Tortilla Pinwheel Appetizers

About this Recipe

Now don't these little Tortilla Pinwheel Appetizers look bite-able! I was at my "Ladies of the Palate" event the other day and this was one of the tasty food items that was there to tempt and delight our taste buds. I need to admit that I could have eaten way more than my share. Thank you to Laurene for sharing this recipe with Grandmother's Kitchen and we in turn are sharing it with you. Good food and friends go hand in hand!

Grandmother's Kitchen Tips for Tortilla Pinwheel Appetizers:

As we didn't actually make this recipe, we don't have personal tips to share. In doing recipe research while adding this appetizer to our website we found other suggestions for substitutions so we'll share a few of those.

-Be sure to use soft flour tortillas. Use your favorite brand.

-Some people are using sour cream and/or guacamole or hummus in the filler.

-A few other ideas for fillers are matchstick sliced cucumbers, thin sliced chicken, spinach leaves, various shredded cheeses, canned black beans, sweet colorful peppers & cilantro.

We know that we will be making these ourselves using a vegan-cheese spread and have some fun ideas of things we will add.

Recipes like this are used as a springboard to get creative in your kitchen. You can also use the spinach or tomato flour wraps for added color.

-The recipe calls for chopped onion, for a milder onion flavor, we suggest using walla walla or sweet onion.



8 ounces cream cheese, room temperature

2 Tablespoons mayonnaise

1 teaspoon fresh jalapeno pepper, finely chopped (or to taste)

1/4 cup finely chopped onion

1 large tomato, finely chopped

1 large garlic clove, minced

1 teaspoon chili powder

1/2 teaspoon salt

3 medium size soft 10-inch flour tortillas


1. Blend the cream cheese with the mayonnaise.

2. Wash and chop the jalapeno pepper into very fine pieces, and if you do not want it as spicy hot,remove the seeds as they are the hottest part

3. Cut the onion into very fine pieces.

4. Wash the tomato and cut into fine pieces.

5. Mince the garlic.

6. Stir the jalapenos, onion, tomato, garlic, chili powder and, salt into the cream cheese mixture.

7. Cover and place into the refrigerator for 2 hours to chill and so the flavors can blend in.

8. Spread the mixture evenly over the tortillas. Roll up tightly, jelly roll style and wrap in plastic wrap or you can use parchment paper. Refrigerate until firm.

9. Just before serving, slice into 3/4" sections and arrange onto a serving dish. Discard the ends that have no filling for presentation.

10. Serve as is or garnish with fresh green grapes and olives.

Information on Peppers and Chilies

Types of Pepper and Chili:

Ancho is an all purpose red chili that offers full flavor and is mildly pungent. It is one of the only dried peppers that will keep well all year long.

Bell peppers. Did you know that the red bell peppers are green ones that have been left to ripen completely. Both green and red pepper are most commonly used fresh and they are a mild sweeter pepper.

Cayenne peppers are thin and long, red and green and they are ALWAYS hot. Cayenne pepper is commonly dried and comes in powder or flake form.

Hontaka chilies are very pungent and are often used in making cayenne, crushed red pepper and other types of packaged hot red pepper products.

Jalapeno peppers are a pointed hot green pepper. It is common to eat them both raw and canned.

Mirasol colorados are a mild red pepper and they are light in color.

Mulato chilies are longer and darker in appearance to the Ancho chili and they are very pungent. They are almost always used in their dried state.

Pasilla is a very dark red and thin dried chili. It is even more pungent than the Mulato chili. For those looking for very pungent this is one of the ones to choose.

Poblano is a green chili that can be both mild or hot and is used fresh and canned.

Serrano is an all-purpose green chili that is small and quite mild in taste. It is common to eat both fresh and canned.

Tabasco is a tiny bright red pepper that is pungent. It is used to make Tabasco sauce and it is common to add to sauces, soups and piquant and cocktail sauces.

References: Grand Diplome Cooking Course (1972, Hardcover), William Anne. Danbury Press.

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