Mediterranean Pinwheels
Mediterranean pinwheels are easy appetizers that take minutes to prep and taste delicious. Bring some Mediterranean flavors to your party with these tortilla roll ups made with olives, pesto and sun-dried tomatoes!
Ingredients
- 4 tablespoons red pesto (see note 1)
- ½ cup pitted olives (60 grams, drained, patted dry, finely chopped)
- ½ cup sun-dried tomatoes (70 grams, drained, patted dry, finely chopped)
- 8 ounces cream cheese (chilled)
- chives (optional, finely chopped)
- 2 tortillas (large, see note 4)
Instructions
- Spread a layer over the tortilla and roll tight. Wrap in a plastic wrap and transfer into the fridge. Repeat with the second one. If you have a leftover mixture, make another one.
- Chill for up to 3 hours before serving.
- Cut into bite-size pieces before serving.
- Enjoy!
Notes
- Red pesto can be substituted with green pesto but I personally prefer red one.
- You might get more or less roll-ups. This will depend on how thick you will cut them.
- For more tips and FAQ, I recommend reading the full post.
- Tortillas – you can use other tasty ones like spinach tortillas or sun-dried tomato tortillas, … The tortillas I used were 10-inch wide (25 centimeters). Feel free to use smaller ones, if you like.
- I don’t recommend keeping these pinwheels in the fridge for longer than 3 hours.
- The olives and sun-dried tomatoes must be patted dry to get rid of any excess liquids that could cause the pinwheels to go soggy faster.
Nutrition
Calories: 66kcal (3%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 5g (8%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 12mg (4%)Sodium: 141mg (6%)Potassium: 114mg (3%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 209IU (4%)Vitamin C: 1mg (1%)Calcium: 23mg (2%)Iron: 0.4mg (2%)
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