Pimiento Cheese Pinwheels

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  • Level: Easy
  • Total: 1 hr 20 min (include chilling time)
  • Active: 20 min
  • Yield: 4 to 6 servings (about 24 pinwheels)
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8 ounces shredded yellow Cheddar

8 ounces chopped pimientos, very well drained 

2 ounces cream cheese 

1/4 cup mayonnaise 

1/4 teaspoon cayenne 

2 scallions, finely chopped 

Kosher salt 

3 burrito-size flour tortillas (10 inches in diameter) 

4 1/2 cups loosely packed arugula 


  1. Combine the Cheddar, pimientos, cream cheese, mayonnaise, cayenne, scallions and 1/4 teaspoon salt in a large bowl. Use a potato masher to mash the ingredients together to make a cohesive spread.
  2. Lay the tortillas out on a work surface and evenly spread one-third of the cheese mixture on each, leaving a 1-inch border along the edge. Top each with 1 1/2 cups of the arugula. Roll the tortillas tightly, tucking the arugula in as you go. Lay the wraps on a platter seam-side down and refrigerate until firm, at least 1 hour.
  3. Transfer the wraps to a cutting board. Trim off the edges, then use a serrated knife to carefully cut them into 1-inch rounds. Arrange the pinwheels on a platter and serve immediately or cover with plastic wrap and refrigerate for up to 4 hours.