Step 1

MAKE THE FILLING: Add the filling ingredients to a medium-sized mixing bowl and use a big rubber spatula to stir until everything is combined.

Step 2

ROLL IT UP: Lay the two tortillas on a large cutting board and divide the filling between them. Gently spread the filling into an even layer all the way to the edge. Then, roll each tortilla tightly from one end to the other, gently squeezing the sides together as you roll to keep everything compact. Then, squeeze the tortilla roll ever-so-gently before you cut the pinwheels.

Step 3

SLICE THE PINWHEELS: Finally, lay this tortilla roll seam-down on a cutting board. Using a large sharp serrated knife, gently cut the roll into 1/2-inch thin slices. Be careful not to push too hard. You want to use long gentle motions to saw back and forth until you cut all the way through.

Step 4

SERVE/STORE: Arrange the pinwheels on a serving platter and serve immediately. These pinwheels are best served immediately, but leftovers can be stored in the fridge in an airtight container for up to 3 days.