Pesto Tortilla Pinwheels are fun, easy‑to‑make appetizers or snacks featuring soft tortillas spread with pesto, layered with cheese and fresh veggies or deli meat, then rolled up and sliced into bite‑sized spirals. They’re colorful, flavorful, and perfect for parties or lunches.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30–45 minutes
- Yield: About 12 pinwheels
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large flour tortillas
- 1/2 cup pesto sauce
- 1/2 cup cream cheese or spreadable cheese
- 1 cup shredded mozzarella or provolone
- 4–6 slices deli turkey or ham (optional)
- 1 cup baby spinach or arugula
- 1/2 red bell pepper, thinly sliced
- 1/4 cup sun‑dried tomatoes, chopped (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Lay a tortilla flat on a clean surface.
- Spread a thin, even layer of cream cheese over the tortilla, leaving a small border around the edges.
- Spread pesto sauce evenly over the cream cheese layer.
- Sprinkle shredded cheese over the pesto.
- Add sliced deli turkey or ham if using, followed by baby spinach or arugula, red bell pepper slices, and sun‑dried tomatoes if desired.
- Season lightly with salt and pepper.
- Tightly roll up the tortilla from one end into a log.
- Wrap the roll in plastic wrap and refrigerate for 15–30 minutes to firm up.
- Unwrap and slice into 1‑inch pinwheels using a sharp knife. Serve chilled or at room temperature.
Notes
- Chilling before slicing helps pinwheels hold their shape.
- Customize fillings with different veggies, sauces, or cheeses.
- Best eaten fresh but can be stored for up to 3 days in the fridge.
- Use flavored tortillas for extra color and taste.
Nutrition
- Serving Size: 3 pinwheels
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg
Find it online: https://thefamilycooking.com/pesto-tortilla-pinwheels/
