Recipe Background
If you want the food equivalent of carelessly cartwheeling through a field of daisies, Summer Pinwheels are it! Perfect for picnicking and easier on your back (haha), these slices of summer bring creamy and tangy flavors and will make you feel like you're floating in the clouds you're gazing up at. Warm weather makes us feel like the main character in a movie and Summer Pinwheels enhance every scene of it!
If you want the food equivalent of carelessly cartwheeling through a field of daisies, Summer Pinwheels are it! Perfect for picnicking and easier on your back (haha), these slices of summer bring creamy and tangy flavors and will make you feel like you're floating in the clouds you're gazing up at. Warm weather makes us feel like the main character in a movie and Summer Pinwheels enhance every scene of it!
Ingredients
- 4 dill pickle spears plus more, to taste, for serving
- 4 ounces ham cooked and sliced
- 1 (8-ounce) package cream cheese softened
- 1 teaspoon garlic powder
- 4 flour tortillas burrito-size
Directions
- In a food processor, add 4 of the pickle spears and the ham slices and pulse until they are finely chopped.
- In a large bowl, add the ham mixture, the cream cheese, and the garlic powder and stir until they are well-combined.
- Evenly spread the filling mixture over one side of each of the tortilla shells.
- Roll up each of the tortilla shells, then individually wrap them with plastic wrap.
- Place the wrapped tortillas in the refrigerator and allow them to chill, about 2 hours.
- Unwrap the tortillas and use a sharp knife to cut them into 1-inch-thick slices.
- Cut the extra pickle spears into fourths and serve with the pinwheels.
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