Sandwich pinwheels provide an easy-to-make hors d'œuvre that adds to the presentation of a food spread. Sandwich pinwheels offer a low-calorie and cold finger food for guests, requiring minimal preparation from the host. You can mix an array of flavours and ingredients by combining different spreads, cheeses, meats, vegetables, breads and tortilla wraps in your sandwich pinwheels. Plate your pinwheels in a circular design on your platter, with the pinwheel filling facing upward to show off the colours of the ingredients.
- Skill level:
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Things you need
- Tortilla wraps
- Cream cheese
- Red bell pepper
- Carrots (optional)
- Lettuce (optional)
- Cucumbers (optional)
- Black olives
- Cling film
- Serrated knife
- Sliced wheat bread
- Sliced white bread
- Chicken salad (optional)
- Egg salad (optional)
- Tuna salad (optional)
- Lunchmeat (optional)
- Cheese (optional)
Soften 113gr of plain cream cheese at room temperature. This will make 24 vegetable sandwich pinwheels.
Chop 1/4 cup of celery, 1/4 cup of red bell peppers and one chive or spring onions into fine pieces. Shred other vegetables such as carrots and lettuce and slice cucumbers, if desired.
Drain 1/2 can of black olives. Pat the olives dry with a towel to remove excess moisture.
Mix the cream cheese and chives or spring onions in a mixing bowl. Spread the mixture onto the whole surfaces of two flavoured tortilla wraps such as sun-dried tomato or spinach.
Distribute the vegetables in layers on top of the cream cheese. Roll the tortillas up lengthwise. Tuck the ends of the tortillas in. Wrap the tortillas in cling film to preserve their shape. Place the tortillas in your refrigerator for three hours to chill.
Remove the tortillas from your refrigerator. Cut each tortilla lengthwise with a serrated knife to form 12 pinwheel sandwiches per tortilla. Plate the pinwheels so that the filling is facing upward.
Remove the crust from slices of soft wheat and white bread and plain tortillas.
Spread 1/2 cup of chicken salad, tuna salad or egg salad onto each slice of bread and 1 cup onto plain tortillas. Another option is to spread mayonnaise onto the slices and add layers of thinly sliced lunch meat such as salami, ham, prosciutto and turkey. Add lettuce or cheese to the top layer, if desired.
Roll each slice and tortilla up. Wrap each slice or tortilla tightly in cling film and chill in the refrigerator for three hours.
Remove the rolled slices and tortillas from the refrigerator and take the cling film off. Cut the slices into four to six sandwich pinwheels and the tortillas into 12 sandwich pinwheels with a serrated knife. Plate the pinwheels with the filling facing upward.
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