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creamypinwheelsCreamy Mexican Pinwheel Bites


  1. 8 pieces Flour tortillas, 8 in.
  2. 0.5 lb (225 g) Vegan Cream cheese, room temperature (I used Wood and Water Cheese)
  3. ? cup (80 mL) GOOD FOOD FOR GOOD Chile de Arbol Sauce for Tacos
  4. 2 ½ tbsp (37 mL) Jalapeños, pickled, minced


  1. Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper and set aside.
  2. Place cream cheese, GOOD FOOD FOR GOOD Chile de Arbol sauce for Tacos and jalapeños in a medium mixing bowl. Using a hand mixer, mix ingredients thoroughly until cream cheese is smooth.
  3. Lay 1 tortilla on your cutting board then lay another tortilla on top so that the top of the second tortilla lines up with the middle of the first tortilla.
  4. Place ¾ cup of cream cheese mixture in the centre of the tortillas and use a spatula to spread the dip evenly over the tortillas, leaving a ¼ in. border at the edge.
  5. Starting at the edge closest to you, begin to roll the tortillas into a log shape. Roll tortillas tightly to ensure pinwheels stay together. Wrap in a plastic wrap and refrigerate for about an hour.
  6. With a knife, slice the rolled tortilla into ½ in. thick pieces and lay flat on prepared baking sheet.
  7. Place baking sheet in preheated oven for 10 to 12 minutes or until tortillas are lightly crisped.

Recipe by Katherine Sowden, photo by Richa Gupta


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