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Tortilla pinwheels recipe

This tortilla pinwheels recipe creates elegant, bite-sized appetizers featuring a creamy cream cheese base mixed with ranch dressing, fresh vegetables, and herbs, all wrapped in large flour tortillas. The result is a colorful, flavorful spiral that's perfect for entertaining. The recipe serves 8-10 people and takes just 15 minutes to prepare, plus chilling time.
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Equipment

  • Large mixing bowl
  • Rubber spatula or wooden spoon
  • Sharp knife
  • Cutting board
  • Plastic wrap
  • Measuring cups and spoons
  • Small bowl for mixing
  • Clean kitchen towels

Ingredients
  

  • For the Filling:
  • 8 oz cream cheese softened
  • 1/2 cup ranch dressing
  • 1/4 cup mayonnaise
  • 1 packet 1 oz ranch dressing mix
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/4 cup diced red onion
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh chives
  • 1/2 cup diced celery
  • 1/4 cup chopped fresh parsley
  • For Assembly:
  • 4 large flour tortillas 10-12 inches
  • 2 cups fresh spinach leaves
  • 1/2 cup shredded lettuce optional

Instructions
 

  • Prepare the Filling: In a large mixing bowl, combine softened cream cheese, ranch dressing, mayonnaise, and ranch dressing mix. Mix until smooth and well combined.
  • Add Vegetables: Fold in the shredded cheddar cheese, diced red and green bell peppers, red onion, green onions, chives, celery, and parsley. Mix until all ingredients are evenly distributed.
  • Prepare Tortillas: Lay each tortilla flat on a clean work surface. Spread about 1/2 cup of the filling mixture evenly across each tortilla, leaving a 1/2-inch border around the edges.
  • Add Greens: Layer fresh spinach leaves evenly over the filling on each tortilla. Add shredded lettuce if using.
  • Roll Tightly: Starting from one edge, roll each tortilla tightly, ensuring the filling stays contained. The tighter the roll, the better the pinwheels will hold together.
  • Wrap and Chill: Wrap each rolled tortilla individually in plastic wrap, twisting the ends to seal. Refrigerate for at least 2 hours or overnight to firm up.
  • Slice and Serve: Remove plastic wrap and using a sharp knife, trim the ends of each roll. Slice into 1-inch thick pinwheels. Arrange on a serving platter with the spiral side up.

Notes

Softened cream cheese is crucial for smooth mixing. Leave it at room temperature for 30-60 minutes before using.
Pat vegetables dry with paper towels to prevent excess moisture from making the tortillas soggy.
For cleaner cuts, wipe the knife blade between slices.
The longer you chill the rolls, the easier they are to slice cleanly.