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Pesto Tortilla Pinwheels Recipe

5 from 1 reviews

Ingredients

Instructions

  1. In a bowl, beat together the cream cheese, pesto, and Parmesan cheese until smooth. Spread 1/3 of the mixture on top of one of the tortillas. Top cream cheese/pesto mixture with turkey or ham. Roll up tortilla tightly and wrap with plastic wrap. Refrigerate for 2-4 hours.
  2. Remove from refrigerator and unwrap. Slice into rounds and display on serving plate or tray.

Notes

–Smaller tortillas may be used, adjust the amount of cream cheese/pesto mixture.

–If time is an issue, you can skip the refrigeration before slicing or refrigerate for less time. However, for best results, refrigeration is recommended.