LEGO Theme Pinwheel Wraps for Our LEGO Party

When I threw a LEGO DUPLO party, the other day, I was looking to make something that could be made ahead of time, was savory and filling for lunch, and screamed LEGO. I'm a simple girl, and I don't know a whole lot about cooking. Right now, I'm thinking of taking some Craftsy Cooking Classes. The classes are 25% Off Food Classes during November, and could probably help me improve my cooking skills substancially.

Right now, you can WIN a free Craftsy class by sharing your own recipe on the Craftsy Recipe Sharing Submission Page or take their FREE Pizza Making Class

For inspiration for my recipe, I scoured Pinterest, stumbling upon a loose recipe for making pinwheels with peppers and decided to make my own version.

This isn't so much a recipe as a way to get creative. See, I didn't just make the LEGO theme pinwheels, but I decided I wanted to make some other varieties, too, so people could try several different tastes without filling up on one type. They bottom line with these type of party foods is to be creative, slice them neatly, and display them nicely. I got many compliments on each one.

Here's the basics of what you need:
Tortillas (I used colorful spinach and sun dried tomato)
cream cheese
colored bell peppers
spinach leaves
herbs and spices to taste
salt, pepper to taste
onion and garlic powder to taste

Optional:
hummus
tomato
feta
olives
fresh basil

First, I chopped a bunch of bell peppers.

The colored peppers just scream LEGO don't they?

I sliced the bell peppers into thin sticks. The discards (in the center) were used to make my cream cheese mixture.

I also marinated brightly colored heirloom tomatoes and basil leaves in olive oil and balsamic vinegar.

Then you want to lay out your tortilla. I chose the spinach and sun dried tomato tortillas and alternated them in my different pinwheels. Next spread your cream cheese in a nice slightly thick layer on the tortilla. I used regular softened cream cheese and added in small amounts of bell peppers in my Cuisinart. Then I added some of my favorite herbs and spices like dried basil, oregano, and dill as well as a pinch of onion powder, garlic powder and red and white pepper. I pulse the cream cheese until it is a nice blend of herbs, peppers and spices.

I lay the peppers in 2 rows, making sure to space the colors evenly so I will get a nice mix of colors in every slice. In this one, I used fresh spinach leaves in a line down the center and spread out a little dill havarti cheese on top. This was to make it a little more savory and cut the sweet of the cream cheese and the peppers.

Then, you want to tightly roll your tortilla around your first line of peppers and other filling, leaving a line of peppers out. I really use my fingers to make that first roll a tight one. You don't want any air or space in this pinwheel or it will not have the nice, modern look and may fall apart. Then I finish the roll, cleaning out any excess cream cheese mixture with a knife before I roll it closed so the outside is clean and dry.

I then place the finished rolled tortilla in a glass baking dish, cover, and refrigerate for 2 hours or overnight. Then, slowly and neatly, with a good knife, slice the roll into sections and serve!

Here's a vegan spin with hummus, lines of heirloom tomatoes, spinach, colored peppers and olives.

I do the same thing by grabbing and rolling the first group of veggies and filling, leaving the tomatoes to be pretty and fill the outer part of the roll.