Recipe Detail

Tortilla Pinwheels

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Number of Servings:


  1. 8 ounces - Sour cream
  2. 8 ounces - Cream Cheese
  3. 4 ounces - diced green chili drained
  4. 4 ounces - chopped black olives drained
  5. 1 cups - grated cheddar cheese
  6. - Garlic powder and seasoned salt to taste
  7. 5 - 10 in. flour tortillas
  8. - salsa (for dipping)


Mix all of the filling ingredients together thoroughly. Divide the filling and spread evenly over the tortillas.; roll up the tortillas. cover tightly with plastic wrap, twisting the ends; refrigerate for several hours or overnight.
Unwrap: cut in slices 1/2 to 1/4 inch thick. A vary sharp knife does best. Discard ends. Lay pinwheels flat on serving plate. Serve with a bowl of salsa.


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