Level: | Easy |
Total: | 1 hr 20 min |
Active: | 20 min |
Yield: | 4 to 6 servings (about 24 pinwheels) |
Ingredients
- 8 ounces shredded yellow Cheddar
- 8 ounces chopped pimientos, very well drained
- 2 ounces cream cheese
- 1/4 cup mayonnaise
- 1/4 teaspoon cayenne
- 2 scallions, finely chopped
- Kosher salt
- 3 burrito-size flour tortillas (10 inches in diameter)
- 4 1/2 cups loosely packed arugula
Instructions
- Combine the Cheddar, pimientos, cream cheese, mayonnaise, cayenne, scallions and 1/4 teaspoon salt in a large bowl. Use a potato masher to mash the ingredients together to make a cohesive spread.
- Lay the tortillas out on a work surface and evenly spread one-third of the cheese mixture on each, leaving a 1-inch border along the edge. Top each with 1 1/2 cups of the arugula. Roll the tortillas tightly, tucking the arugula in as you go. Lay the wraps on a platter seam-side down and refrigerate until firm, at least 1 hour.
- Transfer the wraps to a cutting board. Trim off the edges, then use a serrated knife to carefully cut them into 1-inch rounds. Arrange the pinwheels on a platter and serve immediately or cover with plastic wrap and refrigerate for up to 4 hours.
Nutrition Facts
Serving Size | 1 of 6 servings |
Calories | 331 |
Total Fat | 25 g |
Saturated Fat | 11 g |
Carbohydrates | 14 g |
Dietary Fiber | 1 g |
Sugar | 1 g |
Protein | 12 g |
Cholesterol | 53 mg |
Sodium | 520 mg |
Reviews
We loved this recipe! I had a bowl of cheese leftover and we ate it on crackers. Will never buy pimiento cheese again – it was easy to make and delicious!
Very good recipe – simple and so easy to prepare. I’ll be making this again today because I’ve been craving it since the last time I made it. The arugula IMHO makes it especially good.
Love this. I use as a dip/spread with Ritz crackers, pretzels, celery etc.
always a hit.
always a hit.
I love pimento cheese and adding arugula makes these a creamy, cheesy peppery dream! Might be fin with spinach tortillas.
This was a good recipe my family love it