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Que Pasa Pinwheels

Makes 4 serving(s)


4 ounces reduced fat cream cheese* (1/2 an 8-ounce package)
2 tablespoons thick salsa (mild, medium or hot—your choice!)
4 fajita-size (about 7-inches diameter) flour tortillas
1 bunch fresh cilantro or Italian parsley leaves (you'll need 16 leaves)


Medium-size mixing bowl
Measuring spoon
Large fork
Butter knife
Plastic wrap
Cutting knife
Cutting board


  1. Plop the cream cheese into a medium-size mixing bowl. Splatter in the salsa from a measuring spoon.
  2. Thoroughly whip together the cream cheese and salsa with a large fork until the mixture is pink and creamy.
  3. Toss one of the tortillas down onto a cutting board. With a butter knife, spread about two tablespoons of the creamy pink filling over the entire flour tortilla surface. Roll it up as tightly as possible, without letting the filling squeeze out.
  4. Repeat until all tortillas are filled and rolled.
  5. Wrap the tortillas in plastic wrap and refrigerate for at least 30 minutes, to allow for easier slicing. (You can do this step a day ahead, if you want.)
  6. Unwrap the chilled tortilla rolls and put them on the cutting board. Using a cutting knife, slice about 1/2 inch off each end of the rolled tortillas (you can eat these teeny pieces). Then slice each roll into 4 same-size pieces.
  7. Stand each sliced piece on a cut edge, so you see the pinwheel design. Garnish each top with a cilantro or parsley leaf.
  8. Refrigerate, covered with plastic wrap, until ready to eat. Serve up 4 Pinwheels per person.


Per serving:
150 Calories, 5 g Total Fat, 3 g Saturated Fat, 15 mg Cholesterol, 210 mg Sodium, 18 g Total Carbohydrates, 1 gram Dietary Fiber, 2 g Sugars, 7 g Protein, 10% Vitamin A, 2% Vitamin C, 4% Calcium, 0% Iron