The simplest Israeli chopped salad turns into a delicious meal with the addition of these golden, baked tortilla pinwheels. So easy, but so delicious and comforting.
Check out the reel to see the process for the tortilla pinwheels:
4–5 slices yellow cheese (mild cheddar, Havarti, Edam, or young Gouda)
1 egg
Sesame seeds (optional)
Instructions
- Cut all the vegetables into small, evenly sized cubes and place in a large bowl. - Season with olive oil, lemon juice, and salt. Toss gently to combine. - Place 2 slices of cheese side by side in the center of each tortilla, then roll tightly into a log. Before sealing, brush the edge with a little beaten egg to help it close. - Slice the rolled tortillas into 1/2-inch (1 cm) rounds. (The end pieces may open slightly—that’s perfectly fine.) Place on a parchment-lined baking sheet with the cut side facing up. - Brush the tops with beaten egg and sprinkle with sesame seeds, if using. - Bake in a preheated 375°F (190°C) oven for 15–20 minutes, until golden. - Serve warm over the salad.
Perfect on their own, minus the salad, as a fun snack
Notes
- The tortilla pinwheels are also wonderful on their own as a snack—warm, melty, and very satisfying. - You can make the salad with any vegetables you like. Avocado, peppers, and fresh herbs all work beautifully here. - If you prefer, you can skip the egg wash and sesame seeds—the pinwheels will still bake up nicely.
