Spinach and Strawberry Pinwheels

Prep:  25 Minutes
Total Time:  2 Hours  25 Minutes
Servings:  32

Ingredient List

  • 1 container (8 oz) cream cheese spread, softened
  • 2 oz goat cheese (chèvre), crumbled
  • 1 teaspoon lemon juice
  • 1/8 teaspoon ground black pepper
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1/2 cup chopped walnuts
  • 1 lb strawberries, hulled and thinly sliced (about 2 1/2 cups)
  • 2 cups baby spinach

Preparation

  1. In medium bowl, mix cream cheese spread, goat cheese, lemon juice and pepper. Divide mixture among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Top one half of each tortilla with walnuts and strawberries. Evenly place spinach leaves over strawberries.
  2. Starting from side with toppings, roll up very tightly. Cover with plastic wrap. Refrigerate at least 2 hours but no longer than 3 hours.
  3. To serve, trim 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.

Expert Tips

  • One 8-oz package of cream cheese can be used instead of cream cheese spread for these strawberry pinwheels. Soften cream cheese as directed on package.
  • Rolling tightly is the key to great-looking, easy-to-slice strawberry-cream cheese bites.

Nutrition

  • 1 Pinwheel Calories 80 (Calories from Fat 40);  Total Fat 4 1/2g (Saturated Fat 2g ,Trans Fat 0g);  Cholesterol 10mg;  Sodium 125mg;  Potassium 60mg;  Total Carbohydrate 7g (Dietary Fiber 0g ,Sugars 1g);  Protein 2g
  • % Daily Value: Vitamin A 6%;  Vitamin C 15%;  Calcium 4%;  Iron 2%
  • Exchanges: 1/2 Starch;  1 Fat
  • Carbohydrate Choice: 1/2
*Percent Daily Values are based on a 2,000 calorie diet