Tortilla roll ups – or pinwheels – were a 90s favorite snack. You may have enjoyed them filled with honey ham spread, cream cheese, and crushed pineapple – or with cream cheese and salsa. This upgraded, sweet-and-savory version — strawberry-walnut pinwheel snacks — features juicy California strawberries and crunchy California walnuts, along with Neufchatel, balsamic vinegar, fresh basil, and microgreens. It’s simple to fix, yet looks kind of fancy.

Along with all of their plant-based goodness, the California walnuts offer rich, savory crunch and the strawberries provide sweet pops of juiciness and color.

And though this recipe is classified as a finger food “snack,” it easily doubles as a party app. A nourishing delight for the senses!

Disclosure: At time of posting, Jackie was a spokesperson for the California Walnut Commission and California Strawberry Commission.

strawberry-walnut pinwheel snacks

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• Author: Jackie Newgent, RDN, CDN
• Total Time: 24 minutes
• Yield: 24 pieces (6 servings) 1x
• Diet: Vegan

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Description

This upgraded, sweet-and-savory version of the 90s favorite – tortilla roll ups (or pinwheels) — features juicy California strawberries and crunchy California walnuts, along with Neufchatel, balsamic vinegar, fresh basil, and microgreens. It doubles as a finger food snack or party app. And it’s a nourishing delight for the senses!

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Ingredients

Units USM Scale 1x2x3x

• 2/3 cup (2 oz) California walnuts
• 4 oz Neufchâtel or plant-based alternative
• 1/2 tsp balsamic vinegar
• 6 large fresh basil leaves, thinly sliced
• 1/8 tsp sea salt
• 1/4 tsp freshly ground black pepper, or to taste
• 8 California strawberries, small diced (about 1 cup packed/diced)
• 4 (8-inch) whole grain flour tortillas
• 2 Tbsp balsamic glaze or reduction
• 1/3 cup microgreens (such as arugula microgreens), chopped baby arugula or basil

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Instructions

1. Heat a medium skillet over medium-high heat. Add the walnuts and toast while stirring occasionally until desired brownness, about 2 1/2 minutes. When cool enough to handle, roughly chop the walnuts.
2. In a mixing bowl, add the Neufchâtel, balsamic vinegar, basil, salt, and pepper and blend with an electric mixer until fluffy.
3. Fold in the strawberries, then the walnuts.
4. With a flexible spatula, spread about 1/2 cup filling over each tortilla, like it’s a pizza crust. Roll each up tightly.
5. Slice about 3/4-inch off each end of the rolled tortillas. Then slice each rolled tortilla into 6 uniform-size pieces.
6. Store in the refrigerator in a sealed container for up to 4 days.
7. To serve, stand each sliced pinwheel piece on a cut edge, like it’s sushi; splatter with balsamic glaze; top with microgreens; and, if desired, sprinkle with additional black pepper.

Notes

For best results, cover and chill the rolled tortillas for at least 20 minutes to firm up before slicing and/or slice just before serving.

If making your own balsamic reduction, add 1/2 cup balsamic vinegar to a small saucepan, bring to a boil over high heat, then reduce heat to medium and cook, stirring a couple times, until it can coat the back of a spoon (to yield 2 to 3 Tbsp), about 7 minutes. Note: The reduction does thicken slightly as it cools.

Low-waste tip: Chill the tortilla roll end “scraps” for later nibbling as is — or for tossing onto a salad.

• Prep Time: 20 minutes
• Cook Time: 4 minutes
• Category: snacks, appetizers
• Cuisine: American

Nutrition

• Serving Size: 4 pieces
• Calories: 210
• Sugar: 5g includes 2g added sugars
• Sodium: 300mg
• Fat: 13g
• Saturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2.5g
• Protein: 5g
• Cholesterol: 15mg

Looking for other fun snack or app recipes? Try my strawberry-walnut lollipops (see recipe HERE), food scrap hummus garden (see recipe HERE), and s’mores-style plant-based caprese (see recipe HERE).