Fiesta Olive Pinwheels
Serves 16 pcs In these Olive Pinwheels, spinach flavored flour tortillas are coated with an olive and cream cheese spread, topped with scallions and lettuce, for an easy crowd-pleasing appetizer, snack, or light lunch! #STARFineFoods Ingredients: 1 jar (6 ounce) STAR Flavor Destinations: Southwestern (Fiesta Blend) Marinated Olives, drained 1/2 brick cream cheese (4 ounces) 2 scallions, diced 1 1/2 tablespoons diced pimientos, drained 2-4 lettuce leaves 2 (10-inch) spinach and herb flour tortillas Instructions:Place 14 olives and the cream cheese in a food processor; blend until smooth. Transfer to a bowl and fold in the scallions and pimientos.
Chop the remaining olives.
Divide the cream cheese mixture between the two tortillas, spreading it almost to the edge. Top with the chopped olives, and 1-2 lettuce leaves in the center. Roll up tightly.
Place wooden toothpicks about 1-inch apart down the seam of the rolled tortillas. Cut in between the toothpicks to form the pinwheels.
Refrigerate until ready to serve.
Ingredients
- 1 jar (6 ounce) STAR Flavor Destinations: Southwestern (Fiesta Blend) Marinated Olives, drained
- 1/2 brick cream cheese (4 ounces)
- 2 scallions, diced
- 1 1/2 tablespoons diced pimientos, drained
- 2-4 lettuce leaves
- 2 (10-inch) spinach and herb flour tortillas
Instructions
Place 14 olives and the cream cheese in a food processor; blend until smooth. Transfer to a bowl and fold in the scallions and pimientos.
Chop the remaining olives.
Divide the cream cheese mixture between the two tortillas, spreading it almost to the edge. Top with the chopped olives, and 1-2 lettuce leaves in the center. Roll up tightly.
Place wooden toothpicks about 1-inch apart down the seam of the rolled tortillas. Cut in between the toothpicks to form the pinwheels.
Refrigerate until ready to serve.
Place 14 olives and the cream cheese in a food processor; blend until smooth. Transfer to a bowl and fold in the scallions and pimientos.
Chop the remaining olives.
Divide the cream cheese mixture between the two tortillas, spreading it almost to the edge. Top with the chopped olives, and 1-2 lettuce leaves in the center. Roll up tightly.
Place wooden toothpicks about 1-inch apart down the seam of the rolled tortillas. Cut in between the toothpicks to form the pinwheels.
Refrigerate until ready to serve.
