This simple pinwheel appetizer is perfect for your parties, or an afternoon snack for the family. A ranch cream cheese mixture is topped with smoked salmon and fresh dill, then rolled in a flour tortilla.
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Notes:
- It is recommended to use large flour tortillas for pinwheels, because if you use the smaller ones, you will end up making less appetizers, since you have to cut off the ends.
- Please check out bottom of the post (under the directions) if you’d like to see photos of the entire cooking process.
Servings: 20-24
Prep time: 20 minutes
Down time: refrigerate 1 hour
Storage: Cover and store any leftovers in the refrigerator
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You will need the following items to make this recipe:
- Small bowl
- Spoon
- Sharp knife
- Cutting board
- Butterknife
- Plastic wrap
- Serving platter
Ingredients:
- 4 large flour tortillas
- 8 oz cream cheese, softened
- 6 oz smoked salmon, chopped
- 2 sprigs fresh dill, chopped
- 1 tbsp dry ranch seasoning
Directions:
- Chop the salmon and dill.
- Add the cream cheese and ranch seasoning to a small bowl, and stir well until combined.
- Divide the mixture evenly between the 4 tortillas, and spread across the entire surface.
- Divide the salmon between the tortillas, and then sprinkle dill over them.
- Roll the tortilla up tightly, then wrap in plastic wrap and refrigerate for 1 hour, or until ready to serve.
- Once ready to serve, unwrap the tortilla rolls, and slice into one inch pieces, discarding (or snacking on) the ends.
- Arrange on a platter to serve.
Photo Directions:
Chop the salmon and dill. Add the cream cheese and ranch seasoning to a small bowl, and stir well until combined.
Divide the mixture evenly between the 4 tortillas, and spread across the entire surface.
Divide the salmon between the tortillas, and then sprinkle dill over them.
Roll the tortilla up tightly, then wrap in plastic wrap and refrigerate for 1 hour, or until ready to serve.
