Description
These Jalapeno Popper Chickpea Pinwheels are a quick and flavorful snack featuring a creamy, cheesy chickpea spread with a spicy kick from fresh jalapenos, all rolled in soft tortilla wraps. Perfect for an easy appetizer or light lunch, they combine wholesome chickpeas with classic popper flavors in a fun, handheld format.
Ingredients
Chickpea Mixture
- 2 15-oz cans chickpeas, drained (approx. 850 g total)
- 4 oz cream cheese (113 g)
- ½ cup shredded cheddar cheese (56 g)
- 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
Wraps
- 2 to 3 large tortilla wraps
Instructions
- Mash the Chickpeas: Place the drained chickpeas into a large mixing bowl. Use a potato masher or two forks to mash the chickpeas until they form a chunky puree, leaving some texture for a hearty feel.
- Mix Ingredients: Into the mashed chickpeas, stir in the cream cheese, shredded cheddar cheese, diced jalapeno, diced red onion, garlic powder, and salt. Mix thoroughly to combine all flavors evenly.
- Spread the Mixture: Lay out your large tortilla wraps on a flat surface. Evenly spread a thin layer of the chickpea mixture over each tortilla, covering the entire surface for maximum flavor in every bite.
- Roll and Slice: Roll each tortilla tightly into a log shape. Using a sharp knife, slice the roll into approximately 1-inch pieces to form bite-sized pinwheels. Serve immediately and enjoy this spicy, creamy snack!
Notes
- You can adjust the heat level by using fewer or more jalapenos, or removing the seeds to reduce spiciness.
- For a vegan option, substitute the cream cheese and cheddar with plant-based alternatives.
- These pinwheels can be made ahead and stored in the refrigerator for up to 1 day, though they are best enjoyed fresh.
- Use whole wheat or gluten-free tortillas if preferred for dietary needs.
