12 easy rollups for your next party

Posted December 31, 2017 6:11 p.m. EST

My latest super easy desk lunch has been the rollup. A collection of whatever is in the fridge, these simple pinwheels are all over Pinterest. They also make great party appetizers, perfect for your New Year's Eve festivities. (Also, the Super Bowl.) A collection of ingredients rolled up tightly in a tortilla, they are easy to make and to clean up. And when cut into bite-sized morsels, they become a perfect food your guests can pop into their mouths while juggling a Champagne cocktail in the other hand.

Some tips:

• Most of these recipes call for softened cream cheese. Buy the spreadable whipped kind to save time.

• When slicing the finished rollup -- use a serrated knife to prevent crushing -- face the wrap seam-side down.

• Assemble the night before, cover the logs in plastic wrap and pop in the fridge overnight. The longer they're in there, the firmer they will be when you go to cut them. Some finished pinwheels might need a toothpick to secure the roll; plus, it's easier to pick them up that way.

• This is great kid-friendly activity. They can help assemble and roll.

Brittany Volk, Times staff writer

Pesto Tortilla Pinwheels

This is what I've been eating for lunch lately. In a bowl, beat together

8 ounces softened cream cheese, ½ cup pesto, and ? cup shredded Parmesan cheese until smooth. Spread ? of the mixture evenly on top of 1 tortilla. Top that with 2 to 3 slices of deli turkey or ham. Repeat with two more tortillas. Roll up tortillas tightly, cover in plastic wrap and refrigerate. When ready to serve, unwrap and slice into rounds. Recipe from

Chicken Enchilada Rollups

This recipe is party-sized. You may find your guests shamelessly eating five at a time. In a large bowl, combine 2 (8-ounce) packages softened cream cheese, 1 ½ cups shredded Mexican cheese,

2 tablespoons taco seasoning, 2 cups shredded cooked chicken, 1 (10-ounce) can drained diced tomatoes with green chiles, 1 teaspoon minced garlic, 4 sliced green onions, and ½ cup chopped cilantro until well blended. Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with 7 additional tortillas. Cover and refrigerate until firm. Cut into slices. Recipe from

Hummus Sundried Tomato


This one is for the vegetarians. Spread any flavor hummus evenly over 4 large flour or spinach tortillas. Layer 3 to 10 spinach leaves on each tortilla. Divide 1 cup sundried tomatoes among each tortilla. Separate a few basil leaves from the stem and spread over the tomatoes. On each tortilla, place 1 chopped mini orange pepper over the basil. Roll the tortilla up tightly and refrigerate. When ready to serve, slice each log. Recipe from

Thai Peanut Chicken Wraps

There's lots of flavor in this wrap, thanks to homemade peanut sauce and chicken. Make the sauce by whisking together ½ cup peanut butter, 3 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon Sriracha and 1 teaspoon sesame oil. Set aside. Now, slice ½-inch deep scores in 3 boneless, skinless chicken breasts. In a large bowl toss the chicken with 1 tablespoon each soy sauce and vegetable oil. Heat a skillet over high heat and cook chicken for 4-6 minutes on each side, until cooked through. Slice the chicken into strips. Mix 8 ounces softened cream cheese and ½ teaspoon ground ginger into a small bowl together. Spread cream cheese mixture evenly over 6 large spinach flour tortillas, then add as much romaine lettuce and sliced red bell pepper you like. Top with chicken and peanut sauce. Recipe from

Rainbow Veggie Pinwheels

Here's another beautiful rollup for the veggie lovers. Mix together ? cup softened cream cheese and 1 tablespoon ranch dressing powder until thoroughly combined. Spread the cream cheese mixture evenly over 4 large spinach tortillas. Leaving a 1-inch border on all sides, lay out "rainbow" rows of vegetables, starting with thinly sliced red bell pepper strips, then thinly sliced carrot strips, thinly sliced yellow bell pepper strips, some baby spinach leaves and a handful of shredded purple cabbage. Top each with cooked shredded chicken. You can keep it vegetarian and leave out the chicken; just add more spinach. Roll up each tortilla tightly; if the ends don't stay shut you can add a bit more cream cheese to seal. Cover and refrigerate to firm, then cut each log into pieces to serve. Recipe from

