Tortilla Spirals

These pinwheels are so pretty if you use different-colored flour tortillas. Tortillas come in a variety of colors—such as red, green, and yellow—and flavors—including sun-dried tomato, pesto, spinach, and whole wheat. Try the different filling combinations suggested as variations!

Makes 2 dozen spirals. Keeps for 1 to 2 days in the refrigerator. Don’t freeze.

• White Bean Dip
• 4 10-inch whole wheat flour or corn tortillas
• 1 (10 oz/300 g) package baby spinach leaves (use half the package to line the serving platter)
• 1/2 cup roasted red peppers from a jar or homemade (see below), patted dry and cut into narrow strips
• 1/2 cup grated carrots

1. Prepare Bean Dip as directed. Spread a thin layer of dip on each tortilla, leaving a 1/2-inch border around the entire outside edge of each tortilla. Place a row of spinach leaves across the middle of each tortilla. Top with roasted pepper strips and carrots. Roll up tightly. Cover the rolls with plastic wrap and refrigerate for 1 hour (or up to 24 hours).
2. When ready to serve, remove plastic wrap and trim ends. Slice each roll, on an angle, into 6 pieces. Arrange on a large platter lined with spinach leaves and serve chilled.
3. These spirals can be prepared up to a day in advance. Cover tightly when storing in the refrigerator so they won’t dry out.

Variations:

• Use roasted or steamed asparagus spears instead of roasted red peppers or carrots. Different color bell peppers add flavor and eye appeal.

• Substitute bibb lettuce, mixed salad greens, or radicchio leaves for spinach.

• Thinly sliced grilled portobello mushrooms also make a marvelous addition.

Chef’s Secrets

• Easy Rollers! If using corn tortillas, soften them by heating in the microwave oven, allowing about 10 seconds for each tortilla. This makes them easier to roll.

Roasted Red Peppers

1. Preheat the broiler or grill.
2. Broil or grill 4 red peppers until their skins have blackened and blistered, turning them occasionally, about 12 to 15 minutes. They will shrivel and collapse. Immediately place the hot peppers in a bowl, cover and let cool.
3. Scrape off the skins using a paring knife. Cut each pepper in half and discard stems, cores, and seeds.
4. Cut the peppers into long, narrow strips and place in a bowl; drizzle with 2 Tbsp extra virgin olive oil and season with salt and pepper.
5. Cover and refrigerate up to 10 days, or freeze for up to 3 months. Drain before using.

Reprinted by permission by Whitecap Publishers from Norene’s Healthy Kitchen.* Norene Gilletz is a Canadian food writer and is the leading author of kosher cookbooks in Canada. Visit her extensive food site, Gourmania. 

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!