Pinwheels 3 Ways: Avocado Veggie - Buffalo Chicken - Thanksgiving

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From top to bottom: Thanksgiving, Veggie, Buffalo Chicken

Last Updated August 11, 2024

Pinwheels. Also known as veggie rolls, veggie wraps, or veggie roll-ups, (but that just makes me think of fruit roll-ups, yuck. No offense to my fruit roll-up loving friends. Actually, every once in a blue moon I see a fruit roll up and think, hey, that sounds good right about now. Then I walk on. That's the end of the story.)  Or you could just call these tortilla/veggie/cream cheese concoctions for what they are; delicious. That would be fine. And the truth.  

Pinwheels make for a great snack or appetizer, or lunch because it can be hard to stop eating these! They're also very portable, quick, and simple to make, which make them ideal for parties, potlucks, lunch at the office, etc.  

The formula is very easy to get the hang of, think tortillas, cream cheese, and your flavors. Deli meat is easy to roll and adds some protein. Chopped, sliced, or grated veggies, raw or cooked, add some nutrients. Other kinds of cheese are tasty. Spices and herbs add flavor. Tuna and sliced hardboiled eggs could be a very European take on these. The options are endless, feel free to create your own!

Following are some of my favorite pinwheel flavors: Fresh Veggie and Avocado, Buffalo Chicken, and Turkey Cranberry a.k.a. Thanksgiving.  

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Recipes by Jenny

Avocado Veggie Pinwheels

Makes about 24 pinwheels

Ingredients: 

Hmm, these photos could use improving upon…

Hmm, these photos could use improving upon…

  • 4 8-inch or 6 6-inch flour tortillas

  • 8 oz / 225g cream cheese, softened

  • 1/3 cup shredded carrots, or about 1-2 small carrots

  • 1/3 chopped spinach or broccoli

  • 1 bunch green onions, chopped

  • 1/4 tsp garlic powder

  • 1/4 tsp dill weed

  • salt and pepper, to taste

  • 1/2 cup guacamole

Directions:

  1. In a medium bowl, mix together cream cheese, carrots, spinach, green onions, garlic powder, dill weed, and salt and pepper.  

  2. Distribute evenly over tortillas, spreading almost to the edges.  Spread a thick layer of guacamole over cream cheese mixture.  Roll up tightly.  

  3. Trim edges and slice into approximately 1 inch slices.  Serve or chill until it's par-tay time.  

Avocado Veggie Pinwheels
Yield 24
Author
Prep time
25 Min
Total time
25 Min

Avocado Veggie Pinwheels

Tortillas slathered with seasoned cream cheese, avocado, and veggies, rolled up and sliced.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. In a medium bowl, mix together cream cheese, carrots, spinach, green onions, garlic powder, dill weed, and salt and pepper.
  2. Distribute evenly over tortillas, spreading almost to edges. Spread a thick layer of guacamole over cream cheese mixture. Roll up tightly.
  3. Trim edges and slice into approximately 1 inch slices. Chill until ready to serve.

Notes

All quantities are very approximate. You could double basically any ingredient you want to have more filling, less filling, more flavor, less flavor. The tortilla is your playground.

Nutrition Facts

Calories

68.72

Fat

4.49 g

Sat. Fat

2.11 g

Carbs

5.73 g

Fiber

0.61 g

Net carbs

5.05 g

Sugar

0.50 g

Protein

1.52 g

Sodium

104.65 mg

Cholesterol

9.47 mg

Nutritional information is approximate, based on 1 pinwheel.

pinwheels, roll ups, veggie rolls, veggie wraps, avocado, buffalo chicken pinwheels, Thanksgiving pinwheels, vegetable wraps, cranberry sauce, appetizer, finger food, snack
American
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Buffalo Chicken Pinwheels

Makes about 24 pinwheels

Ingredients:

  • 4 8-inch or 6 6-inch flour tortillas

  • 8 oz / 225g cream cheese, softened

  • 1/3 cup / 80g Frank's hot sauce

  • 1/2 cup cooked chopped or shredded chicken

  • 1 bunch green onions, chopped

  • 1/4 cup blue cheese, crumbled, optional

Directions:

