Ingredients
Equipment
Method
Preparation Steps
- In a medium bowl, combine the cream cheese, garlic powder, fresh dill, salt, and pepper. Mix until smooth and creamy.
- Lay the wheat tortillas flat on a clean surface. Spread an even layer of the cream cheese mixture over each tortilla.
- Distribute the roasted peppers, chopped dried tomatoes, capers, and fresh basil over the cream cheese spread.
- Starting from one end of the tortilla, roll it up tightly to enclose the fillings.
- Wrap each rolled tortilla in plastic wrap, sealing tightly, and chill in the refrigerator for at least 20 minutes.
- After chilling, unwrap the pinwheels and slice each roll into bite-sized pieces, about 1 to 1.5 inches thick.
Nutrition
Notes
These Roasted Pepper Pinwheel Sandwiches can be prepared a day ahead, allowing flavors to meld. Store in the fridge for up to 3 days or freeze for up to 1 month.
