How do I keep my pinwheels from getting soggy?

A heaping cup will result in a drippy filling and soggy tortilla. There's no need to drain the chiles, though. The small amount of liquid in a can of chopped green chiles adds to the creamy texture of the filling. And don't skip the plastic wrap step —this is the best way to keep the roll-ups from getting soggy.

Can pinwheels be made night before?

Tightly roll up each of the tortillas and wrap each one in foil or plastic wrap; refrigerate the pinwheels overnight . Before serving, slice each roll up into ¼-inch slices. Arrange them on a platter or feed them to your ravenous family as you slice them. (Ask me how often this happens!)

Can you freeze homemade pinwheels?

These will keep for up to four days in the refrigerator once they're made. You can also freeze pinwheels for up to two months . Freeze them individually on a baking sheet lined with wax paper or parchment, and then transfer to a zip-close bag.

Can you freeze pinwheels before baking?

You could also try freezing the pinwheels unbaked, but be careful of the grated cheese coming loose. Baking the pinwheels first, then freezing, is the easiest route . Store leftovers at room temperature for up to 3 days.

Do you freeze pinwheels before or after cooking?

Storing - you can eat puff pasty scrolls straight from the oven (SO good!) or let them cool completely and store them in an airtight container. Freezing - pinwheels can be frozen un-baked, or baked .

Can you freeze rollups?

When freezing, I wrap rolls tightly in a double layer of plastic wrap, and place in a freezer-safe resealable bag. I freeze up to 1 month. Let them thaw in the fridge before serving.

How do you freeze pinwheels?

Can you freeze pinwheels? Yes, pinwheels freeze very well for up to two months. To freeze, line the pinwheels on a baking sheet or platter so they aren't touching and place in the freezer to flash freeze. Freeze until solid, about 2 hours then transfer to a freezer-safe storage bag .

How do you defrost pinwheels?

Remove it from the freezer and let it sit on the counter for 30 minutes before using. You can also microwave the pastry wrapped in paper towel for 15 seconds on each side to speed up the thawing process. You can make a homemade puff pastry recipe, use store-bought, or even use pie dough to make pinwheels.

How do you make wraps not soggy next day?

One of the best ways to keep wraps from getting soggy is by using the correct storage method . Parchment paper or wax paper is ideal for wrapping up your wrap when complete, as it not only keeps the wrap shaped correctly but it also allows it to breathe which prevents moisture build-up that makes wraps soggy.

How do you make wraps that won't get soggy?

Layer Ingredients Strategically Start by placing a layer of greens on the wrap to act as a barrier between the fillings and the wrap itself . You can use lettuce, spinach or other types of greens. They will also help prevent the wrap from becoming soggy.

Pesto Tortilla Rollups Recipe | Vegan in the Freezer (2024)

You are here: Home / Appetizer / Pesto Tortilla Rollups

Published: October 29, 2013. Last Updated: January 18, 2024 by: Ginny McMeans

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Pesto Tortilla Rollups are to die for. The pestos are very different, so their flavors really stand out. Using the beans as a base melds it all together.

Pesto Tortilla Rollups Recipe | Vegan in the Freezer (1)

Pesto Tortilla Rollups came to my mind when I was brainstorming with myself. I was trying to think of a rollup that I had never had before and with items that I loved.

Oh, I thought - a pesto! Maybe two pestos?

All I could do was try it. Gee, aren't I smart? It was so good and the pestos are very different so their flavors really stood out.

Using the beans as a base was also a good combo and it held the rolls together. Don't be tempted to add more ingredients because these are perfect.

It sounds like I am really bragging over this recipe and I apologize.

It's not like me but I gotta tell you that it isn't too often that a recipe comes up that is easy to make with a few ingredients and the oven doesn't even have to be turned on.

Very pretty on the plate too. Every rollup has disappeared whenever I've had them out so I figure that's a thumbs up too.

And ... I could eat them all up myself as a meal. Yes, I love appetizers. Bet you do too!

I have two more rollups (aka pinwheels) on the blog and I'm trying to decide which one you might like the most. Oh, no! I can't decide.

Ohhh, let's go with Spicy Tortilla Rollups. They've got quite a few veggies added inside and are super good.

Pretty yummy looking, heh?

You know what else I love. When the guys (and girls) come over and watch sports on the big t.v. It is big!

Ingredients

Tortillas - one of the best wrappers out there.
Pinto beans - are traditional in Mexican fare and a great base for this flavorful mix.
Salsa - adds some spice to the beans.
Basil Pesto - look for a vegan kind or make your own and it adds wonderful flavors.
Sun-Dried Tomato Pesto - is another pesto you can make yourself. I used spinach in this pesto recipe to keep the costs down.

I'd love to give you some little hints and shopping tools to help make these rollups, but they are so easy that I can't come up with anything.

You need a spoon to scoop and you can spread with the back of the spoon. You'll need a knife to slice the rolls.

Oh, yeah, and a cutting board on which you'll do your slicing.

See what I mean? They are simple and tasty and everybody likes them. What's not to like?

Below is a picture of what the tortillas look like before you start to roll them up.

The filling isn't spread quite to the edges so that it doesn't squeeze out when you're rolling.

Also, not too thick of layers either for the same reason. Roll firmly but notso tightly you squeeze everything out the sides.

They turn out so delicious! A real winner.

Instructions

Process the whole beans in a Food Processor or mash really well with a fork.
Put the processed beans in a small mixing bowl and mix in the salsa.
Now for assembly.
Spread a small amount of the bean mixture on the tortilla.
See the photo above.
Go almost to the edge and not real thick.
Spread a little bit ofsun dried tomato pestoand also the basil pesto on the tortillas that already have the bean mixture.
Now roll up the tortillas firmly but not tight. You don't want to squish out the ingredients.
Cut the roll with about 1" slices.
The end slices are what you call throw always but don't throw them away. Eat them!

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