Wrap & Roll Basil Pinwheels
- Spread tortillas evenly with cheese (if cheese seems crumbly, stir it until smooth). Cover cheese with large basil leaves; arrange roasted peppers on basil. Top with meat.
- Tightly roll up each tortilla; wrap in plastic wrap. Chill for 2 to 4 hours.
- To serve, trim ends of rolls; cut rolls into 1-inch slices. If desired, secure each slice with a short skewer and garnish with additional basil leaves.
Nutrition Facts (Wrap & Roll Basil Pinwheels)
- Per serving:
- 68 kcal cal.,
- 5 g fat
- (3 g sat. fat,
- 1 g monounsatured fat),
- 4 mg chol.,
- 172 mg sodium,
- 5 g carb.,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
cneuhaus5 1361 Days Ago
Very easy to make, good snack size, attractive looking--we just didn't care for the way it tasted, and have better recipes, so am throwing this one away. I used Laughing Cow garlic & herb cheese spread (all but one wedge) and ham.
Richard Rebel 46 Days Ago
I have this recipe from another source. You really must use Boursin cheese. The kind with Garlic and Herbs. It comes in a 5.2 oz container just as the recipe requires. You can use other Boursin flavors, black pepper, plain, but the garlic herb works best.if you have trouble finding the roasted red peppers in jars, just take a red pepper, pull the stem off. Then hold it using tongs over a range flame on high until it's black all over and starting to get soft. Then immediately put it in a ziplock bag and seal. Let steam and cool. The black skin is easy to slide off, no need to get rid of all of it, the black bits add flavor. Slice in half, remove seeds and veins. Then slice into strips.Do not overdo it with the mayo.Oh, if using 7" tortilla I find you really should use 4 of them instead of 3. Just divide the ingredients amongst the 4.These *must* chill for at least 2 hours and can be made the day before. I let mine warm up on the counter for 15 minutes before slicing and serving, they are better cool, not cold.I've made these for dinner parties for years and years and they go very fast. Even foodies woof them down.