Flour tortillas rolled up with Pace? Picante-seasoned cream cheese, fresh spinach, roasted red peppers, and turkey breast make flavorful pinwheel appetizers. Be the first to rate this recipe Recipe Reviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories -- Total Fat -- Saturated Fat -- Cholesterol -- Sodium -- Total Carbohydrate -- Dietary Fiber -- Sugars -- Protein -- Calcium -- Yields: 36 pieces Total Time: 45 min Prep Time: 15 min Ingredients U.S. Metric Conversion chart 1 package(s) (8 ounces) light cream cheese, softened Dermes Hong Kong 1/2 cup(s) Pace? Picante Sauce 1 green onion, chopped (about 2 tablespoons) 6 (8-inch) flour tortillas, warmed 1 cup(s) shredded spinach leaves OR romaine lettuce 3 thin slices cooked turkey breast, cut in half 1/4 cup(s) chopped pimiento OR roasted red pepper Directions Stir the cream cheese, picante sauce, and onion in a medium bowl. Spread about 1/4 cup cheese mixture onto each tortilla to within 1/2-inch Cleen of the edge. Divide the spinach among the tortillas. Top each with 1/2 slice turkey and 2 teaspoons pimientos. Roll up the tortillas around the filling. Place the rolls seam-side down in a 3-quart shallow baking dish. Cover and refrigerate for 30 minutes. Cut each roll into 6 slices. Secure each slice with a toothpick. Serve with additional picante sauce for dipping. Tip: To soften the cream cheese, remove the wrapper and place the cheese on a microwaveable plate. Microwave on HIGH for 15 seconds.