Mexican Tortilla Pinwheels

Pinwheel sandwiches are the hit of any party, I often serve taco pinwheels, turkey pinwheels, or these fun and festive Mexican style pinwheels.

A while ago I made these rainbow veggie pinwheels and they’ve turned out to be one of the most popular recipes on this site! They’ve been on tons of websites (most recently Redbook magazine!), been pinned hundreds of thousands of times and have been the featured recipe in kids cooking classes around the country. It’s been really fun to see the outpouring of positive feedback. I decided it was high time I made another pinwheel recipe which is how these Mexican tortilla pinwheels were born.

How do you make tortilla pinwheel sandwiches?

These Mexican tortilla pinwheels start with extra large tortillas. I went with green spinach tortillas simply for the fun color, if you can’t find them, regular tortillas work just as fine. I make a zesty cheese spread with cream cheese, chili powder and cheddar cheese which is spread on top of the tortillas. Next comes black beans and finely diced bell peppers. I used red, orange and yellow bell peppers because of the multi-color factor, I’ve found my kids are more willing to eat their vegetables if they are bright and appealing. You can absolutely use just one color bell pepper, but I would avoid green bell peppers in this recipe because they tend to be a little bitter.

Mexican Tortilla Pinwheels
Delicious! I made them for lunch couple days ago and everybody loved them.

Prep Time 10 mins
chilling 2 hrs
Total Time 10 mins

Ingredients

•     8 oz cream cheese at room temperature
•     1 red bell pepper chopped
•     1 tablespoon chives chopped
•     1 can roasted green chilis 7 oz can
•     4 flour tortillas 8 inches size

Instructions

1. Place cream cheese in a bowl. Stir until smooth.
2. Drain green chilies and add to cream cheese. Add bell peppers and chives. Stir until well incorporated.
3. Divide mixture into four equal parts. Spread mixture evenly over each tortilla.
4. Roll up tortillas. Wrap each rolled tortilla in plastic wrap. Refrigerate for 2 hours until chilled through.
5. Remove plastic wrap and slice each tortilla into 1 inch slices.
6. Garnish with additional chives and serve. 

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