Pinwheels – Two Ways
With fall about to be in full swing, there’s plenty of opportunities for get-togethers with family and friends. From tailgating to at-home watch parties and movie nights, you’ll need delicious food to bring to the table and make the occasion even more memorable.
Pinwheels are a great way to pack a lot of flavor into bite-sized pieces. They’re great for sharing, and they’re a breeze to prepare and serve.
This pinwheel recipe, in particular, is especially great for making shareable food because it gives you two different ways to prepare your pinwheels.
Vegetarians and meat eaters alike can chow down on this light and flavorful dish, with either Buffalo chicken or veggie-filled bites of deliciousness ready at their fingertips.
Just because the recipes are packed to the brim with flavor doesn’t mean they’re shy on nutrients. They’re easy and flexible, and definitely allow you to add your own personal touch as you see fit! These pinwheels call for great northern beans but feel free to mix things up with black or white beans as well.
The process to make them is simple: just combine, mix, spread, roll, cut, and enjoy! Whether you’re a beginner or a seasoned cook, you’ll have a blast making these pinwheels.
You’ll satisfy taste buds and keep people coming back for more. Don’t be afraid to make extra, as they’re going to go fast!
Ingredients
- 6-8 large flour tortillas or wraps
For the Buffalo chicken and bean pinwheels:
- 1 cup whipped cream cheese, softened to room temperature
- 2-4 tablespoons buffalo sauce, to taste
- 2 tablespoons blue cheese dressing
- ¼ cup crumbled blue cheese
- 2 scallions, diced
- 2 tablespoons cilantro leaves, diced
- 1.5 cups cooked shredded chicken
- 1 cup Randall Great Northern beans, drained and rinsed
For the veggie + bean pinwheels:
- 1 cup whipped cream cheese, softened to room temperature
- ¼ cup shredded cheese (such as cheddar or Mexican cheese blend)
- 1-2 teaspoons taco seasoning (to taste)
- ½ red bell pepper, finely diced
- ½ yellow bell pepper, finely diced
- 2 scallions, diced
- 2 tablespoons cilantro leaves, diced
- 1 cup Randall Great Northern beans, drained and rinsed
For serving:
- Buffalo sauce, Blue cheese dressing, and sour cream
Instructions
- Combine all the ingredients for the Buffalo chicken pinwheels in a medium bowl and mix well. Taste and add more buffalo sauce or season with salt, if desired.
- Combine all the ingredients for the veggie + bean pinwheels in another bowl and mix well. Taste and adjust the flavor with more taco seasoning or salt, if desired.
- Make tortilla roll-ups by spreading about ½ to ¾ cups of either filling on a tortilla or wrap.
- Roll up the tortillas. Cover each one in plastic wrap or place in a container with a lid and refrigerate for at least 1 hour, or for up to 24 hours.
- Cut 1-2 inches off one end of the tortilla. Slice the rest of the tortilla into ½ – ¾ inch pinwheels. Serve chilled or at room temperature with your choice of dipping sauces.
