Pimento Cheese Pinwheels

Looking for the ultimate party appetizer that takes almost zero effort but gets maximum “wow” reactions?

These Pimento Cheese Pinwheels are about to become your secret weapon for every gathering.

They’re creamy, cheesy, and have that perfect kick of pimento that’ll make everyone ask for your recipe.

What makes these pinwheels magical is how they combine the Southern charm of pimento cheese with the convenience of a make-ahead appetizer.

The cream cheese creates a velvety base, while green onions add a fresh pop that cuts through the richness.

Plus, they look absolutely gorgeous on a serving platter – those spirals of orange-speckled goodness are practically begging to be photographed (and devoured).

Ingredients

• 8 ounces cream cheese, softened
• 1 ⅓ cups homemade pimento cheese
• ¼ cup finely sliced green onions
• 3 burrito-size flour tortillas (10 or 12 inches)

Steps

1. In a large bowl, mix the cream cheese, pimento cheese, and green onions until well combined. Use a hand mixer on medium speed for about 2-3 minutes to ensure a perfectly smooth texture. The mixture should be spreadable but not runny – if it seems too stiff, let it sit at room temperature for 10 minutes before proceeding.
2. Divide the mixture evenly between the 3 tortillas (about ⅓ cup per tortilla). Using an offset spatula or the back of a spoon, spread the mixture in an even layer across each tortilla, leaving a ¼ to ½-inch border around the edges. The border prevents filling from squeezing out when you roll them up.
3. Starting from one edge, tightly roll up each tortilla, applying gentle, even pressure as you go. If the tortilla cracks, it may be too cold – let it warm up slightly before trying again. The tighter your roll, the better your pinwheels will hold together when sliced.
4. Wrap each rolled tortilla tightly in plastic wrap or aluminum foil, twisting the ends to secure. This prevents the tortillas from drying out and helps them maintain their shape. Chill in the refrigerator for at least 4 hours or overnight (up to 24 hours). The chilling time is crucial – it allows the filling to firm up and the flavors to meld together.
5. When ready to serve, unwrap the chilled rolls and place on a cutting board. Using a sharp serrated knife (not a chef’s knife), cut into ½-inch slices with a gentle sawing motion. Wipe the knife clean between cuts for the cleanest edges. You should get about 20 pinwheels from each roll.
6. Arrange the pinwheels on a serving platter, cut-side up. For best flavor and texture, allow them to sit at room temperature for 10-15 minutes before serving.

Smart Swaps

• Use whole wheat tortillas instead of regular flour tortillas for added fiber
• Swap in light cream cheese to reduce calories (use 8 ounces as with regular)
• Try diced roasted red peppers (about 2 tablespoons) instead of pimento cheese for a different flavor profile
• Add 2 tablespoons finely chopped bacon to the mixture for a savory twist

Make It Diabetes-Friendly

• Use low-carb tortillas (around 5g net carbs each) instead of regular flour tortillas to reduce carbs by approximately 15g per serving of 3 pinwheels
• Choose light cream cheese which has the same carb count but fewer calories
• Add 1 tablespoon ground flaxseed to the filling to increase fiber, which helps slow sugar absorption
• Serve with cucumber slices instead of crackers for a virtually zero-carb accompaniment
• Keep portions to 2-3 pinwheels (approximately 6-9g carbs) and pair with protein to minimize blood sugar spikes

Pro Tips

• For extra flavor, add ½ teaspoon garlic powder and ¼ teaspoon smoked paprika to the cheese mixture
• These freeze beautifully! Wrap tightly after slicing and freeze for up to 1 month. Thaw in refrigerator for 4 hours before serving
• For cleaner slices, pop the rolled tortillas in the freezer for 15 minutes before cutting
• If making for a crowd, use different flavored tortillas (spinach, sun-dried tomato) for a colorful platter
• Sprinkle with finely chopped fresh parsley just before serving for a pop of color