Tortilla PinwheelsPrintable Version of this Recipe


by Meps,  sailor looking for a new boat & the foodiegazzette

Favorite to take to potlucks. Make both kinds and arrange on a platter covered with leaf lettuce.


  • 2 - 10 oz. pkgs. frozen chopped spinach thawed, drained & squeezed dry in paper towels 
  • 1 - 8 oz. cream cheese, softened 
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 envelope Ranch Dip Mix
  • 1 jar bacon bits
  • 4 green onions, chopped
  • 1 pkg. 8-10″ flour tortillas

In medium mixing bowl, combine cream cheese, sour cream and mayonnaise. Beat in dip mix. Add green onion, bacon bits and spinach (broken up into small clumps). Mix thoroughly. Spread mixture onto tortillas, leaving a 1/2″ space around edge. Roll up each tortilla tightly, and wrap each in plastic wrap. Chill for several hours or overnight. To serve, cut off ends and cut into 1/2″ slices.

Mexican Alternative


  • 1 cup sour cream
  • 8 ounces cream cheese
  • 1 (4oz) can diced green chilies, drained
  • 1 (4oz) can chopped black olives, drained
  • 1 cup shredded Cheddar cheese
  • 1/2 cup chopped green onions
  • Garlic powder to taste Seasoned salt to taste
  • 5 (10 inch) flour tortillas

You can also cut them into 1-inch pieces, secured with a toothpick and a whole olive. Ham optional.

  Great for pot luck, happy hour recipe.  Easy to do in the galley.

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