Tortilla pinwheels (Spinach and cheese-Pesto Mini Bites)by Mani MukhijaCreated on Jun 27th

  • Tortilla pinwheels (Spinach and cheese-Pesto Mini Bites), How to make Tortilla pinwheels (Spinach and cheese-Pesto Mini Bites)
Tortilla pinwheels (Spinach and cheese-Pesto Mini Bites)by Mani Mukhija
  • Tortilla pinwheels (Spinach and cheese-Pesto Mini Bites) (97 likes)

  • By Mani Mukhija|
    Created on Jun 27th
  • Prep Time15mins
  • Cook Time5mins
  • Serves10People

Video for key ingredients

  • How to make Pesto

Tortilla pinwheels (Spinach and cheese-Pesto Mini Bites)

Ingredients

  • A pack of burrito sized Tortilla
  • 2 cups Pre-washed Baby spinach Chopped(or can be used without chopping also)
  • 1 cup cream cheese softened
  • ½ cup ranch dressing
  • Salt and Pepper as per taste
  • 1 Cup Roma Tomatoes (put a little cross cut on top of tomatoes)
  • ¼ cup fresh Mint leaves
  • ¼ cup fresh coriander or parsley
  • 2 dried whole red chillies
  • 1 tbsp roasted peanuts
  • 4 cloves of garlic
  • Sugar as per taste
  • One bowl of ice cubes

Steps

  1. To make the pesto, bring water to a boil in a saucepan. Once the water is boiling, put the tomatoes in water for 3-4 mins.
  2. Once the tomatoes are tender and the peel starts to come out, take the tomatoes out of the water and give an ice bath to stop cooking.
  3. Remove the peel. Now put the tomatoes in the blender along with other ingredients to make pesto.
  4. In a stand mixer, take the Softened cream cheese, ranch dressing, little salt and pepper. Mix everything nicely at a medium speed to make a spread.
  5. Lay out tortillas one by one on a flat surface or a cutting board. Spread the Cream cheese mix evenly on one side of each tortilla to cover the whole surface.
  6. Add a layer of chopped spinach to cover the cream cheese layer completely.
  7. In the middle of the tortilla, spread a thick line of Tomato-Mint Pesto.
  8. With the pesto layer parallel to you, start rolling the tortilla tightly towards the other end. Be careful not to roll it too tightly to avoid the filling from coming out.
  9. Put all the rolled tortillas in the fridge for an hour so that the cheese is set firm again.
  10. Take it out just before serving and slice the tortillas into equal sized mini-rolls
  11. Serve chilled and enjoy the feast !
My Tip: The Roma Tomatoes and mint dip that I used , adds an extra edge and a flavor to the mini roll-ups.
    comment 2
    Priyanka Khanchandani a month ago

    I tried. It was heavenly yummy. :heart:️ I mistakenly made extra sauce & used it in pasta the next day. That waz amazing too. Thanks

    comment 2
    Rajesh Kumari 9 months ago

    Very nice. Pls share more of them

    comment 2
    Richa Bathla 9 months ago

    I tried this and my kiddo really loved it.....

    comment 2
    Maithili Thangkhiew 9 months ago

    Very interesting, thanks for sharing :)

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