Ham and Cream Cheese Tortilla Pinwheels
Twelve cold pinwheels of tortilla, cream cheese, ham, spinach and red pepper.
15 min
2 servings
Difficulty 2/5
Morning snack · Afternoon snack
Prep 15 min
Rolled tight, chilled half an hour and then sliced. The chilling is not optional — it is the only thing that lets the knife cut a round rather than flatten it.
Per serving
378
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Tortilla Wrap
2 medium (124 grams)
Cream Cheese
4 tablespoons (60 grams)
Ham, cooked
4 slices (100 grams)
Spinach
30 grams
Bell Pepper, red
60 grams
Black Pepper
to taste
Steps
Spread the cream cheese over each tortilla right out to the edge. A bare rim is where the roll comes apart.
4 min
Lay the ham over it in a single layer, then the spinach leaves and the pepper cut into thin strips. One layer of each; a thick filling will not roll tight.
4 min
Roll each tortilla up tightly from the long edge, pressing as you go, and wrap it in cling film like a sweet.
3 min
Chill the rolls 30 minutes. A cold roll cuts into clean pinwheels; a fresh one squashes flat under the knife.
30 min
Unwrap and cut each roll into six 2 cm pinwheels. Grind pepper over the cut faces.
4 min
Serving suggestion
Six pinwheels a person, cut sides up in a flat box so they hold their shape.
Storage
Roll them the evening before and keep them wrapped and uncut; slice in the morning.
Notes
The half hour in the fridge counts as resting, so it is not part of the 15-minute total.
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