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Tortilla Pinwheels

Flour tortillas rolled with herbed cream cheese, ham, red bell pepper and spinach, sliced into colorful spirals.

By Wanda Oyola 1 h 20 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Spiral slices of flour tortilla rolled with cream cheese, ham, spinach and red bell pepper, cut side up on a platter.

Tortilla pinwheels are the make-ahead party snack that looks fancy and takes almost no effort: flour tortillas spread with a creamy herb filling, rolled up tight with spinach, chilled and sliced into bite-size spirals. The red pepper and pink ham make every slice colorful on the platter.

The Thermomix® TM7™ dices the ham and red bell pepper in three seconds, chops the garlic and green onion, then blends the cream cheese filling and folds everything together on reverse. All that is left is spreading, rolling and a rest in the fridge, so the rolls hold their shape when you cut them.

Made in the Thermomix® TM7™

Tortilla Pinwheels

Makes: About 40 pinwheels

  • Prep20 min
  • Cook0 min
  • Total1 h 20 min
  • Serves12

Ingredients

Instructions

  1. Place the red pepper and ham in the mixing bowl and chop 3 sec/speed 4, until finely diced. Spread on paper towels and pat dry.
  2. Place the garlic and green onions in the mixing bowl and chop 3 sec/speed 7. Scrape down the sides with the spatula.
  3. Add the cream cheese, sour cream, dill, salt and pepper and mix 20 sec/speed 4, until smooth.
  4. Add the diced pepper and ham and mix 15 sec/reverse/speed 3.
  5. Spread a quarter of the filling over each tortilla, all the way to the edges. Cover with a single layer of spinach leaves, leaving the last 2 cm (3/4 in) on one side without spinach so it seals.
  6. Roll each tortilla up tightly, ending at the side without spinach. Wrap each roll tightly in plastic wrap and refrigerate at least 1 hour.
  7. Trim the ends and cut each roll into 2 cm (3/4 in) slices with a sharp knife. Arrange them cut side up on a platter.

Tips

  • Pat the diced pepper and ham very dry: extra moisture makes the filling runny and the tortillas soggy.
  • Make ahead: the wrapped rolls keep 1 day in the fridge. Slice them just before serving so they look fresh.
  • Change it up: use sliced turkey instead of ham, or add 50 g (1/2 cup) of grated cheddar to the filling.

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