Cream Cheese Tortilla Roll Ups
Enjoy these vegetable cream cheese pinwheels for a simple appetizer or snack!
Servings: 40 pinwheels
Ingredients
- 16 oz cream cheese blocks 2 blocks
- 2 teaspoons garlic powder
- 2 teaspoons dried shallots
- 8 oz sweet mini peppers, about 1 cup chopped
- 1 1/2 teaspoons fresh dill
- 2 tablespoons fresh chives
- kosher salt and black pepper to taste
- 6 large flour tortillas *large is better - around 12 inches!
Instructions
- Combine the cream cheese, garlic powder, dried shallots, chopped mini peppers, dill, and chives in a bowl and mix till fully combined. Taste and adjust any seasonings, keeping in mind the flavors will increase as it chills. Spread the mixture thin on a large tortilla.
- Roll the tortilla tightly, starting at one end and rolling to the other till it forms a log. Place the tortilla in cling wrap and roll it up to seal. Refrigerate for at least 1 hour and up to 1 day.
- Use a very sharp knife to cut the tortillas into 3/4-1" slices. Wipe the knife between slices for the best cut. Serve cold or at room temperature. Flavors will increase the longer you refrigerate the pinwheels.
Notes
- Any tortilla can be used for these. Feel free to substitute gluten free or wheat.
- Tortilla roll ups will keep best up to 2-3 days and be good up to 5 days, but may begin to get soggy depending on what vegetables you use. Spinach, zucchini, and tomatoes release more moisture if you use those.
- Dried dill and chives can be used, but add a very small amount (like 1/2 teaspoon) or the flavor may be overpowering.
- Cream cheese can be subbed for Garlic and Herb Boursin cheese (don't add extra spices) or hummus for a dairy free alternative.
Nutrition
Serving: 2pinwheels | Calories: 56kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 69mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 337IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 0.2mg
