Pinwheel Appetizers

Submitted by quotFoodThe Way To

"These are quick and colorful. Use plain, whole wheat, or colorful spinach, herbed, or sun-dried tomato tortillas to wrap up your favorite meat and cheese. Be creative!"

 

• Ready In: 2hrs 20mins
• Ingredients: 6
• Yields: 24 pinwheels

ingredients

• 3 (7 -8 ounce) flour tortillas
• 1 (5 1/4 ounce) container semi-soft spreadable cheese with garlic and herbs
• 12 fresh basil leaves
• 0.5 (7 ounce) jar roasted red sweet peppers, cut into 1/4-inch wide strips
• 1⁄4 1/4 lb deli turkey or 1/4 lb deli roast beef, thinly sliced
• 1 tablespoon mayonnaise

directions

1. Spread each flour tortilla with one-third of the semisoft cheese.
2. Add a layer of the large basil leaves to cover cheese.
3. Divide sweet pepper strips over the basil leaves 1-2 inches apart.
4. Top with meat slices.
5. Spread 1 teaspoons mayonnaise over the meat on each tortilla.
6. Roll tortilla up tightly; wrap wach roll with plastic wrap.
7. Chill for at least 2 hours to blend flavors.
8. To serve: Cut each tortilla roll into 1-inch slices.
9. If desired: Skewer each of the cut tortilla rolls onto frilly toothpicks.

Reviews

[Bergy]

What a great tasty easy appetizer this is to make. We LOVED it. Here is a whole series of the stages. to the final serving - of course with a Mart Mart. I did use pickled Jalapenos as the peppers so didn't fill the tortilla with sweet peppers before rolling, MMMMMm The two star review I think was unfair because I would NEVER let any pinwheel sit for 12 hours before serving. The paint of Mayo (lite) was very lite - In any case 2 hours in the fridge and these were perfect! Thanks for posting a super recipe P.S. I used lite smoked Turkey as the meat. I forgot to say that I used a whole grain Tortills - perfect!

 

[MimiKooks]

Maybe it was me, but the rolls came out a bit too soggy for my taste. I was very careful to drain and pat dry the red peppers - but after 12 hours in the frig before the party - they were a tad mushy. Maybe it was the brand of tortillas- I can't be sure. But anyway, they're tasty --you won't be disappointed in that respect - just maybe make them a couple of hours before serving.