Fiesta Pinwheels

Fun appetizer or lunch for a Mexican party or hike!

Ingredients

• 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

Preparation

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 ¼ inch pieces.
6. Serve pinwheels at room temperature with salsa.

Notes

Makes snacks for about 15 or meal for 5.