
• Roll up the tortillas.
• Tightly wrap individually in plastic wrap, twisting the ends.
• Refrigerate for several hours.
• (I make the day ahead and refrigerate overnight but they taste great within a couple of hours).
• Unwrap and cut in slices, approx 1/2" thick.

WHOLE WHEAT TORTILLA PINWHEELS

Steps:

• In a medium bowl, mix together cream cheese, taco seasoning and picante sauce. Stir until smooth and well blended. Fold in black olives, green chiles(if using), cheese, peppers, and cayenne and garlic(if using).
• Place one tortilla on a plate; spread a thin layer of cream cheese mixture onto the tortilla. Fold sides of tortilla in, fold bottom of tortilla up, and roll to opposite end. Cut into ½ -inch slices and place pinwheels on a festive serving platter.
• Repeat with remaining tortillas. Serve immediately or cover and chill until serving time. Enjoy!

TORTILLA PINWHEELS

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.

BUFFALO CHICKEN TORTILLA PINWHEELS RECIPE - (4.2/5)

Steps:

• In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions. Beat until blended. Stir shredded chicken into mixture by hand. Spread approximately 3/4 cup of mixture on top of one of the tortillas. Roll up tortilla tightly, but without shifting the mixture too much. Repeat with remaining tortillas. Place rolled tortillas on a place and cover with plastic wrap. Refrigerate for 2-4 hours. Remove from refrigerator and unwrap. Slice each rolled tortillas in half and then each half into 3 slices, discarding ends. Place pinwheel slices on serving plate or tray.