Baked Tortilla Wheels With Pineapple Salsa

Prep Time
Cook Time
2h 30m
Ready In

"This recipe is from the "Very Vegetarian Cookbook". Very beautiful and flavorful appetizer for the holidays or any get together. Really pretty on blue dishes."

Original recipe yields 8 servings


  • Serving Size: 1 (292 g)
  • Calories 206.1
  • Total Fat - 10.1 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 30.6 mg
  • Sodium - 226.7 mg
  • Total Carbohydrate - 24.4 g
  • Dietary Fiber - 4.2 g
  • Sugars - 15.9 g
  • Protein - 7.3 g
  • Calcium - 144.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 78.9 mg
  • Thiamin - 0.2 mg

Step 1

For the Tortilla Wheels: Beat the cream cheese until smooth, then add all of the other ingredients and mix well.

Step 2

Divide the mixture among the tortillas, spreading it evenly. Make 4 stacks of tortillas, 2 high. Roll them up tightly. Cover in plastic wrap. Chill for at least 2 hours.

Step 3

Preheat oven to 400F.

Step 4

Unwrap the tortillas and trim away the ends, then cut each roll into eight slices. Place slices on baking sheets and bake for 15 to 20 minutes, until well browned. Serve with salsa.

Step 5

For the Salsa: Prepare the salsa while the tortilla wheels are chilling. Heat a nonstick skillet until evenly hot, then add the mustard seeds, and cook for 1 to 2 minutes, until the seeds begin to pop (be careful not to burn). Allow to cool.

Step 6

Grate the rind from the orange, then peel it, and dice the flesh. Mix orange flesh and grated rind with mustard seeds and other ingredients, seasoning to taste with salt and pepper. Allow the salsa to stand until required.

Tips & Variations

No special items needed.



I doubled this recipe and brought it to a pot-luck dinner to serve as an appetizer. Easy to put together and looks quite pretty. Made for the Billboard Recipe Tag Game.

review by:
(26 May 2012)