Pinwheel Sandwich Bites

Farrah’s 12" Original Wraps
Smoked salmon, sliced
Asparagus spears (blanched or steamed)
Cream cheese

Lay a wrap flat on a chopping board and spread one side with cream cheese, all the way to the edges of the wrap.

Lay 4 slices of the smoked salmon across the centre of the wrap.
Place asparagus spears evenly towards the bottom edge of the wrap.

Start rolling the wrap up firmly around the asparagus.

Cover the rolls in cling film and place in the fridge for an hour or so.
Remove from the fridge as required and using a sharp knife, slice each roll into 7-8 pieces.

Try different ingredients like chicken, spinach, capsicum and chutney on Farrah’s Spinach Pesto Wraps, or carrot, mesclun, capsicum, feta and cream cheese on Farrah’s Sundried Tomato Wraps. The coloured wraps will liven up your platter or cabinet!
The trick is to spread a chutney or a spread such as cream cheese all the way to the edges of the wrap – this acts as the glue to hold the pinwheels together.
Try not to over fill the pinwheels otherwise they’ll come apart. Less is more!