Sun-Dried Tomato and Pesto Pinwheels
Sun-Dried Tomato and Pesto Pinwheels are a delightful appetizer that combines the tangy flavor of sun-dried tomatoes with the aromatic essence of basil pesto, all wrapped in a soft tortilla. Perfect for parties or as a quick snack, these pinwheels are not only easy to make but also visually stunning. With vibrant colors and mouthwatering aromas, they’re sure to impress your guests and leave them asking for the recipe!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 7 minute
- Yield: Approximately 8 servings (16 slices) 1x
- Category: Appetizer
- Method: No-cook
- Cuisine: Italian
Ingredients
Scale
- 2 large flour tortillas
- 4 oz cream cheese, softened
- 1/2 cup basil pesto
- 1/2 cup sun-dried tomatoes, chopped (oil-packed)
- 1 cup fresh spinach leaves
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare your workspace by clearing your kitchen counter and gathering all ingredients.
- Soften the cream cheese at room temperature for about 15 minutes.
- In a mixing bowl, combine softened cream cheese and basil pesto until smooth.
- Spread the mixture evenly over each tortilla, then layer with sun-dried tomatoes, spinach, and Parmesan cheese.
- Starting from one end, tightly roll up each tortilla into a log shape.
- Slice each roll into 1-inch pieces and arrange on a serving platter.
Nutrition
- Serving Size: 2 slices (50g)
- Calories: 170
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: For added flavor, consider including roasted red peppers or feta cheese as variations. To store leftovers, keep pinwheels in an airtight container in the fridge for up to three days. For freezing, wrap tightly in plastic wrap or foil before baking.