Ingredients
Scale
- 4 large flour tortillas
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 3/4 cup chunky salsa, well-drained
- 2 green onions, finely chopped
- 1/2 tsp garlic powder
- Pinch of salt
Instructions
- Let cream cheese sit at room temperature to soften.
- In a bowl, combine cream cheese, cheddar cheese, salsa, green onions, garlic powder, and salt. Mix until smooth and well-blended.
- Lay out tortillas on a flat surface and spread the filling evenly over each, reaching the edges.
- Roll each tortilla tightly into a log shape.
- Wrap each rolled tortilla in plastic wrap and refrigerate for 30 minutes to firm up.
- Remove from the fridge, unwrap, and use a serrated knife to cut into 1-inch slices.
- Serve immediately with salsa or dip, or keep chilled until ready to serve.
Notes
- Drain salsa well to prevent soggy pinwheels.
- Use a serrated knife for clean slicing.
- Chill the rolls before cutting for best shape and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2-3 pinwheels
- Calories: 210
- Sugar: 2g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: salsa pinwheel, pinwheel appetizers, tortilla roll ups, vegetarian snacks, party food