Sunny Mediterranean Pinwheels

Sunny Mediterranean Pinwheels vegetarian recipe

Whip up these Mediterranean pinwheels for a quick bite. They're a favorite party appetizer or a super fast lunch when you're craving something fresh.

Ingredients

  • 4 large whole wheat tortillas
  • 6 tablespoons cream cheese, softened
  • 2 tablespoons sun-dried tomato pesto
  • 0.5 cup fresh spinach, finely chopped
  • 0.5 cup crumbled feta cheese
  • 0.25 cup black olives, pitted and sliced
  • 0.25 cup roasted red peppers, diced
  • 1 tablespoon fresh dill, chopped
  • 0.5 teaspoon black pepper

Instructions

  1. In a medium bowl, combine 6 tablespoons softened cream cheese and 2 tablespoons sun-dried tomato pesto. Mix well until smooth and thoroughly combined.
  2. Lay 1 large whole wheat tortilla flat on a clean work surface. Spread about 2 tablespoons of the cream cheese mixture evenly over the entire surface of the tortilla, leaving a small border around the edges.
  3. Sprinkle about 2 tablespoons of finely chopped fresh spinach, 2 tablespoons of crumbled feta cheese, 1 tablespoon of sliced black olives, and 1 tablespoon of diced roasted red peppers over the cream cheese mixture on the tortilla. Sprinkle with about 0.75 teaspoon of chopped fresh dill and a pinch of black pepper.
  4. Carefully roll the tortilla tightly from one end to the other. Ensure the roll is firm and compact.
  5. Repeat steps 2-4 with the remaining 3 large whole wheat tortillas and the rest of the filling ingredients until all four pinwheels are assembled.
  6. Wrap each rolled tortilla tightly in plastic film and refrigerate for at least 30 minutes to allow the flavors to meld and the pinwheels to firm up, making them easier to slice.
  7. Remove the chilled rolls from the refrigerator. Carefully unwrap each roll and slice it into 1.5 cm (0.5 inch) thick pinwheels using a sharp knife. You should get approximately 6-8 pinwheels per tortilla.
  8. Arrange the Sunny Mediterranean Pinwheels on a serving platter and garnish with an extra sprinkle of 0.5 teaspoon fresh dill and a few whole black olives for presentation. Serve immediately or keep chilled until ready to serve.

View the interactive Sunny Mediterranean Pinwheels recipe