3 servings; MFP
5 ounces cream cheese
45 g TJ sun-dried tomatoes (dry, not in oil), chopped (plus more for topping)
1/4 cup lightly packed (45 g) frozen spinach, thawed and squeezed dry* (optional)
2 large cloves garlic, minced (~2 Tbsp, 12 g)
1/4 cup (20 g) Parmesan cheese, plus more for serving
Pinch each sea salt and black pepper
6x La Banderita Street Taco Thin Flour Tortillas OR 2 large flour tortillas
24 fresh basil leaves, divided
Add cream cheese, sun-dried tomatoes, spinach, garlic, Parmesan cheese, salt, and pepper to a mixing bowl and mix thoroughly to combine.
Divide filling between two flour tortillas and spread into an even layer all the way to the edge. Top each with 10-12 fresh basil leaves (leaving one edge bare so the tortilla can stick to itself). Press basil down slightly to adhere.
Tightly roll up tortillas from one end to another, starting from the end with basil all the way to the edge, working toward the end that's slightly bare.
Once rolled up, squeeze gently to compact everything and lay seam-side down for slicing.
Use a serrated knife to gently cut tortillas into 1/2-inch slices. Between the two tortillas, you should have a total of 20-22 pinwheels.
Arrange on a serving platter and serve immediately, or chill for up to 24 hours, covered in the fridge. Leftovers keep well in the refrigerator, covered, for 2-3 days, though best when fresh.