Description
These colorful pinwheels combine creamy cheese, sun-dried tomatoes, and fresh spinach wrapped in tortillas for a quick and flavorful appetizer, perfect for any occasion.
Ingredients
- Fresh baby spinach leaves (6 cups or 5 ounces)
- Burrito size flour tortillas (4, 10-inch)
- Cream cheese or soft goat cheese (8 ounces)
- Sun-dried tomatoes in oil or jarred roasted red peppers (1/3 cup)
- Dried basil (1/2 teaspoon)
- Dried oregano (1/2 teaspoon)
- Garlic powder (1/4 teaspoon)
- Kosher salt (1/4 teaspoon)
- Shredded mozzarella cheese (3/4 cup)
Instructions
- Prep the spinach by wilting it in a skillet with water for 2-3 minutes, then cool and chop.
- Combine spinach, chopped sun-dried tomatoes, cream cheese, basil, oregano, garlic powder, and salt in a bowl until smooth.
- Spread filling on tortillas, add mozzarella, and roll tightly.
- Chill in the refrigerator for at least 2 hours before slicing into pinwheels.
Notes
Ensure spinach is well-drained to avoid sogginess.
Use room temperature cheese for easier mixing.
Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg