You’ve already heard of tortilla pinwheels with cream cheese, ham, and cheddar. This recipe is the Sheila version but with a Mediterranean twist. Continuing with our summer theme of cooking with fresh herbs, this classic flavor profile of mint, cream cheese, and cucumber is sure to please on a hot summer day.
In a large bowl, add softened cream cheese, chopped mortadella, finely diced cucumber, fresh or dried mint, and 1 tsp garlic powder till combined.
Spread mixture on tortilla (I use gluten free tortillas) and place a row of cherry tomatoes down the middle. Tightly roll tortilla from one end to another. Wrap in plastic wrap and place in the fridge overnight. Before serving, remove from fridge and slice with an electric knife or a serrated knife into 1 inch pieces. Serve as an appetizer or as the main for a light, summer lunch.
How creative can you be with your “pinwheels?”
4 large or 6-8 small flour tortillas
2 8 oz pkgs cream cheese
1/2 pound chopped mortadella
2 small cucumbers (pickling size) finely diced
1 fistful fresh mint chopped or 1 T dried
1 tsp garlic powder