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+
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Sun-Dried Tomato Pinwheels
Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
8
Servings
Author:
Nick Evans
Quick pinwheels with basil, sun-dried tomato, and cream cheese. Perfect make-ahead appetizer!
Equipment
1
Food Processor
Ingredients
4
large plain flour tortillas
8
ounces
cream cheese
¼
cup
sun-dried tomato
2 - 3
Tablespoons
chopped basil
1
tablespoon
olive oil
1
clove
garlic
2
Tablespoons
shallot or onion
Instructions
Add sun-dried tomato, olive oil, basil, garlic, and onion to a small food processor. Pulse until it’s in a paste. You can also just chop everything.
Stir together with softened cream cheese.
Spread mixture evenly between four tortillas. Roll tortillas and slice with a serrated knife.
If making in advance, keep the pinwheels whole and slice right before serving.
Nutrition
Serving:
4
pinwheels
|
Calories:
101
kcal
|
Carbohydrates:
12
g
|
Protein:
6
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
3
mg
|
Sodium:
313
mg
|
Potassium:
221
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
111
IU
|
Vitamin C:
2
mg
|
Calcium:
128
mg
|
Iron:
1
mg