Fiesta Pinwheels

by Kathy and Bruce Jacobs

Fun appetizer or lunch for a Mexican party or hike!


  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon chili powder
  • 2 tablespoons minced onion
  • 1 tablespoon chopped fresh coriander
  • 1 small (4 ounce) can mild green chilies, drained and chopped fine
  • 1 small (4 ounce) can pitted black olives, drained and sliced
  • 5 (10 inch) whole wheat tortillas
  • Accompaniment: bottled tomato salsa


  1. In a bowl stir together cream cheese and chili powder until smooth.
  2. Stir in onion, coriander, chilies, olives, and salt and pepper to taste, stirring until blended well.
  3. Spread about 1/3 cup cream cheese mixture over each tortilla and roll up tightly jellyroll fashion.
  4. Chill tortilla rolls, seam sides down and individually wrapped in plastic, at least 1 hour and up to 4 hours.
  5. Trim ends off each tortilla roll and cut roll into about 1 ΒΌ inch pieces.
  6. Serve pinwheels at room temperature with salsa.


Makes snacks for about 15 or meal for 5.