Sun Dried Tomato and Basil Pinwheels - Lunch Version
You can pull this easy lunch together with just a handful of simple ingredients and a few spare minutes! A creamy sun-dried tomato and basil spread is rolled in a flour tortilla and cut into bite sized slices for a flavorful and fast meal.
Ingredients
- ½ cups Sun-Dried Tomatoes in Olive Oil
- ⅓ cups chop Basil, Fresh
- 2 teaspoons mince Garlic, Cloves
- ¼ cups dice Onion
- 16 ounces soften Cream Cheese
- 8 individual Flour Tortillas (8-inch/Med)
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a food processor, pulse the sun dried tomatoes, basil, garlic and onion.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a food processor, pulse the sun dried tomatoes, basil, garlic and onion.
- Place in a bowl and add cream cheese, stirring until combined.
- Spread a thin layer of the mixture evenly over tortillas.
- Tightly roll up tortillas and cut into 3/4 inch rounds.
2 Comments
Join the discussionThese were just OK fresh, but did not age well in the freezer. After thawing, the tortillas took on this weird gummy texture that I just couldn’t handle. Addition of shredded chicken might be nice if you had some extra.
We’re sorry that these didn’t turn out well for you. All of our recipes are thoroughly tested, but due to a number of variables in cooking, sometimes others still have a different experience. Great idea to add shredded chicken!