Savory Seger Sunday: Veggie Torilla Pinwheels

Veggie Tortilla Pinwheels

This appetizer is always a hit at family gatherings and I’m usually asked to make them wherever we go! With football season finally here - they would be spectacular for tailgating or just to munch on while watching the game.

– package of 8-10 burrito sized flour tortillas
– 1 small can of chopped black olives
– 1 package cream cheese
– 1 package ranch salad dressing mix
– 1/2 cup chopped celery
– 1/2 cup chopped green or red bell pepper
– 1 bunch chopped green onions
– 1 tsp. red pepper flakes
– handful of chopped jalapeno peppers (optional)
– 1/4 cup chopped cooked bacon (optional)

Mix cream cheese and salad dressing mix together until well blended. Add in rest of ingredients and mix in blender on low speed until well blended. Using a baker’s spatula, spread medium amount of mixture onto one flour tortilla – be sure to smooth it out! Roll tortilla into a “wrap-up” and cover with plastic wrap. Continue with rest of tortillas, wrapping each in plastic wrap individually. Store in refrigerator for at least two hours or until ready to serve. Remove from refrigerator and remove plastic wrap from each wrap-up. Cut width-wise into pinwheels and place on serving platter or tray. Sprinkle all over with fresh or dried parsley flakes.

Makes about 30 – 40 pinwheels. Expect no leftovers. :)


  1. Does "well blended" mean the veggies are pureed or just minced? Also, should the veggies be steamed first, or are they supposed to be crunchy?

  2. Hi Joe! Thanks for your comment - the veggies should be blended well enough that everything is mixed together well. "Well-blended" does not mean pureed in this sense. :) The veggies should be raw. Let me know how it goes! :)


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