Air fryer recipe · Snacks
Pesto Veg Pinwheels
Spiral tortilla bites swirled with basil pesto, cream cheese and bright roasted peppers.
- 18 minTotal time
- 180°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 180kcal
- 5.1 gprotein
- 18.1 gcarbs
- 9.7 gfat
- 1.7 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Large tortillas3
- Cream cheese1/2 cup
- Basil pesto3 tbsp
- Roasted red pepper1/2 cup
- Baby spinach1 cup
Method
Spread the base
Soften the cream cheese so it spreads easily, then smear it right to the edges of each tortilla. Full edge-to-edge coverage acts like glue and keeps the spiral from unrolling when you slice it into rounds.
Layer fillings
Swirl the pesto over the cream cheese, then lay down the spinach leaves and strips of roasted pepper. Keep every layer thin and flat; thick, bulky fillings stop the tortilla from rolling into a tight, neat spiral.
Roll and chill
Roll each tortilla into a firm, tight log and chill it for ten minutes so it sets and holds. Slice the cold log into thick rounds and pin each with a toothpick, which stops the layers from slipping apart.
Air-fry
Stand the pinwheels cut-side up in the basket and air-fry at 180°C for 8 min, until the edges curl and crisp and the cheese warms through. Serve them warm or at room temperature, as the crisp edges soften if left covered.
