Categories: Sandwiches, Summer, Vegetable
Ingredients
- 1/2 cup cream cheese, at room temperature
- 4 chives, 1 sprig of dill, and/or 3 basil leaves (optional)
- 2 eight- to ten-inch flour tortillas
- 1 tomato, seeded and sliced into thin rounds
- 6 spinach leaves
Directions
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Place the cream cheese in a small bowl. For herb cream cheese, use scissors to snip the herbs into tiny pieces, then mash them into the cream cheese with the back of a spoon.
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Spread a little cream cheese on each of the spinach leaves, then spread the remainder in a thin layer onto the tortillas. Place three tomato slices in a row down the middle. Top with the spinach leaves, cream cheese facing up.
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Roll up each tortilla tightly into a log. Pinch the seams shut. Use a serrated knife to slowly slice each log crosswise into 5 or 6 pinwheel sandwiches.