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Creamy Garlic Shrimp Toast Pinwheels

Soft tortillas layered with a savory garlic-parmesan cream cheese spread, chopped seasoned shrimp, and mozzarella, rolled up and baked into crispy, bite-sized handheld pinwheels!

  • Total Time: 27 mins
  • Yield: 6 (18 pinwheels) 1x

Ingredients

Scale
  • 3 large flour tortillas
  • 3/4 lb cooked shrimp, finely chopped
  • 6 oz cream cheese, softened
  • 1/2 cup Parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp red pepper flakes

Instructions

  1. In a bowl, mix cream cheese, Parmesan, garlic, parsley, and red pepper flakes until smooth. Fold in chopped shrimp and mozzarella.
  2. Spread filling evenly across each tortilla. Roll tightly into logs, then slice each log into 6 pinwheels (about 1-inch thick).
  3. Arrange pinwheels cut-side up on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 10-12 minutes until cheese is melted and tortilla edges are golden and crisp.

Notes

Pro Tip: Chill the rolled tortilla logs in the fridge for 15 minutes before slicing to get neat, perfect round pinwheel slices.

  • Author: Chef Stella
  • Prep Time: 15 mins
  • Cook Time: 12 mins