Creamy pinwheels layered with sun-dried tomatoes and fresh spinach. Perfect for lunchboxes, picnics or on-the-go snacking.
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Serves
2
Cream Cheese
Lemon
Garlic Granules
Sun-Dried Tomato
Spring Onion
Baby Spinach
Flour Tortilla
Salt
Black Pepper
Serves
2
Cream Cheese
Lemon
Garlic Granules
Sun-Dried Tomato
Spring Onion
Baby Spinach
Flour Tortilla
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
1 Adult Serving = 2 Kids Servings
Tip the cream cheese into a bowl. Squeeze in the juice of the lemon, sprinkle in the garlic granules, and season lightly with salt and black pepper. Mix everything together until smooth.
Step 2.
Drain the sundried tomatoes and finely chop them. Thinly slice the spring onions.
Step 3.
Lay one tortilla on a chopping board and spread over half of the cream cheese mixture. Scatter over half the sundried tomatoes, spring onions and baby spinach in an even layer.
Step 4.
Roll up the tortilla tightly, like a Swiss roll. Repeat with the second tortilla and remaining filling. Slice each roll into bite-sized pinwheels, about 2–3cm thick.
Step 5.
Eat straight away or keep in the fridge for up to 3 days in an airtight container.
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