Hey there! Looking for a delicious appetizer, snack, lunch, etc?
These Roasted Red Pepper Pinwheels are great for sharing during the big game, or at game night. They are also great for packing in a school or work lunch. Super easy to make, and tasty, too!
This recipe is easy to customize, but I promise it’s pretty darn good just as it is.
You can make these hours before serving if you have time. They do set up a little better if they’ve had time to rest, all wrapped up in plastic wrap to keep the roll tight. Just slice before serving. But if you’re in a hurry, feel to serve right away.
If you are eating this for lunch, you may want to add more of the Spring salad mix, and there’s no need to slice it at all. 🙂
Ingredients
- 1/4 cup roasted red peppers- no oil from the jar
- 4 oz cream cheese
- 2 slices roast beef per tortilla
- 2 slices cheese per tortilla- provolone or pepper jack
- spring salad mix
- thin sliced tomatoes
- salt and pepper
- cilantro
- Large tortillas- about 4
Instructions
- Finely dice the roasted red peppers. Add them to the cream cheese in a medium mixing bowl, do not add any of the oil from the jar of peppers. Beat the cream cheese and red peppers until combined and cream cheese isn't lumpy.
- Spread the cream cheese mixture evenly over the tortillas. Layer the sliced roast beef on top of the cream cheese, and the sliced cheese on top of the meat. Make a row of the tomato slices down the middle of the tortilla, on top of the meat and cheese. Sprinkle salt and pepper over the tomatoes.
- Add a small handful of the spring salad mix to each tortilla- spreading it evenly over the whole tortilla. Sprinkle some cilantro leaves over the salad mix.
- Roll each tortilla up, tucking all the toppings in as you go, so they don't spill out at the end.
- Wrap the whole roll in plastic warp and store in the fridge for a couple hours- if you have time. Unwrap and slice the roll into pinwheels just before serving. Or eat whole if for your own lunch.
