- Prep Time: 15 mins
- Cook Time: 5 mins
- Serves: 10 People
Ingredients to cook Tortilla pinwheels :
- A pack of burrito sized Tortilla
- 2 cups Pre-washed Baby Spinach Chopped (or can be used without chopping also)
- 1 cup Cream cheese softened
- ½ cup ranch dressing
- Salt and Pepper as per taste
- 1 Cup Roma Tomatoes (put a little cross cut on top of Tomatoes)
- ¼ cup fresh Mint leaves
- ¼ cup fresh Coriander or parsley
- 2 dried whole red chillies
- 1 tbsp roasted Peanuts
- 4 Cloves of garlic
- Sugar as per taste
- One bowl of ice cubes
How to cook Tortilla pinwheels :
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To make the pesto, bring water to a boil in a saucepan.
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Once the water is boiling, put the tomatoes in water for 3-4 mins.
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Once the tomatoes are tender and the peel starts to come out, take the tomatoes out of the water and give an ice bath to stop cooking.
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Remove the peel. Now put the tomatoes in the blender along with other ingredients to make pesto.
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In a stand mixer, take the Softened cream cheese, ranch dressing, little salt and pepper.
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Mix everything nicely at a medium speed to make a spread.
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Lay out tortillas one by one on a flat surface or a cutting board.
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Spread the Cream cheese mix evenly on one side of each tortilla to cover the whole surface.
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Add a layer of chopped spinach to cover the cream cheese layer completely.
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In the middle of the tortilla, spread a thick line of Tomato-Mint Pesto.
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With the pesto layer parallel to you, start rolling the tortilla tightly towards the other end.
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Be careful not to roll it too tightly to avoid the filling from coming out.
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Put all the rolled tortillas in the fridge for an hour so that the cheese is set firm again.
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Take it out just before serving and slice the tortillas into equal sized mini-rolls
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Serve chilled and enjoy the feast.
