Ingredients
Cream Cheese Filling:
- 8 oz cream cheese, softened at room temperature
- 4-5 green onions, finely chopped
- ½ cup bell pepper, finely chopped (mix of red and green)
- ¼ cup carrots, shredded
- ¼ cup broccoli, finely chopped
- 1 teaspoon dry oregano
- 1 teaspoon garlic powder
- 1 teaspoon dry parsley flakes
- ¼ teaspoon salt, adjust to taste
- ⅛ teaspoon black pepper powder, adjust to taste
Pinwheels Assembly:
- 4 flour tortillas
- Cream cheese filling from above
- 1-2 cups baby spinach leaves
- ½ cup shredded cheese (Mexican cheese blend)
- Red chili flakes, optional and to taste
Instructions
- Prepare Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese with salt, black pepper, oregano, garlic powder, and parsley flakes. Mix thoroughly until the spices are evenly incorporated. If the cream cheese is too firm to mix easily, microwave it for 10-15 seconds to soften. Next, add the finely chopped green onions, bell peppers, shredded carrots, and chopped broccoli to the mixture and stir well. Divide the filling into 4 equal portions.
- Warm Tortillas: Lightly warm each tortilla for about 15 seconds in the microwave or on the stovetop. This softens them, making them easier to roll without cracking.
- Assemble Pinwheels: Spread one portion of the cream cheese mixture evenly over a tortilla, reaching as close to the edges as possible. Sprinkle a generous layer of shredded Mexican cheese blend over the cream cheese. Optionally, add red chili flakes to taste. Layer with an even amount of baby spinach leaves, keeping them centralized and avoiding the edges to help with rolling adhesion.
- Roll and Wrap: Carefully roll the tortilla from one side to the other tightly. Use a little extra cream cheese at the end edge to act as glue to keep the roll sealed. Place the rolled tortilla seam-side down on a piece of plastic wrap. Wrap tightly, tucking the sides in. Repeat for the remaining tortillas.
- Chill: Refrigerate the wrapped tortilla rolls for at least 1 hour to allow them to set and make slicing easier. They can be refrigerated overnight if desired.
- Slice: Once chilled, unwrap the rolls and slice each into 6-7 pieces approximately ½ inch thick, creating bite-sized pinwheels.
- Serve Cold: Serve the pinwheels chilled with your favorite dipping sauce for a fresh and creamy appetizer.
- Bake to Warm: To serve warm, preheat the oven to 375°F. Line a baking tray with aluminum foil and spray with cooking oil. Arrange the sliced pinwheels on the tray in a single layer and bake for 10-15 minutes until the cheese melts and edges turn golden and crispy. Flip the pinwheels halfway through baking for even crispness.
- Air Fry to Warm: Alternatively, place the pinwheel slices in an air fryer basket. Air fry at 370°F for 6-8 minutes, rotating halfway through until cheese melts and edges become golden brown.
Notes
- Warming the tortillas before rolling prevents cracking and makes rolling easier.
- Chilling the rolls is essential to ensure they slice cleanly and hold their shape.
- Feel free to customize the filling with other finely chopped vegetables or herbs according to your taste.
- Serve with dipping sauces like salsa, ranch, or guacamole for extra flavor.
- Pinwheels can be made ahead and stored in the refrigerator for up to 24 hours.
- For a gluten-free option, substitute flour tortillas with gluten-free tortillas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
