Zesty Pinwheels
One of my go-to recipes for potlucks. Who doesn’t love a pinwheel? These pinwheels are inspired by my Uncle Rich, who helped me come up with this recipe. It’s a flour tortilla with a simple cream cheese filling mixed with garlic powder and sriracha, then topped with chopped ham, onion, and green peppers. Rolled up with Pepper Jack cheese, these pinwheels have an addictive flavor and a zesty kick. You don’t need many ingredients to make your pinwheels taste THIS good.
My experience eating pinwheels is vast. Sometime they have olives, roasted peppers, black beans, chicken, you name it, I’ve tried it. I’ve never tried one with sriracha before. The tangy chili sauce gives the creamy cheese such a yummy flavor. I won’t be adding anything more to my cream cheese but this moving forward.
Makes 24 pinwheels
Ingredients
- 6 low-carb, high-fiber flour tortillas (8-inch)
- 8 oz fat-free cream cheese, softened
- 1 cup nonfat Greek yogurt
- 2 tablespoons Sriracha
- ½ teaspoon garlic powder
- 1½ cups 98% fat-free deli ham, finely diced
- 1 green bell pepper, finely diced
- ½ cup red onion, finely diced
- ¾ cup reduced-fat pepper jack cheese, shredded
Instructions
- In a bowl, mix the fat-free cream cheese, Greek yogurt, Sriracha and garlic powder until smooth.
- Stir in the diced ham, green pepper, onion and reduced-fat pepper jack.
- Spread the mixture evenly over the tortillas.
- Roll each tortilla tightly into a log.
- Wrap and refrigerate for 1–2 hours.
- Slice each roll into 4 pinwheels.
Do yourself a favor and make extra of these. They store so well in the fridge and taste even better as the days go on. The tortilla starts to soften and the flavors of the toppings really permeate. Make these up to a day or two in advance for an easy ready-to-eat snack.
