Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
strawberry-walnut pinwheel snacks on whie plates

strawberry-walnut pinwheel snacks


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

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!


Ingredients

Units Scale
  • 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


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