  1. In a medium bowl, mix together cream cheese, hot sauce, chicken, green onion, and blue cheese.

  2. Distribute evenly over tortillas, spreading almost to the edges.  Roll up tightly.  

  3. Trim edges and slice into approximately 1 inch slices.  Serve or chill until it's par-tay time.   

Buffalo Chicken Pinwheels
Yield 24
Author
Prep time
15 Min
Total time
15 Min

Buffalo Chicken Pinwheels

Tortillas slathered in Frank's hot sauce and cream cheese with chicken and green onions, rolled, and sliced for bite size hot wing pinwheels.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. In a medium bowl, mix together cream cheese, hot sauce, chicken, green onion, and blue cheese.
  2. Distribute evenly over tortillas, spreading almost to the edges. Roll up tightly.
  3. Trim edges and slice into approximately 1 inch slices. Chill until ready to serve.

Notes

All quantities are approximate. You could double basically any ingredient you want to have more filling, less filling, more flavor, less flavor. I often use canned chicken for the buffalo chicken. Pinwheels aren't exactly a showcase of your cooking/baking skills, anyway, so I like to keep things chop, chop. (Literally)

Nutrition Facts

Calories

74.28

Fat

4.60 g

Sat. Fat

2.40 g

Carbs

5.20 g

Fiber

0.30 g

Net carbs

4.90 g

Sugar

0.42 g

Protein

3.02 g

Sodium

177.01 mg

Cholesterol

14.74 mg

Nutritional information is approximate. Based on one pinwheel; includes blue cheese.

pinwheel, veggie roll up, veggie wrap, buffalo chicken, blue cheese, buffalo chicken wrap, buffalo chicken pinwheel, canned chicken
snack, appetizer
American
Did you make this recipe?
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Thanksgiving Pinwheels

Makes about 24 Pinwheels

Ingredients:

  • 4 8-inch or 6 6-inch flour tortillas

  • 8 oz / 225g cream cheese, softened

  • 1/2 cup cranberry sauce

  • 8 oz sliced deli turkey (or leftover Turkey!)

  • 1/3 cup chopped spinach, optional

Directions:

  1. In a medium bowl mix together cream cheese, cranberry sauce, and spinach.  Distribute evenly over tortillas, spreading almost to the edges.  

  2. Layer turkey slices over cream cheese mixture.  Roll up tightly.  

  3. Trim edges and slice into approximately 1 inch slices.  Serve or chill until it's par-tay time.  

Thanksgiving Pinwheels
Yield 24
Author
Prep time
15 Min
Total time
15 Min

Thanksgiving Pinwheels

Tortilla spread with cream cheese, cranberry sauce, and turkey, rolled and sliced for a nostalgic bite-sized taste of Thanksgiving.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. In a medium bowl mix together cream cheese, cranberry sauce, and spinach. Distribute evenly over tortillas, spreading almost to the edges.
  2. Layer turkey slices over cream cheese mixture. Roll up tightly.
  3. Trim edges and slice into approximately 1 inch slices. Chill until ready to serve.

Notes

All quantities are approximate. You could double basically any ingredient you want to have more filling, less filling, more flavor, less flavor. Like I said, the tortilla is your playground. I like the spinach, it gives it a nice punch of color. It also makes the roll versatile for Christmas, beautiful red and green!

Nutrition Facts

Calories

79.26

Fat

4.10 g

Sat. Fat

2.05 g

Carbs

8.14 g

Fiber

0.39 g

Net carbs

7.75 g

Sugar

2.56 g

Protein

2.63 g

Sodium

182.60 mg

Cholesterol

14.67 mg

Nutritional information is approximate. Based on one pinwheel; Includes spinach.

pinwheels, veggie roll ups, Thanksgiving, cream cheese, Thanksgiving pinwheel, Thanksgiving wrap, turkey, cranberry sauce, spinach
snack, appetizer
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Jenny's Notes:

  • All quantities are approximate.  You could double basically any ingredient you want to have more filling, less filling, more flavor, less flavor.  Like I said, the tortilla is your playground.  

  • I like the spinach in the Thanksgiving roll, it gives it a nice punch of color.  It also makes the roll versatile for Christmas, beautiful red and green! 

  • I usually use canned chicken for the buffalo chicken. Pinwheels aren't exactly a showcase of your cooking/baking skills, anyway, so I like to keep things easy.  

November Newsletter: Homecoming!

