Pinwheels with Olives and Tomatoes
Mediterranean pinwheels are easy appetizers that take minutes to prep and they taste delicious. Bring some Mediterranean flavours to your party with these tortilla roll ups made with olives, pesto and sun-dried tomatoes.
4 Tbsp. red pesto
½ cup olives, drained, patted dry, finely chopped (60 g)
½ cup sun dried tomatoes, drained, patted dry, finely chopped (70 g)
8 oz cream cheese, chilled
fresh chives, finely chopped
2 large tortillas
Spread a layer over the tortilla and roll tights. Wrap in a plastic wrap and transfer into the fridge. Repeat with the second one. If you have a leftover mixture, make another one.
Chill for up to 3 hours before serving.
Cut into bite-size pieces before serving.
Makes 20 servings.
Cook's Notes:
- Red pesto can be substituted with green pesto but I personally prefer red one.
- You might get more or less roll ups. This will depend on how thick you will cut them.
- For more tips and FAQ I recommend reading the full post.
- Tortillas - you can use other tasty ones like spinach tortillas, sun-dried tomato tortillas. The tortillas I used were 10" wide (25 centimeters). Feel free to use smaller ones, if you like.
- I don't recommend keeping these pinwheels in the fridge for longer than 3 hours.
- The olives and sun-dried tomatoes must be patted dry to get rid of any excess liquids that could cause the pinwheels go soggy faster.
Nutritional Information:
Calories: 79, Total Fat: 6g, Saturated Fat: 3g, Trans Fat: 0g, Unsaturated Fat: 3g, Cholesterol: 12mg, Sodium: 101mg, Carbohydrates: 5g, Fiber: 0g, Sugar: 1g, Protein: 2g