Description
These Jalapeno Popper Chickpea Pinwheels are a quick, delicious, and protein-packed appetizer or snack. Creamy chickpeas mixed with cream cheese, cheddar, jalapenos, and red onions are spread on tortillas, rolled, and sliced into bite-sized pinwheels that bring a perfect spicy, cheesy kick in every bite.
Ingredients
Chickpea Mixture
- 2 cans (15 oz each / 425 g) chickpeas, drained
- 4 oz (113 g) cream cheese
- ½ cup (56 g) shredded cheddar cheese
- ¼ cup finely diced jalapeno (about 1 medium jalapeno)
- ¼ cup finely diced red onion (about ¼ of a medium onion)
- ½ tsp garlic powder
- ¼ tsp salt
Assembly
- 2 to 3 large tortilla wraps
Instructions
- Mash: In a large bowl, add the drained chickpeas and use a potato masher or forks to mash them into a chunky puree, leaving some texture for bite.
- Mix: Stir in the cream cheese, shredded cheddar, diced jalapeno, diced red onion, garlic powder, and salt until thoroughly combined into a creamy spread.
- Spread: Evenly spread a thin layer of the chickpea mixture over each of the tortilla wraps, covering the surface but leaving the edges clear for easy rolling.
- Slice: Roll each tortilla tightly from one edge to the other to form a log. Then slice the roll into 1-inch wide pinwheels. Serve immediately and enjoy the spicy, creamy flavors.
Notes
- Adjust the amount of jalapeno according to your desired spice level; remove seeds for milder heat.
- Use a softened cream cheese for easier mixing and spreading.
- For serving, you can chill the rolled tortillas for 15 minutes to firm them up before slicing, preventing them from falling apart.
- These pinwheels are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- To make this recipe vegan, substitute cream cheese and cheddar with plant-based alternatives.
