Ingredients
Ingredients
- 4 large low carb tortillas
- 8 ounces cream cheese, softened
- 12 ounces roasted red peppers (jarred, liquid drained)
- 1 cup baby spinach, chopped
- 1 cup shredded mozzarella cheese
Instructions
- Prep Spinach: Chop the baby spinach finely to ensure it spreads evenly across the tortillas and blends well with the other ingredients.
- Spread Cream Cheese: Evenly spread about 2 ounces of softened cream cheese on each of the four low carb tortillas, covering the surface completely to act as a flavorful base and help other ingredients stick.
- Add Spinach: Sprinkle approximately 1/4 cup of the chopped spinach onto each tortilla, creating a fresh green layer over the cream cheese.
- Layer Roasted Red Peppers: Arrange the drained roasted red peppers evenly on top of the spinach for a sweet and smoky flavor contrast.
- Sprinkle Mozzarella Cheese: Generously sprinkle shredded mozzarella cheese over the peppers on each tortilla, adding a melty, creamy texture.
- Roll Tortillas: Starting from one end, tightly roll each tortilla into a log shape, securing the fillings inside firmly to maintain their structure when sliced.
- Wrap and Chill: Wrap each rolled tortilla tightly in plastic wrap to help them keep their shape, and refrigerate for at least 2 hours to firm up and meld the flavors.
- Slice into Pinwheels: After chilling, unwrap each roll, cut off the ends, and slice the logs into 1-inch thick pinwheels to serve as bite-sized snacks.
Notes
- Use softened cream cheese for easy spreading.
- Drain the jarred roasted red peppers well to avoid soggy pinwheels.
- Chilling the rolls before slicing ensures clean cuts and better presentation.
- These pinwheels can be made a day ahead and stored in the refrigerator.
- For a vegan version, substitute cream cheese and mozzarella with plant-based alternatives.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
