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Cream cheese pickle pinwheels
Cold tortilla pinwheels filled with cream cheese, dill and finely chopped pickles, with a short chill for clean slicing.
In this guide5 sections
Roll first, slice just before serving
Yield: 16 pinwheels. Prep time: 15 minutes. Cook time: 0 minutes. Chill time: 30 minutes.
These little tortilla rolls suit a cold snack plate or packed lunch. Cream cheese holds the filling together, while small pickle pieces spread the crunch across every slice. There is no need to add ham or another filling to make them work.
Use soft tortillas that bend easily. A dry wrap tends to split along the outside of the roll, especially if you force in too much filling. If a tortilla is stiff, choose another use for it rather than trying to hide the crack with extra cheese.
Prepare the pickles
Drain, finely dice and blot the pickles before mixing. The filling should spread like cream cheese, with pieces of cucumber throughout; it should not look like a wet chopped salad. Trim the spring onions and slice them finely so long strands do not pull out when you bite.
For a home-made starting jar, follow refrigerator cucumber pickles and let them chill as directed before weighing the drained amount.
Ingredients
- 2 large soft flour tortillas, about 25 cm across
- 160 g plain cream cheese
- 100 g dill pickles, drained and finely diced
- 2 spring onions, finely sliced
- 1 tablespoon chopped fresh dill
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
Method
- Beat cream cheese with mustard and pepper until easy to spread. Fold in pickles, spring onions and dill.
- Lay the tortillas flat. Spread half the filling over each, reaching close to the edges but leaving a narrow bare strip along the far side.
Leave a narrow strip clear along the far edge for the roll. - Roll each tortilla firmly towards that bare edge without squeezing out the filling.
Roll firmly towards the bare edge, keeping the filling inside. - Wrap the rolls, put them seam-side down and refrigerate for 30 minutes.
- Unwrap and trim the uneven ends. With a sharp knife, cut each roll into eight pieces, wiping the blade when it picks up filling.
Slice after chilling and wipe the blade when filling gathers on it. - Arrange cut-side up and serve, or cover and keep chilled until the same day’s meal.
Pack without squashing
Use a shallow container so you can arrange the slices in one layer. A loose tower of pinwheels slides against itself and smears the filling. If you need to prepare further ahead, leave the rolls whole until closer to serving rather than slicing them the previous morning.
For a warm tortilla snack, make pickle quesadillas instead. Add a few pickled carrot sticks to the plate if you want something crisp alongside.
Keep the jar open
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