Alice’s Flatbread Pinwheels
| Alice's Flatbread Pinwheels | Print |
Recipe type: Mexican Bean Filling
Recipe By: Alice Morrow
Ingredients
- 2 (9-oz.) cans of bean dip
- 1 (8-oz.) container soft cream cheese
- ⅓ c. diced jalapeno cubes (this is in a jar)
- 2 c. shredded Mexican blend cheese
- ½ c. salsa
- 1 (4-oz.) can chopped green chilies, drained
Instructions
- Mix all ingredients. Spread on flatbread, roll up and place seam side down on baking sheet. Cover with saran wrap and refrigerate for at least 4 hours until firm. Slice and place on serving tray.
Notes
***This recipe has three different fillings. As you begin, to experiment with these, you can change up the ingredients to fit your tastes and likes. These fillings can also be used on tortilla wraps.
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Recipe type: Hummus Filling
Recipe By: Alice Morrow
Ingredients
- 1 (8-oz.) container of your favorite hummus or home-made
- 1 (8-oz.) container soft cream cheese
- 1 (4-oz.) jar diced pimento, drained
- 1 (3 ¼-oz.) can chopped black olives
- 1 (16-oz.) bag of angel-hair cole slaw
- Tabasco to taste
Instructions
- Mix all ingredients except slaw. Once mixed, gradually add in slaw until it is well blended. You may not use the whole bag, probably about ¾ of the bag.
- Spread on flatbread, roll and place seam side down on baking sheet. Do the same as above.
| Alice's Flatbread Pinwheels | Print |
Recipe type: Fresh Spinach/Kale/Feta Filling
Recipe By: Alice Morrow
Ingredients
- 1 (8-oz.) container soft cream cheese
- 1 (5-oz.) container crumbled feta cheese
- 1 (7-oz.) container pico de gallo
- ¾ c. greek yogurt or sour cream
- 1 packet of dry Ranch Buttermilk Dressing Mix
- 1 c. each of spinach and kale or 2 c. of either, rough chop
- Tabasco to taste
Instructions
- Mix all the ingredients. Taste for seasoning. Spread on flatbread and follow above directions.
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