Easy Tortilla Pinwheels (Printable version)

Bite-sized tortilla rolls with creamy cheddar filling, colorful peppers, and green onions. Perfect party appetizer ready in 15 minutes.

# What you need:

→ Base

01 - 4 large flour tortillas (10-inch)

→ Creamy Filling

02 - 8 oz cream cheese, softened
03 - 1/4 cup sour cream
04 - 1/2 cup shredded cheddar cheese
05 - 1/4 cup finely chopped red bell pepper
06 - 1/4 cup finely chopped green onions
07 - 1/4 cup finely chopped black olives (optional)
08 - 1/4 tsp garlic powder
09 - 1/4 tsp salt
10 - 1/4 tsp black pepper

# How To:

01 - In a medium bowl, beat the cream cheese and sour cream together until completely smooth and well incorporated.
02 - Stir in the cheddar cheese, red bell pepper, green onions, black olives if using, garlic powder, salt, and black pepper until uniformly distributed throughout the mixture.
03 - Lay a tortilla flat on a clean work surface. Spread one-fourth of the filling evenly across the entire surface, extending to the edges for complete coverage.
04 - Roll the tortilla up snugly from one end to the other, applying gentle pressure to create a tight cylinder. Repeat with remaining tortillas and filling.
05 - Wrap each rolled tortilla securely in plastic wrap and refrigerate for at least 1 hour. This firms the filling and ensures clean, neat slices.
06 - Remove from plastic wrap and slice each roll into 6 even pinwheels. Arrange on a serving platter and serve immediately, or keep refrigerated until ready to serve.

# Expert Advice:

01 -
  • They come together in literally fifteen minutes flat but look like you put in way more effort
  • The filling is endlessly customizable based on what you have in your crisper drawer
  • These actually taste better after chilling so you can make them hours ahead of your guests arriving
02 -
  • Room temperature cream cheese is absolutely essential here or your filling will tear the tortillas when you try to spread it
  • Refrigerating the rolled tortillas is what makes the difference between messy squished bites and perfect pinwheel spirals
  • Use your sharpest knife for slicing and wipe the blade clean between cuts for the prettiest results
03 -
  • Spread the filling completely to the edges of each tortilla so you don't end up with plain tortilla ends in your pinwheels
  • If your tortillas seem stiff you can microwave them for 10 seconds before rolling to make them more pliable

Go back