With crispy bacon, fresh herbs, and the Mediterranean flavors of artichoke hearts and Kalamata olives, these delightful little cream cheese pinwheels are a crowd pleaser.
I first made these delicious tortilla roll-ups for happy hour at the lake with my mom. I loved them so much and wanted to blog them but I didn’t measure the first time around. I finally made them again, measuring this time, and they’re even tastier than I remember!
Be sure to have super soft, room temperature cream cheese. Don’t even think about using cold cream cheese straight from the fridge. It won’t blend nicely with the other ingredients and it’ll rip your tortillas. Set the cream cheese on the counter at least an hour before you want to make these.
Bacon Artichoke Pinwheels
3 strips thick-cut bacon
5 flour tortillas
8 oz cream cheese, at room temperature
1/2 can artichoke hearts, chopped
1/4 cup kalamata olives, chopped
1/4 cup combo of fresh Italian parsley and oregano, chopped
- Cut bacon into lardons and fry in a nonstick skillet until crispy. Remove with a slotted spoon to a paper towel to drain excess fat.
- Combine cream cheese, artichoke hearts, Kalamata olives, fresh herbs, and bacon. (If your cream cheese is soft enough, you can easily do this with a spatula.)
- Lay a tortilla on a cutting board. Spread mixture thoroughly on tortilla, thickest on the ends. Roll the tortilla up and slice into pinwheels. Repeat with remaining mixture. Serve immediately or store in the fridge.
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