Easter is right around the corner and not only am I excited about making my favorite carrot cake recipe but also I AM HERE FOR ALL THE APPS. Anyone else?
I have fond memories of Easter, which is why it continues to be one of my favorite holidays. When I was young, my auntie Roxie would make us feasts that were so gigantic you could feed a room of Viking warriors, or at least that’s what it seemed like when I was little and my stomach could only handle one tiny plate full of mashed potatoes. Our typical menu consisted of pineapple and clove ham, turkey mashed potatoes, gravy, sweet corn (sometimes creamed), au gratin potatoes and green beans. Dessert was usually a French Silk Pie from Baker’s Square (who else remembers BS?!).
To me, there’s nothing better than those mini chocolate eggs and jelly beans to deviled eggs, bacon wrapped dates and of course MY MORNING CINNAMON ROLLS if you’re feeling really adventurous. GIVE IT ALL TO MEH. #dramatic
This year I’ve got another easy appetizer for you to add to your menu: smoked salmon pinwheels! They’re ridiculously simple to make, healthy, can be made ahead of time and are the perfect way to add a little color to your menu.
Not into celebrating Easter? That’s fine! Make these for a healthy on-the-go lunch! I love how simple, delicious and healthy these pinwheels are. If you’re not into smoked salmon, feel free to sub smoked turkey deli meat.
Everything you’ll need to make these smoked salmon pinwheels
The best part about these smoked salmon pinwheels is that they require SUPER simple ingredients. Here’s what you’ll need to make them:
- Tortilla wraps: I like to use burrito-sized spinach wraps, but any burrito-sized wrap will work.
- For the cream cheese: we’re mixing softened cream cheese with freshly chopped dill, chives, and a little garlic powder for the ultimate cream cheese flavor.
- Spinach: gotta have that boost of veggies!
- Smoked salmon: the star of the show (and the boost of protein) in these delicious pinwheels.
Make these smoked salmon pinwheels your own
These pinwheels are easy to customize with whatever you have on hand! Here’s what I can recommend:
- Choose your cream cheese: feel free to use any cream cheese flavor you like, even dairy free!
- Add extra veggies: I think some thinly sliced red onion or even cucumber would also be delicious in here.
- Pick your seasoning: if you’re feelin’ fancy try sprinkling on some Everything but the Bagel seasoning!
Can I make them gluten free?
Sure! Simply use your favorite grain or gluten free wrap.
How to make smoked salmon pinwheels
- Lay out 2 of your favorite burrito-sized wraps.
- Mix the cream cheese with your herbs and seasonings in a bowl. If you want to simplify the recipe even more, I suggest using a chive or dill cream cheese. Spread all over both tortillas.
- Add spinach and smoked salmon on top. Tightly roll up and then cut into 1 inch rounds. Enjoy!
Storing tips
Store these smoked salmon pinwheels wrapped and covered in the fridge for up to 3-4 days. Feel free to make them 1 day ahead of time if you’re going to serve them as an appetizer – I would just recommend slicing them right before serving.
More appetizers you’ll love
- Smoked Salmon Crostini
- Bacon Wrapped Dates with Goat Cheese
- Creamy Jalapeño Spinach Artichoke Dip
- Apple & Brie Crostini with Hot Honey
- Greek Salad Pinwheels
Get all of my appetizer recipes here!
I hope you love these smoked salmon pinwheels! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Smoked Salmon Pinwheels
Ingredients
- 2 burrito style spinach wraps (or can use any burrito size wrap)
- 4-6 ounces cream cheese
- 1 tablespoon chopped fresh dill
- ½ tablespoon chives
- 1/8 teaspoon garlic powder
- 2-3 cups spinach
- 4-6 ounces smoked salmon
Instructions
- In a small bowl combine cream cheese, dill, chives, and garlic powder. Mix until well-incorporated and creamy.
- Lay out both wraps and evenly spread the cream cheese onto each one, leaving about a half inch of room around the edges. Spread the cream cheese out to the edge on one side, as you’ll use this side to “seal” the pinwheel.
- Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.
- Tightly roll up each wrap, tucking in the ends as you go. It’s important to roll these as tightly as possible so that the pinwheels stay together when cut.
- With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap.
- Feel free to assemble as-is or stick a toothpick into each pinwheel to serve. Serves 4.
20 comments
I make these all the time as a quick appetizer for holiday dinners. A make-ahead tip: wrap each long cylinder in plastic wrap and place them in a ziplock bag. These will keep overnight and can be sliced just before serving. ( I would not make them ahead for longer than overnight because they can go soggy.).If all of your crowd will not eat smoked salmon, you can a substitute thinly sliced black forest ham. Great recipe!
Love that tip! Perfect for holidays.
These are brilliant, Monique! I cannot wait to try these rolls, they sound like such an easy on-the-go lunch too or a travel-friendly picnic lunch!
Thanks Britt! Yes – so easy to make and perfect on-the-go 🙂
from Costa Rica. I didn’t find spinach wrap so used whole wheat, they are delicious. Took them to my friends house 👌🏻
Perfect! Glad you liked them!
Hey MONIQUE !
Thanks for these incredible ideas, i really impressed by your yummy recipes. thanks again,
I love this and i am madly excited to try this in my kitchen !
Hey Monique !
Thanks for these incredible ideas, i really impressed by your yummy recipes. thanks again,
I love this!
Hi Mike! Thanks so much for your comment. Glad you’re finding recipes you love here!
I made these for a work bridal shower. First of all, EASY. Secondly, AMAZING. Can’t beat that combo! My co workers were eating them at 8am and people were saying I thought we had to wait!??! They were gone quickly!
Perfect!! Love that. Such a great party app!
Just made these, they are delicious!
Glad you loved them! Perfect snack or app 🙂
Had 10 people for dinner. Made 2 Sets and the plate was empty s it was returned to the table. Hint, I switched the spinach for leaf lettuce. Preferred the crunch of the lettuce.. enjoy!.
will these be okay to make the night before?
Yes!
How long before can I make these? I’d like to make these for my brunch xmas family gathering, but not sure if I can make them a day or two in advance. Any suggestions would be great. Thank you!
Hi, June! Such a great Christmas brunch dish 🙂 I think making them the evening before should be alright! I wouldn’t make them much farther in advance because you don’t want the spinach to get too wilty or let the wrap get soggy. Hope you enjoy them!
They look great and tasty. I will use this recipe.
Why would you not trim the stems from the spinach leaves?!? Even in your photos, the stems pop out of the roll.
I didn’t mind them, but you can feel free to trim them if you’d like!