Eosinophilic Esophagitis Friendly Dairy Free Cream Cheese Pinwheels
Total time1 hr 20 min
Prep time20 min
Cook time0 min
4.9(3)
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Learn more →Ingredients
6 servings
For the filling
- 8 oz dairy free cream cheese, softened to room temperature
- 2 tbsp fresh chives, finely chopped
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp salt
For assembly
- 4 large flour tortillas (10-inch)
Chef's tipWarm briefly before folding to improve flexibility. - 6 oz deli turkey, thinly sliced
- ½ cup roasted red peppers, drained and patted dry, thinly sliced
- 2 cups fresh baby spinach
- 1 tbsp dijon mustard (optional)
Instructions
- 1
In a mixing bowl, combine the dairy free cream cheese, chives, garlic powder, onion powder, black pepper, and salt. Stir with a rubber spatula until smooth and evenly mixed.
- 2
Lay one tortilla flat on a cutting board. Spread about 3 tablespoons of the cream cheese mixture in an even layer across the entire surface, leaving a 1/2-inch border at the far edge. If using Dijon mustard, spread a thin layer over the cream cheese.
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