Tortilla Pinwheels

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  • 1 cup (8 ounces) sour cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (4 1/4 ounces) chopped ripe olives  
  • 1 can (4 ounces) chopped green chilies, well drained
  • 1 cup (4 ounces) shredded cheddar cheese  
  • 1/2 cup chopped green onions
  • Garlic powder to taste
  • Seasoned salt to taste
  • 5 flour tortillas (10 inches), room temperature
  • Fresh parsley for garnish
  • Salsa


  1. In a large bowl, beat the first eight ingredients until blended.
  2. Spread over the tortillas; roll up tightly.
  3. Wrap each with plastic wrap, twisting ends; refrigerate for several hours.
  4. Unwrap; cut into 1/2-inch to 3/4-inch slices. (An electric knife works best.)
  5. Discard ends.
  6. Garnish with parsley.
  7. Serve with salsa if desired.
  8. Yield: about 4 dozen.

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