I make these Pepper Jelly & Cream Cheese Pinwheels when I want a colorful, no‑cook appetizer that comes together fast, chills in the fridge, and slices into perfect party bites right before guests walk in. I blend tangy cream cheese with sweet‑spicy pepper jelly, spread it over soft flour tortillas, scatter on crunchy veggies, then roll, chill, and slice into swirled pinwheels that look bright and taste bold.
Why I love this recipe
I love that the filling is just softened cream cheese and pepper jelly beaten together until smooth, because that combo gives me everything: creamy, sweet, tangy, and a little heat if I’m using a spicy jelly. I don’t have to cook anything, and the mixer or a sturdy spoon does the work. The tortillas act like a soft, neutral wrapper that holds the filling and veggies without competing with the flavors, and they’re easy to roll tightly for clean spirals.
I build texture and freshness with sliced green onions, diced red bell pepper, and diced cucumber, so every bite gets crunch, color, and a bit of bite. A quick chill in the fridge firms everything up, and then a sharp knife turns each roll into a plateful of pinwheels that look like I spent way more time than I did.
Continue to the next page to get the full ingredients and steps