Tortilla Roll-Ups Recipe (2024)

FAQs

How do you keep pinwheels from getting soggy? ›

Parchment paper or wax paper is ideal for wrapping up your wrap when complete, as it not only keeps the wrap shaped correctly but it also allows it to breathe which prevents moisture build-up that makes wraps soggy. As much as I love tomatoes, if you are not eating the wrap right away, you should avoid using them.

They're easy to assemble, look great on a platter, and are ideal for a party. To make them, you'll layer flour tortillas with ranch-flavored mayonnaise, sliced cheese, deli meats, and lettuce. All that's left to do is roll them up tightly and slice.

Wrap the tortilla rolls tightly in plastic wrap. Store in the refrigerator for at least 1 hour before cutting into small pinwheel slices. This step cools the cream cheese back down and helps meld the ingredients together so the wraps stay tightly rolled up after cutting.

Tightly roll up each of the tortillas and wrap each one in foil or plastic wrap; refrigerate the pinwheels overnight. Before serving, slice each roll up into ¼-inch slices. Arrange them on a platter or feed them to your ravenous family as you slice them.

Layer Ingredients Strategically

Start by placing a layer of greens on the wrap to act as a barrier between the fillings and the wrap itself. You can use lettuce, spinach or other types of greens. They will also help prevent the wrap from becoming soggy.

You've got to heat the tortillas before you roll them up. You can give them a lite coating of oil and toss them into a hot sauté pan. Use no oil, if you prefer, or do it restaurant style and dip them into the deep fat fryer. Corn tortillas are brittle and will break when they are bent.

I take a stack of 8-10 tortillas and wrap them in a damp dish towel or paper towel (to get the towel damp just run some tap water over the towel and ring out all the excess water); then place the wrapped stack on a plate and microwave for about 2 minutes.

Heat the tortillas: Heating the tortillas before rolling them up can make them more pliable and less likely to break. You can heat them in a sauté pan with a light coating of oil or without any oil. Alternatively, you can dip them into a deep fat fryer [1].

They are made of tortillas rolled up with club sandwich or other sandwich fillings. The secret to a great pinwheel sandwich is the cream cheese filling! This is the “glue” that keeps this rolled up sandwich looking great and it tastes amazing.

I love serving these pinwheels with a side of fruit salad and pretzels! Or, make some of my favorite Healthy Macaroni Salad for the ultimate summer meal!

What makes a pinwheel spin? ›

It takes a certain amount of wind to get the pinwheel spinning. (Students may be able to identify that the force of the wind has to overcome the forces of gravity and friction that are also acting on the pinwheel.) The faster the wind speed; the faster the pinwheel spins.

These will keep for up to four days in the refrigerator once they're made. You can also freeze pinwheels for up to two months. Freeze them individually on a baking sheet lined with wax paper or parchment, and then transfer to a zip-close bag.

Storing - you can eat puff pasty scrolls straight from the oven (SO good!) or let them cool completely and store them in an airtight container. Freezing - pinwheels can be frozen un-baked, or baked.

It's so easy to learn how to make pinwheel sandwiches. Just lay your preferred fillings onto the wrapper of your choice, roll up, chill, slice, skewer, and serve. Have fun making the sandwiches your own special way suited to your party's theme or the tastes of you and your guests. You hardly even need a recipe.