Easy Tortilla Pinwheels
A crowd-pleasing, creamy, and tangy appetizer that combines cream cheese, sour cream, cheddar, and flavorful mix-ins, all wrapped in soft tortillas and sliced into bite-sized pinwheels.
Ingredients
For the Filling
- 8 ounces cream cheese, softened Use full-fat for the creamiest texture.
- 1 cup shredded cheddar cheese Freshly shredded for better flavor.
- 1 cup sour cream Look for thick, full-fat sour cream.
- 4.25 ounces chopped ripe olives, drained Use canned for convenience.
- 4 ounces chopped green chiles, well drained
- 0.5 cup chopped green onions
- to taste garlic powder
- to taste seasoned salt
For Assembly
- 5 pieces flour tortillas (10 inches) Use soft and pliable tortillas.
- salsa (optional) For serving.
Instructions
Mix the Filling
- In a mixing bowl, beat the softened cream cheese until very smooth with no lumps remaining.
- Fold in the sour cream, shredded cheddar, chopped green chiles, chopped olives, and chopped green onions until evenly combined. Season with garlic powder and seasoned salt to taste.
Spread the Filling
- Lay a tortilla flat and spread an even layer of the filling across almost the entire surface, leaving a 1/2-inch border.
Roll and Chill
- Starting at one long side, roll the tortilla tightly into a cylinder. Wrap each roll in plastic wrap and refrigerate for at least 30 minutes.
Slice and Serve
- Unwrap and slice the rolls into 1-inch rounds using a sharp serrated knife or unthreaded dental floss.
- Arrange the pinwheels on a platter and serve with salsa if desired.
Notes
Briefly brush the tortilla outside with oil and toast for a crispy edge if desired. These pinwheels can be made ahead and stored for up to 24 hours.