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Easy Sun-Dried Tomato Basil Cream Cheese Pinwheels

sun-dried tomato basil cream cheese pinwheels - featured image

These pinwheels combine tangy sun-dried tomatoes, fresh basil, and creamy cream cheese for a quick and delicious appetizer perfect for casual gatherings or brunch.

Ingredients

Scale
  • 4 large flour tortillas
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (30g) chopped sun-dried tomatoes (oil-packed preferred)
  • 2 tablespoons finely chopped fresh basil leaves
  • 1 teaspoon minced garlic
  • Zest of half a lemon
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions

  1. Let the cream cheese sit at room temperature for 10-15 minutes until spreadable.
  2. In a mixing bowl, combine the softened cream cheese with chopped sun-dried tomatoes, chopped basil, minced garlic, lemon zest, salt, and pepper. Mix until creamy and evenly distributed. Add Parmesan if desired.
  3. Place the flour tortillas flat on a clean surface or baking sheet.
  4. Spread the cream cheese mixture evenly over each tortilla, leaving about a 1/2 inch border around the edges.
  5. Roll each tortilla tightly into a log, pressing gently but firmly to keep the filling in place.
  6. Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes to set.
  7. Remove from fridge, unwrap, and slice each roll into 1-inch pinwheels using a sharp knife. Arrange on a serving platter and garnish with extra basil if desired.

Notes

Chill the rolled tortillas well before slicing to prevent squishing or falling apart. Use a very sharp knife and wipe it clean between cuts for neat slices. For gluten-free, use gluten-free tortillas. For dairy-free, substitute cream cheese with a dairy-free alternative or blended silken tofu. Variations include adding roasted red peppers, olives, or red pepper flakes for heat.

Nutrition

Keywords: sun-dried tomato, basil, cream cheese, pinwheels, appetizer, easy recipe, party food, quick snack