Strawberry Walnut Pinwheel Snacks

By Jackie Newgent, RDN, CDN
Total Time
24 Mins
Serves
6
Serving Size
4 pieces
Meal
Lunch Snack
Course
Main Snack

DESCRIPTION

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!

Prep Time
20 Mins
Cook Time
4 Mins
Total Time
24 Mins
Calories
210
Total Fat
13
Saturated Fat
3.5
Trans Fat
0
Polyunsaturated Fat
6
Monounsaturated Fat
2
Cholesterol
15
Sodium
300
Carbohydrates
20
Dietary Fiber
2.5
Total Sugars
5
Added Sugars
2
Protein
5
Vitamin D
0
Calcium
39
Iron
1
Potassium
157

Ingredients

  • 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

Preparation

  1. 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.
  2. In a mixing bowl, add the Neufchâtel, balsamic vinegar, basil, salt, and pepper and blend with an electric mixer until fluffy.
  3. Fold in the strawberries, then the walnuts.
  4. With a flexible spatula, spread about 1/2 cup filling over each tortilla, like it’s a pizza crust. Roll each up tightly.
  5. Slice about 3/4-inch off each end of the rolled tortillas. Then slice each rolled tortilla into 6 uniform-size pieces.
  6. Store in the refrigerator in a sealed container for up to 4 days.
  7. 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.