Tortilla roll ups – or pinwheels – were a 90s favorite. You may have enjoyed them filled with honey ham spread, cream cheese, and crushed pineapple – or with cream cheese and salsa. This upgraded, sweet-and-savory version, which doubles as a finger food snack or party app, features juicy California strawberries and crunchy California walnuts, along with Neufchatel, balsamic vinegar, fresh basil, and microgreens. It’s a nourishing delight for the senses!
2/3 cup California walnuts
4 oz Neufchâtel or plant-based alternative
1/2 tsp balsamic vinegar
6 large fresh basil leaves, thinly sliced
1/8 tsp sea salt
1/4 tsp freshly ground black pepper, or to taste
8 California strawberries, small diced (about 1 cup packed/diced)
4 (8-inch) whole grain flour tortillas
2 Tbsp balsamic glaze or reduction
1/3 cup microgreens (such as arugula microgreens), chopped baby arugula or basil
Heat a medium skillet over medium-high heat. Add the walnuts and toast while stirring occasionally until desired brownness, about 2 1/2 minutes. When cool enough to handle, roughly chop the walnuts.
In a mixing bowl, add the Neufchâtel, balsamic vinegar, basil, salt, and pepper and blend with an electric mixer until fluffy.
Fold in the strawberries, then the walnuts.
With a flexible spatula, spread about 1/2 cup filling over each tortilla, like it’s a pizza crust. Roll each up tightly.
Slice about 3/4-inch off each end of the rolled tortillas. Then slice each rolled tortilla into 6 uniform-size pieces.
Store in the refrigerator in a sealed container for up to 4 days.
To serve, stand each sliced pinwheel piece on a cut edge, like it’s sushi; splatter with balsamic glaze; top with microgreens; and, if desired, sprinkle with additional black pepper.
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