Pork roast from the deli
is perfect for these wraps. Have it sliced very thinly or shaved.
These pinwheels are even better when made one day ahead to allow
flavors to mellow together.
Festive Holiday
Pinwheels
- 4 ounces very thinly sliced
pork roast
2 cups broccoli florets, rinsed
1 red bell pepper, seeded and cut in half
4 green onions, green ends trimmed
1 (8-ounce) package cream cheese
1 tablespoon prepared horseradish
1 tablespoon lemon juice
4 (10-inch) flour tortillas, red OR green OR two of each
3 ounces crumbled blue cheese
1/2 cup chopped fresh parsley
1/2 cup chopped salted roasted almonds
- Cut broccoli, bell pepper
and onions into coarse chunks. Pulse vegetables in food processor
until coarsely chopped, remove and reserve. Cut cream cheese
into chunks and whirl in food processor with horseradish, lemon
juice and blue cheese. Return vegetables to processor and pulse
just until ingredients are mixed, not pureed.
- Spread one side of each
tortilla with 1/2 cup cheese mixture to the edge. Layer tortillas
with equal portions of pork, sprinkle evenly with parsley and
almonds. Roll tortilla snugly; set seam side down. (If making
up to one day ahead, wrap airtight in plastic wrap and refrigerate).
Cut each roll crosswise into six equal pieces and arrange on
a platter.
Makes 24.
Cranberry Variation: In food processor whirl together
8 ounces cream cheese, 3/4 cup whole berry cranberry sauce; spread
equal portions on four flour tortillas, top with thinly sliced
roast pork, sprinkle with chopped walnuts and watercress or radish
sprouts. Roll up and serve as above.
Nutrition Facts:
Calories 110 calories
Protein 4 grams
Fat 7 grams
Sodium 170 milligrams
Cholesterol 15 milligrams
Saturated Fat 3 grams
Carbohydrates 9 grams
Recipe provided courtesy
of Pork: The Other White Meat.