Italian BLT Pinwheels

This is another one of my favorite lazy lunches. First, fry 6 slices bacon so they're crispy. Drain on a paper towel-lined plate, and crumble when cooled. In small bowl, mix 4 ounces softened cream cheese, ½ cup mayonnaise and ¼ cup finely chopped sun-dried tomatoes in oil until well blended. Gently stir in bacon. Spread mayonnaise mixture evenly over 3 (9-inch) spinach or tomato tortillas. Top each evenly with chopped and seeded plum tomatoes and shredded romaine lettuce; roll up tightly. Cover and refrigerate to firm. To serve, cut each log into slices. Recipe from

Cranberry Feta Pinwheels

Keep it tart and sweet with a flavor of the season: cranberry. Place 8 ounces softened cream cheese in a small bowl and beat until fluffy. Add in 1 cup crumbled feta cheese, ? cup chopped chives, 1 ½ cups dried cranberries and mix well. Spread the mixture evenly over 4 flour tortillas. The feta mixture can be difficult to spread; the back of a metal spoon works best. Cover and refrigerate to firm; and slice to serve. Recipe from

Buffalo Chicken

Tortilla Pinwheels

Buffalo chicken is synonymous with parties. In a bowl, beat 8 ounces softened cream cheese on low and add in ½ cup hot wing sauce, ¼ cup crumbled blue cheese, 1 cup shredded colby jack cheese, and ¼ cup finely chopped green onions. Beat until blended. Stir 1 pound cooked and shredded chicken into mixture by hand. Spread mixture evenly on top of each of 5 large flour tortillas. Roll up tortilla tightly, trying not to shift the mixture too much. Cover rolled tortillas in plastic wrap and refrigerate. When ready to serve, unwrap and slice each rolled tortilla. Recipe from

Greek Tortilla Pinwheels

This recipe makes one log, so feel free to multiply the recipe to make more. Mash 1 ¾ ounces feta cheese with 3 tablespoons Greek yogurt so it forms a smooth paste. Spread evenly over 1 large tortilla and top evenly with 1 chopped tomato, ½ chopped cucumber, ? cup chopped black olives and 1 chopped green pepper. Sprinkle with a pinch of dried oregano and pepper. Roll the tortilla up tight, wrap in plastic wrap and refrigerate to firm. Unwrap and slice into even rounds. Recipe adapted from

Sausage Pinwheels

The seems like a perfect addition to brunch. Heat a large skillet over medium-high heat. Cook 1 pound breakfast sausage until browned, about 8 minutes. Be sure to break the sausage into small pieces as it cooks. Transfer the sausage to a paper towel-lined bowl to drain while you prepare the rest of the ingredients. To a medium mixing bowl, add 8 ounces softened cream cheese, 2 cloves finely chopped garlic, 3 to 4 tablespoons thinly sliced green onions, 2 tablespoons Dijon mustard, ¼ teaspoon each salt and pepper and the sausage. Mix well to combine. Divide ? of the filling among three large flour tortillas and spread over top. Gently roll up the tortilla, cover in plastic wrap and refrigerate. When ready, unwrap and slice. Recipe adapted from

Hawaiian Tortilla Rollups

The original recipe calls for deli ham, but I'd like to try it with pepperoni, like the sweet swine pizza. Combine 8 ounces softened cream cheese, half a (drained) 20-ounce can crushed pineapple and 2 finely chopped green onions in a medium bowl. Stir until everything is well combined. Spread the cream cheese mixture evenly on each of 4 large flour tortillas. On top of that, place a layer of deli ham or pepperoni, about 3 to 4 slices on each tortilla. Roll the tortilla up, cover and put in the fridge until ready to serve. Cut each log into slices. Recipe adapted from

Chicken Jalapeno Popper Pinwheels

Serve these pinwheels with your favorite salsa and/or guacamole. Place 3 whole jalapeno peppers on a baking sheet, and set it on the top rack in the oven and broil for 5 to 10 minutes, flipping jalapenos about halfway through. Remove when the skins have started to blacken and peppers are slightly soft. Allow to cool. In a mixing bowl, combine 8 ounces softened cream cheese, 1 cup grated cheddar cheese, 1 teaspoon salt, ½ teaspoon each garlic powder and cumin, 1 tablespoon salsa and 1 cup cooked shredded chicken. Once peppers have cooled, cut off the stems and slice in half the long way. Remove as much or as little of the seeds and membrane as you'd like. (The more you remove, the more mild they will be.) Remove the skins, and chop the peppers. Stir into the cream cheese mixture to combine. Spread the cream cheese mixture evenly among 4 large tortillas. Roll up tightly, wrap in plastic wrap and refrigerate. When it's time to eat, unwrap and slice. Recipe adapted from