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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 28 |
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These festive pinwheels are the perfect finger food for the buffet table. Chutney is a wonderful surprise in the flavorful filling. Chock-full of goodies, they won't last long. Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 envelope vegetable soup mix |
1/2 cup mayonnaise |
1/2 cup sour cream |
1 package (8 ounces) imitation crabmeat, chopped |
1 package (8 ounces) cream cheese, softened |
1/4 cup mango chutney or chutney of your choice |
1/8 teaspoon garlic powder |
1/8 teaspoon onion powder |
12 flour tortillas (8 inches), room temperature |
Directions:
1. In a large bowl, combine the spinach, soup mix, mayonnaise and sour cream; cover and refrigerate for 1 hour.
2. In another large bowl, combine the crab, cream cheese, chutney, garlic powder and onion powder; cover and refrigerate for 1 hour.
3. Spread the spinach mixture on six tortillas. Spread the crab mixture on remaining tortillas. Place one crab tortilla over each spinach tortilla. Roll up tightly, jelly-roll style, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
4. Cut each roll into seven slices. Refrigerate any leftovers. Yield: about 7 dozen.
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