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Wrap-and-Roll Basil pinwheels


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Wrap-and-Roll Basil pinwheels 0 Picture


  • 3 - 7 or 8 inch flour tortillas
  • 5 ounce container semi soft cheese with garlic and herbs or Boursin cheese
  • 12 large fresh basil leaves
  • 1/2 of a 7 ounce jar roasted red sweet peppers, cut into 1/4 inch wide strips
  • 4 ounces thinly sliced cooked turkey
  • 1 tablespoon mayonnaise or salad dressing


Servings 24


Step 1

1. Spread each flour tortilla with 1/3 of Boursin cheese or semisoft cheese with garlic and herbs. Add a layer of the large basil leaves to cover cheese. Divide roasted red sweet pepper strips between the tortillas; arrange roasted red pepper strips over the basil leaves 1 to 2 inches apart. Top with meat slices. Spread 1 teaspoon mayonnaise or salad dressing over the meat on each tortilla. Roll up the tortillas tightly into a spiral, enclosing the filling. Wrap each roll in plastic wrap. Chill the tortilla rolls int eh refrigerator 2 to 4 hours to blend flavors.

2. To serve, remove the tolls from the refrigerator. Remove the plastic wrap from the tortilla rolls; cut each of the rolls into 1 inch slices. Garnish with the remaining basil leaves. Skewer each of the cut tortilla rolls on frilly picks or on short decorative skewers.


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