Pomegranate, Feta, and Chive Pinwheels
Festive pomegranate feta and chive pinwheels are a delicious addition to any holiday spread, pretty much any time of the day. They make an easy appetizer, snack, or light lunch or brunch.
Servings: 48 pinwheels
Calories: 32kcal
Ingredients
- 8 oz whipped cream cheese
- 5 oz crumbled feta cheese
- ¼ cup chives chopped
- ⅓ cup pomegranate arils rinsed and gently patted dry
- 4 fajita size tortillas
Instructions
- In a medium size bowl, stir together the cream cheese, feta, chives and pomegrante arils.
- Spread the cream cheese out evenly over all four tortillas.
- Roll each tortilla tightly (like you would a Swiss or jell roll) and wrap the roll in plastic wrap. Refrigerate the filled tortillas for at least one hour, or overnight if making ahead of time.
- Use a serrated knife to slice each tortilla into 12 pinwheels before serving.
Notes
- Use the freshest tortillas possible. They will be the most pliable and easiest to roll up without cracking or breaking.
- If you don’t have chives, you can sub very thinly sliced green onions (the green stems only) but I still prefer fresh chives when available.
- To prevent the pomegranate seeds from dyeing the cream cheese pink when mixed together, thoroughly wash the seeds, spread them in a single layer on paper towels, and pat them completely dry before adding to the recipe.
- You can use the pomegranate seeds you can find precleaned in a plastic container in the produce section to save time.
- Chill the filled and rolled tortillas well before slicing them. The colder the cream cheese mixture, the firmer the pinwheels will be. This extra step and time ensures even cuts and will keep the pinwheels holding their shape during and after slicing.
Nutrition
Calories: 32kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 65mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg