Smoked Salmon Spinach Wrap Pinwheels Recipe

Introduction

Smoked Salmon Pinwheels are a simple, elegant appetizer perfect for gatherings or a light snack. With creamy herb-flavored cream cheese, fresh spinach, and smoky salmon, they offer a delightful mix of flavors in every bite.

Ingredients

• 2 burrito style spinach wraps (or any burrito size wrap)
• 4–6 ounces cream cheese
• 1 tablespoon chopped fresh dill
• ½ tablespoon chives
• 1/8 teaspoon garlic powder
• 2–3 cups spinach
• 4–6 ounces smoked salmon

Instructions

1. Step 1: In a small bowl, combine the cream cheese, dill, chives, and garlic powder. Mix until well-incorporated and creamy.
2. Step 2: Lay out both wraps and evenly spread the cream cheese mixture onto each one, leaving about a half inch of room around the edges. Spread the cream cheese out to the edge on one side to help seal the pinwheel later.
3. Step 3: Evenly distribute the spinach between the two wraps, followed by the smoked salmon.
4. Step 4: Tightly roll up each wrap, tucking in the ends as you go. Rolling tightly is key for pinwheels that hold together when sliced.
5. Step 5: Using a small serrated knife, trim the edges off each wrap and then cut each into ½ inch rounds. You should get about 14–16 pinwheels total, 7–8 per wrap.
6. Step 6: Serve as is or insert toothpicks into each pinwheel for easy serving. This recipe serves 4.

Tips & Variations

• For extra flavor, add a squeeze of fresh lemon juice to the cream cheese mixture.
• Use flavored cream cheese, such as dill or garlic herb, to enhance the taste without extra effort.
• Try substituting smoked salmon with thinly sliced turkey or ham for a different twist.
• Chill the rolled wraps for 15–20 minutes before slicing to help them hold their shape better.

Storage

Store the pinwheels in an airtight container in the refrigerator for up to 2 days. For best texture, consume them the same day. If chilled, allow them to sit at room temperature for a few minutes before serving to soften the cream cheese slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pinwheels ahead of time?

Yes, you can prepare the pinwheels a few hours ahead and keep them refrigerated. Just slice before serving for the freshest look, or slice ahead and cover tightly to maintain moisture.

What can I use if I don’t have fresh dill?

If fresh dill isn’t available, dried dill weed works as a substitute. Use about one-third of the amount called for fresh dill since dried herbs are more concentrated.

Smoked Salmon Spinach Wrap Pinwheels Recipe

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4.6 from 50 reviews

Smoked Salmon Pinwheels are a delicious and elegant appetizer featuring spinach wraps filled with a creamy herb-infused cream cheese, fresh spinach, and smoky salmon. Perfect for parties or light snacks, these bite-sized pinwheels combine fresh flavors and a beautiful presentation with minimal preparation and no cooking required.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 14–16 pinwheels (serves 4) 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Wraps

• 2 burrito style spinach wraps (or any burrito size wrap)

Cream Cheese Filling

• 4–6 ounces cream cheese
• 1 tablespoon chopped fresh dill
• ½ tablespoon chives
• 1/8 teaspoon garlic powder

Additional Fillings

• 2–3 cups fresh spinach
• 4–6 ounces smoked salmon

Instructions

1. Prepare the cream cheese mixture: In a small bowl, combine the cream cheese, chopped fresh dill, chives, and garlic powder. Mix thoroughly until the mixture is well-incorporated, smooth, and creamy.
2. Spread cream cheese on wraps: Lay the two spinach wraps flat on a clean surface. Evenly spread the cream cheese mixture onto each wrap, leaving about a half-inch border around the edges. Make sure to spread the cream cheese all the way to one edge of each wrap for sealing when rolling.
3. Add spinach and smoked salmon: Distribute the fresh spinach evenly over the cream cheese layer on both wraps, then layer the smoked salmon evenly on top of the spinach.
4. Roll up the wraps: Starting from the edge with the cream cheese spread to the edge, tightly roll each wrap into a cylinder, tucking in the ends securely. Rolling tightly is key for keeping the pinwheels intact after slicing.
5. Slice into pinwheels: Using a small serrated knife, trim off the edges of each rolled wrap to create neat ends. Then cut each roll into ½ inch thick rounds. You should get approximately 14-16 pinwheels total, about 7-8 per wrap.
6. Serve: Pinwheels can be served as they are or you can insert a toothpick into each one to make serving easier. This recipe serves 4 people as an appetizer or snack.

Notes

• Use fresh herbs for maximum flavor in the cream cheese mixture.
• Substitute spinach wraps with whole wheat or tomato wraps for variation.
• For a dairy-free version, try a vegan cream cheese alternative.
• Chill the pinwheels for 15-20 minutes before slicing to ensure clean cuts.
• These pinwheels are best eaten the same day but can be refrigerated overnight.

Keywords: Smoked salmon appetizer, pinwheels, cream cheese spinach wraps, party snacks, easy no-cook recipe