Tortilla Pinwheels

Unwrap a world of flavor with these easy, make-ahead Tortilla Pinwheels – the perfect appetizer for any gathering!

tortilla pinwheels

AuthorFatimaDifficultyBeginner

Yields48 Servings
Prep Time20 mins

 1 package (8 ounces) cream cheese, softened
 1 cup shredded cheddar cheese
 1 cup sour cream
 1 can (4-1/4 ounces) chopped ripe olives
 1 can (4 ounces) chopped green chiles, well drained
 ½ cup chopped green onions
 Garlic powder, to taste
 Seasoned salt, to taste
 5 (10-inch) flour tortillas
 Salsa (optional, for serving)

1

In a bowl, beat together cream cheese, cheddar cheese, and sour cream until blended.

2

Stir in olives, green chiles, green onions, garlic powder, and seasoned salt.

3

Spread the mixture evenly over the tortillas, then roll them up tightly.

4

Wrap each rolled tortilla in plastic wrap, twisting the ends to seal. Refrigerate for several hours.

5

Before serving, unwrap and slice the tortillas into 1/2- to 3/4-inch slices using a serrated knife. Serve with salsa if desired.

Tips:

  • Make these pinwheels a day ahead to save time. They can be stored for up to 24 hours.
  • To prevent sogginess, measure the sour cream accurately and don't drain the chiles. The liquid adds creaminess to the filling.
  • Store leftovers in an airtight container and consume within a day or two for the best taste and texture.

Enjoy these Appetizer Tortilla Pinwheels as a delightful start to your next party or gathering!

Ingredients

 1 package (8 ounces) cream cheese, softened
 1 cup shredded cheddar cheese
 1 cup sour cream
 1 can (4-1/4 ounces) chopped ripe olives
 1 can (4 ounces) chopped green chiles, well drained
 ½ cup chopped green onions
 Garlic powder, to taste
 Seasoned salt, to taste
 5 (10-inch) flour tortillas
 Salsa (optional, for serving)

Directions

1

In a bowl, beat together cream cheese, cheddar cheese, and sour cream until blended.

2

Stir in olives, green chiles, green onions, garlic powder, and seasoned salt.

3

Spread the mixture evenly over the tortillas, then roll them up tightly.

4

Wrap each rolled tortilla in plastic wrap, twisting the ends to seal. Refrigerate for several hours.

5

Before serving, unwrap and slice the tortillas into 1/2- to 3/4-inch slices using a serrated knife. Serve with salsa if desired.

Tortilla Pinwheels