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Creamy Basil Pesto Pinwheels

1 pkg. flour tortillas

8 oz. softened cream cheese

1/2 c. basil pesto

1/4 c. grated Parmesan cheese


1.  In a bowl combine cream cheese, pesto and Parmesan cheese.  Stir until fully incorporated.

2.  Take out a tortilla and spread a generous amount all over the tortilla. Roll up tightly.

3.  Take a piece of plastic wrap and wrap around the rolled up tortilla.

4.  Once you have finished with all the tortillas place in the fridge for at least 1 hour or overnight.

5.  Sliced with a serrated knife right before serving/plating.

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