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Low Carb Mexican Pinwheels

These low carb pinwheels are great appetizers.

I grew up with my mom making these yummy appetizers for holidays. I haven’t had them for years. Last week I decided to try and make these into a low carb, trim healthy mama s, appetizer. It was really easy and the results were pretty delicious. I am always looking for easy appetizers that my whole family will eat that are on plan for me. They can be a little picky at times and trying to please everyone can be a challenge. These were ate by everyone and we had no leftovers.

Use whatever low carb tortilla is your favorite.

I don’t think all low carb tortillas are the same. Some are a little closer to regular flour tortillas. I used xtreme wellness tortillas but I think they would have been better with Mission low carb tortillas. Also, don’t overfill. If you spread too much of the filling onto the tortilla, you will end up squishing out your filling. You want a thin layer that covers the tortilla.

I used 1/3 less fat cream cheese and a few Mexican inspired spices on top of the mixture.

You can use full fat cream cheese if you want. I use 1/3 less fat when I can so that I am not abusing unnecessary calories. There are a lot of recipes where full fat and 1/3 less fat cream cheese can be subbed. If you want to make this spicey, sprinkle some cayenne on top as well. Our spice was in the homemade salsa. My hubby learned how to make salsa from a friend’s mom when he was in high school. It’s a little unique. We have only ever met one other person that makes it the same. Use whatever ever salsa you really like. If you have any leftover, store in the fridge.

Low Carb Mexican Pinwheels

Ingredients

  • Low Carb Tortillas
  • 2.25 oz Slices Black Olives, if liquid is in the can, drain
  • 4 oz Green Chilies
  • 8 oz Cream Cheese, softened

Seasonings; Chili powder, ground cumin, cayenne

    Instructions

    • Mix together cream cheese, black olives, and green chilies. Spread on top of the tortillas. Leave one edge empty. Shake seasonings on top.
    • Roll the end with the cream cheese mixture towards the empty end. You want this to be tight, but not so tight that you squeeze out the filling. Carefully cut the rolled and filled tortillas. I used a seriated knife.
    • Serve with salsa.

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