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Photo credit to Practical

Photo credit to Practical

Happy Thanksgiving!

Mosaico Church, my church family in Italy. Celebrating the 3rd Anniversary!

Mosaico Church, my church family in Italy. Celebrating the 3rd Anniversary!

I hope you all had a wonderful Thanksgiving, good time with family, and lots of delicious food to eat.  Christmas music has now been unleashed full force, and I hope we are all able to head into this season with joy in our hearts, thankfulness, and eager expectation to again remember the birth of our King, Christ Jesus.  

Gallery 4 Italy Ceasing Operations

Russian Academy of Art Bible study we host in our home!

Russian Academy of Art Bible study we host in our home!

In early November we received the news that the founder of Gallery 4 has chosen to suspend operations in Italy.  With the extreme difficulty in finding a space for the gallery we knew something needed to be done, but the news still came as a shock.  Although it is easy to look at the situation with disappointment and sadness, we trust that the Lord will have used our time here for the good of His kingdom and advancement of the Gospel, and will continue to use it in ways we may never fully realize.  Even though the original vision was not fully accomplished, we were still able to minister to people, host Bible studies, give out Bibles, and talk about Jesus with many.

I will forever see art in a new way thanks to art classes and all my cool artist friends.

I will forever see art in a new way thanks to art classes and all my cool artist friends.


Coming Home

In light of these recent events, I will be coming home from the mission field on December 5.  It truly grieves me to leave Florence, it is a magical city and I will greatly miss the friends and people I met here.  However, I am overjoyed to be able to be home for Christmas with family, friends, and church family, as I was not originally expecting to be able to do so.

 

Firenze is extra magical around Christmas time

Firenze is extra magical around Christmas time

Coming Weeks

The next few weeks will be spent getting my affairs in order, spending time with friends, and getting ready to come home.  I am so thankful for the time I was here and I would like to thank each of you from the bottom of my heart for supporting, praying, and encouraging me in this venture.  To God be the glory!

Prayer Requests:

  • Praise! For all the friends here that makes it so hard to leave. Although it is sad, I consider it a very great thing indeed to have such friends that makes saying goodbye so hard.

  • Praise! Being able to be home with family, friends, and church family for Christmas.

  • Prayer: For my remaining time here to be meaningful and for the glory of God.

  • Prayer: For the people here, whether friends or strangers, to continue to be exposed to the Gospel.

  • Prayer: For a smooth transition, closure, and safe trip home.

Grazie a tutti!!!

 

 

Homemade Eggnog

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Last Updated July 16, 2024

Do you know what 2 weeks from today is?  Yes, Thanksgiving!  A big feast requires lots of food, lots of planning, and of course lots of shopping, preparing, and cooking.  There are of course all the traditional dishes to make, but sometimes you want to throw in something new and delicious.  Since many of you, my smart friends, break out the eggnog for the first time on Thanksgiving, why not try making it homemade this year?  No high fructose corn syrup, artificial flavor, or "Holly"-ness about it. It's very simple to make, and can easily be doubled, tripled, or quadrupled (Hello, Morris family) to fit your needs. 'Tis the season to be jolly, not drink Hollynog.  

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses, and American companies and products made in the USA for American readers. For further information see the privacy policy. Grazie!

Homemade Eggnog

Makes 8 Servings

Ingredients:

  • 4 eggs

  • 1/2 cup / 100g sugar

  • 2 tsp / 10g vanilla extract

  • 4 cups / 948g milk

  • 1/2 tsp nutmeg, plus more for sprinkling

  • 1/4 cup / 56g brandy, bourbon, or rum, optional

Directions: 

  1. In a large bowl, whisk together eggs and sugar until light in color and the sugar has dissolved. 

  2. Whisk in vanilla, nutmeg, milk, and alcohol.  Strain into a pitcher or serving dish of choice and chill until ready to serve. Sprinkle with additional nutmeg. 

Jenny's Notes:

  • Halve, double, or triple this recipe as needed.

  • So easy and delicious!  If you are worried about the raw eggs in this, simply use pasteurized eggs. 

  • If you are serving this to children and/or people who don't drink, obviously don't add any alcohol. What I like to do is add the alcohol to only half so everyone is happy, or let people add their own. But not the children.

  • Serve in a punch bowl with dollops of vanilla ice cream for an extra decadent treat!