Sun-Dried Tomato And Basil Pinwheels
Serving Size / Yield
- ½ C. sun-dried tomatoes in olive oil
- ⅓ C. fresh basil, chopped
- 2 tsp. garlic cloves, minced
- ¼ C. onion, diced
- 16 oz. cream cheese, soften
- 8 individual flour tortillas
In a food processor, pulse the sun dried tomatoes, basil, garlic, and onion.
Place in a bowl and add cream cheese, stirring until combined.
Spread a thin layer of the mixture evenly over tortillas.
Tightly roll up tortillas and cut into 3/4 inch rounds.