These bite-size pinwheels are the perfect tag-along to any patio party. With a hint of spice from the chorizo, cooled by the cream cheese and a salty kick from the olives and feta, they’ll disappear in a blink. P.S. They can be made up to the day before.
Makes approx.. 36 pieces
1 package La Tortilla Factory Multigrain Softwraps
2 links Pete’s Housemade Chorizo sausage, casing removed, cooked and crumbled
1/2 cup cream cheese, softened
1/2 cup Saputo Feta Cheese with Sundried Tomatoes, crumbled
1/4 cup Sweety Drops, roughly chopped
1/4 cup oil cured pitted olives, chopped
6 leaves basil, chopped
1/4 small red onion, finely diced
Pepper to taste
Mix together cream cheese, feta, basil and black pepper. Divide evenly amongst wraps and spread out to edges. Sprinkle remaining ingredients evenly over wraps. Roll up tightly. Wrap in saran and refrigerate for 1 hour. Remove. Unwrap. Trim off ends. Cut into even slices, about 1 inch. Enjoy.
Recipe created by Chef Dany Duguay
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