4 (10-inch) flour tortillas, red OR green OR two of each
3 ounces crumbled blue cheese
1/2 cup chopped fresh parsley
1/2 cup chopped salted roasted almonds
Instructions
Cut broccoli, bell pepper and onions into coarse
chunks. Pulse vegetables in food processor until
coarsely chopped, remove and reserve. Cut cream
cheese into chunks and whirl in food processor
with horseradish, lemon juice and blue cheese.
Return vegetables to processor and pulse just
until ingredients are mixed, not pureed.
Spread one side of each tortilla with 1/2 cup
cheese mixture to the edge. Layer tortillas with
equal portions of pork, sprinkle evenly with
parsley and almonds. Roll tortilla snugly; set
seam side down. (If making up to one day ahead,
wrap airtight in plastic wrap and refrigerate).
Cut each roll crosswise into six equal pieces and
arrange on a platter.
Cranberry Variation- In food processor whirl
together 8 ounces cream cheese, 3/4 cup whole
berry cranberry sauce; spread equal portions on
four flour tortillas, top with thinly sliced roast
pork, sprinkle with chopped walnuts and watercress
or radish sprouts. Roll up and serve as above.
Serving
Suggestions
Pork roast from the deli is perfect for these wraps. Have it sliced very thinly or shaved. These pinwheels are even better when made one day ahead to
Originally Submitted
11/27/2011
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