Tortilla Pinwheels

Tortillas

1. Choose your filling, and prepare it according to the instructions.
2. Lay one flour tortilla flat on a clean cutting board.
3. Place the filling, leaving 1/2 inch around the edges.
4. Carefully roll up each tortilla, ensuring the filling stays inside. Once rolled, wrap them tightly in plastic wrap and refrigerate for at least 2 hours (preferably overnight) to allow the flavors to meld and the pinwheels to become firm.
5. Once chilled, unwrap the tortillas and slice them into 1 inch thick pinwheels. Cut off the unfilled ends of each roll. Arrange on a platter and garnish with freshly chopped parsley.
6. Serve with a side of your favorite dipping sauce, like ranch or marinara, and enjoy this homemade, nostalgic treat with family and friends.

Bacon Chicken Filling

1. Mix chicken, cream cheese, 1/2 cup salsa and bacon; spread over tortillas.
2. Continue with Steps 2 through 6 of Tortillas preparation.

Barbecue Chicken Filling

1. Mix the shredded chicken with barbecue sauce in a bowl.
2. Spread the mixture on the tortillas
3. Sprinkle the Cheddar cheese on top.
4. Add cilantro if you like.
5. Continue with Steps 2 through 6 of Tortillas preparation.

Chicken Caesar Filling

1. In a bowl, mix the chicken, Caesar dressing, and Parmesan cheese together.
2. Lay the tortillas flat on a surface and spread a thin layer of the chicken mixture on each tortilla.
3. Add chopped Romaine lettuce on top.
4. Continue with Steps 2 through 6 of Tortillas preparation.

Crab Filling

1. Spread one quarter of the cream cheese evenly over each tortilla.
2. Sprinkle the shredded cheese over the cream cheese, followed by the crab meat.
3. Scatter the red pepper and green onions evenly over the top.
4. Continue with Steps 2 through 6 of Tortillas preparation.

Creamy Spinach and Feta Filling

1. Sauté spinach with olive oil until wilted, then let it cool.
2. Mix the cooled spinach, cream cheese and crumbled feta in a bowl.
3. Spread over each tortilla equally.
4. Continue with Steps 2 through 6 of Tortillas preparation.

Ham and Cheese Filling

1. In a bowl mix together the cream cheese and Ranch dressing mix until smooth.
2. Lay one of the tortillas out and spread each evenly with the cream cheese mixture
3. Lay the ham slices over the cream cheese mixture.
4. Sprinkle with the remaining ingredients.
5. Continue with Steps 2 through 6 of Tortillas preparation.

Mexican Filling

1. In a bowl, combine cream cheese, shredded chicken, cheese, cilantro, red bell peppers, red onion and taco seasoning. Mix well until evenly combined.
2. Serve cold or at room temperature with salsa or hot sauce on the side for dipping.
3. Continue with Steps 2 through 6 of Tortillas preparation.

Pepperoni Pizza Filling

1. In a bowl, mix the cream cheese until it is smooth.
2. Add the garlic, sour cream, cheeses and Italian seasoning. Mix until well combined.
3. Divide this mixture among the flour tortillas. Spread the cheese mixture to cover the entire tortilla.
4. Put a layer of pepperoni over the cheese mixture.
5. Sprinkle the finely chopped peppers and mushrooms on top of the pepperoni.
6. Continue with Steps 2 through 6 of Tortillas preparation.

Reuben Filling

1. In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla.
2. Layer each tortilla with 8 slices of corned beef, 3 slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut.
3. Continue with Steps 2 through 6 of Tortillas preparation.

Roast Beef and Horseradish Filling

1. Combine the cream cheese, Monterey Jack, horseradish, dried thyme, garlic powder and salt in a bowl. Set aside.
2. Spread the cheese mixture across tortillas to the edges in an even, thin layer. Leave a 1 inch border because the ends will be thrown out.
3. Layer the slices of roast beef across the cheese mixture.
4. Continue with Steps 2 through 6 of Tortillas preparation.

Smoked Salmon Filling

1. Chop or shred the smoked salmon and set aside.
2. In a bowl, mix together the spreadable cheese and cream cheese until fully blended. Stir in the red onion, capers, lemon juice, and salmon. Mix well.
3. Spread the salmon mixture evenly over each tortilla.
4. Continue with Steps 2 through 6 of Tortillas preparation.

Taco Filling

1. In a medium bowl, with a hand held mixer, beat the cream cheese, shredded cheese, sour cream and taco seasoning until well combined and smooth.
2. Stir in the green onions, black olives and jalapeños.
3. Spread the mixture evenly over the 4 flour tortillas.
4. Continue with Steps 2 through 6 of Tortillas preparation.

Tuna Filling

1. Add the cream cheese, dill pickle relish and green onion to a small bowl and mix together until fully combined.
2. Spread 1/4 of the cream cheese mixture onto each tortilla.
3. Spread 1/2 can of tuna onto each tortilla.
4. Sprinkle 1/4 of the cucumber dices onto each tortilla.
5. Continue with Steps 2 through 6 of Tortillas preparation.

Turkey and Cranberry Filling

1. In a mixing bowl, combine the softened cream cheese, chopped turkey, cranberry sauce, shredded Cheddar cheese, chopped green onions, and walnuts if using. Mix well until all ingredients are thoroughly combined.
2. Season the mixture with salt and pepper to taste.
3. Spread a generous layer of the turkey and cranberry mixture evenly over the surface of each tortilla, leaving a small border around the edges.
4. Continue with Steps 2 through 6 of Tortillas preparation.

Veggie Filling

1. Mix together cream cheese, ranch dressing mix and green onions in a medium bowl until combined.
   spread ingredients mixed together in a bowl. Spread onto each tortilla.
2. Sprinkle each tortilla evenly with cheese, red pepper, celery and olives.
3. Continue with Steps 2 through 6 of Tortillas preparation.