Veggie Tortilla Pinwheels | Vegetarian Tortilla Roll Ups
These vegetarian tortilla pinwheels (veggie tortilla roll-ups) are fun, quick, easy to make, and always a hit! Loaded with fresh vegetables, cream cheese, and spinach these bite-sized veggie pinwheels can be served cold or warm (baked or air-fried). Perfect as an appetizer, school lunch, or snack!
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TORTILLA PINWHEELS | Tortilla Roll Ups | Rainbow Pinwheels | Vegetarian | Healthy
These veggie pinwheels are colorful spinach tortilla roll ups with ranch, mayochup and cream cheese. It is perfect for school lunch
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SPINACH PINWHEELS
⬇️⬇️INGREDIENTS ⬇️⬇️
▶Spinach Tortilla
▶Bell peppers
▶Onion
▶Red Cabbage
▶Cream Cheese
▶Black beans (canned/ boiled at home)
▶Mozzarella cheese
▶Old cheddar cheese
▶Mayochup
▶Ranch
⬇️⬇️ METHOD ⬇️⬇️
1️⃣ Cut all the vegetables in slices
2️⃣In a large tortilla, spread cream cheese
3️⃣Then layer all the sliced vegetables (bell peppers, onion, purple cabbage)
4️⃣Add black beans
5️⃣Now add grated cheese (Mozzarella and old shedder)
6️⃣ Add mayochup and ranch
7️⃣ Roll up each tortilla tightly. Cut crosswise into pinwheels and serve
NOTE: You can add any veggies, dressing and cheese according to your taste and preferences.
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Ree Drummond's Pinwheels 3 Ways | The Pioneer Woman | Food Network
From spicy meats to bright veggies, Ree makes a variety of party-pleasing mini wraps!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pinwheels 3 Ways
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr 20 min (includes chilling time)
Active: 20 min
Yield: 12 to 16 servings
Ingredients
Base Spread and Tortillas:
Two 8-ounce blocks cream cheese, softened
1/4 cup jarred pesto
2 burrito-size spinach tortillas
2 burrito-size whole wheat tortillas
2 burrito-size jalapeno-Cheddar tortillas
Veggie Pinwheels:
1 cup spinach leaves, chopped
One 6-ounce jar marinated artichoke hearts, chopped
1/4 cup sliced green olives
1/4 cup sliced sun-dried tomatoes
Meaty Pinwheels:
4 slices Swiss cheese
8 large slices pepperoni
8 large slices salami
8 large slices spicy capicola
Spicy Pinwheels:
4 slices pepper jack cheese
1 cup arugula
6 mini sweet peppers, slice thin
1/2 cup chopped hot cherry peppers
Directions
For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.
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Ree Drummond's Pinwheels 3 Ways | The Pioneer Woman | Food Network
Cream Cheese Italian Pinwheels
CREAM CHEESE ITALIAN PINWHEELS – A PINWHEEL APPETIZER FILLED WITH CREAM CHEESE, HAM, SALAMI, BANANA PEPPER RINGS, SHREDDED LETTUCE, AND ITALIAN DRESSING.
Full Printable Recipe:
Betty's Ham and Cheese Tortilla Rollups
Betty demonstrates how to make Ham & Cheese Tortilla Rollups. These finger food sandwiches are made by layering ham, cheese, and lettuce on a flour tortilla and rolling it up.
Ham & Cheese Tortilla Rollups
fresh 10-inch flour tortillas, as needed
sandwich spread or mayonnaise, as needed
shaved (or very thinly sliced) ham
thinly sliced pliable cheese (I used processed American cheese squares.)
flat lettuce leaves (romaine, iceberg, or bibb, with any hard spines removed)
Spread a flour tortilla thinly with sandwich spread or mayonnaise. Place a thin layer of shaved ham over sandwich spread. Place thin slices of cheese over the top of ham. Place lettuce leaves flatly over the top of cheese. Start at one edge of tortilla and roll up tightly. Trim the resulting log and use toothpicks to secure it. Cut log into 1-inch pieces. Place pieces, spiral side up, on a nice serving plate. Repeat, until you have as many rollups as you want. Delicious and pretty, too! --Betty :)
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Buffalo Chicken Pinwheels - Quick & Easy Recipe!
Ingredients
• 8 ounces cream cheese, softened
• ½ cup hot wing sauce
• ¼ cup blue cheese, crumbled (I ended up excluding the blue cheese and adding a little more of the Colby cheese)
• 1 cup colby-jack cheese, shredded (4 ounces)
• ¼ cup green onions, finely chopped
• 1 pound chicken breast, cooked and shredded
• 5 large flour tortillas (approximately 10½ diameter)
Instructions
1. In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions. Beat until blended.
2. Stir shredded chicken into mixture by hand.
3. Spread approximately ½ - ¾ cup of mixture on top of one of the tortillas. Roll up tortilla tightly, but without shifting the mixture too much. Repeat with remaining tortillas. Place rolled tortillas on a place and cover with plastic wrap. Refrigerate for 2-4 hours.
4. Remove from refrigerator and unwrap. Slice each rolled tortillas in half and then each half into 3 slices, discarding ends (or eat them!). Place pinwheel slices on serving plate or tray.
Notes
--Smaller or larger tortillas may be used, however you will need to adjust the amount of buffalo chicken mixture you add to each tortilla.
These buffalo chicken pinwheels turned out great! I personally couldn't stop eating them.