July 18, 2017
1 cup cream cheese
½ cup lightly packed sun-dried tomatoes in oil, chopped
¼ cup spinach
2 large cloves garlic, minced
¼ cup Parmesan cheese a pinch of salt and pepper
2 large flour tortillas
24 fresh basil leaves, divided
Mix cream cheese, sun-dried tomatoes, spinach, garlic, Parmesan cheese, salt, and pepper thoroughly in a mixing bowl.
Divide filling between 2 flour tortillas and spread into an even layer all the way to its edges. Top each with 10-12 fresh basil leaves. Press basil down slightly to adhere.
Tightly roll up tortillas, starting from the end with the basil all the way to the edge, working toward the other end.
Once rolled up, squeeze gently to compress everything and lay seam-side down for slicing.
Use a serrated knife to cut tortillas into ½ inch slices. Serve.
Sun-dried Tomato Pinwheels
(Featured in April - May 2016 Issue)
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