Picnic Tortilla Pinwheels from Peas and Thank You

Test-driven by Amy Jones, Product Manager, Harlequin Nonfiction & Harlequin TEEN

Picnic Tortilla Pinwheels

6 slices tempeh bacon (i.e., Lightlife Fakinʼ Bacon)
4 La Hacienda de Peas Tortillas (p. 102) or store-bought whole wheat variety
1⁄3 cup non-dairy (i.e., Tofutti Better Than Cream Cheese) or organic cream cheese
1 thinly sliced organic apple, any variety
1 cup fresh organic spinach leaves

Cook bacon according to package directions. Lay out tortillas and spread each with 1 to 2 tablespoons of cream cheese.
Layer 1 1⁄2 bacon slices, apple and spinach in each tortilla and roll tightly.
Cut into thirds and serve, securing with toothpicks, if necessary.

Nutrition Information per Serving
115 calories, 6 g total fat, 1 g saturated fat, 4 mg cholesterol, 330 mg sodium, 12 g carbohydrates, 1 g fiber, 4 g protein

Tip from Mama Pea, Sarah Matheny
Slice your apple thinly to help with the rolling process, and feel free to soften your tortillas in the microwave for 10-15 seconds.

Don’t be afraid to hold the pinwheels together with toothpicks. Just don’t forget to remove them before giving them to the kiddos or the very hungry, not highly observant husbands.


My husband, Matthew, and I are both Vegetarians. So when PEAS AND THANK YOU became a part of our Nonfiction program, to say the least, I was a little excited! Living in a condo in the city, we love to get outside, be active & be healthy. So whether it’s running marathons or eating a whole foods diet to keep us fuelled, we’re always looking to try something new. In this case, PEAS AND THANK YOU gives us quick, easy & healthy recipes – with the added perk of being all veggie, of course!

Introducing my husband (& best friend), Matthew! Between long work hours, training for his next marathon and cycling, sometimes he’s a hard guy to track down. But when it comes to eating, he always ready and willing!

One of the perks of working on the Nonfiction program is that I get advance access to the book content – needless to say, I have been working my way through PEAS AND THANK YOU for the past little while (love, LOVE the enchiladas!). When the opportunity came to make a recipe from the book that I hadn’t yet, I was completely onboard!

In fact, I tested the Pinwheels on two occasions. The first time was for a typical weeknight…which means us having quick dinner around 8:30pm after a long day at work and a trip to the gym. And the second time, I packed a lunch to take on a long Sunday bike ride. Both times were complete successes!

The recipe ingredients were easy to find and the process was quick & simple. Less than 20 minutes to make a meal – plus I didn’t dirty every pan in the kitchen! Matt patiently waited while I took the photo of the end result…before we dug in. We both loved them – the apple & spinach combo is so refreshing during the summer (just to note, I may have been a little heavy-handed with the spinach).

This is definitely becoming a ‘regular’ in our weekly food repertoire!

For more information about Sarah Matheny, you can visit her blog, Peas and Thank You, find her on Facebook and follow her on TwitterPeas and Thank You the book is now in bookstores.

Discussion Question of the Day:

What items are on your summer picnic menu?

Commenters who answer the discussion question are eligible to win our Peas and Thank You prize pack. Only U.S. and Canada residents can win, unfortunately. For full contest details, click here. Good luck everyone!

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Comments ( 13 )
  1. Jessica H
    July 27, 2011 at 9:51 am

    Slaw and potato salad are must haves 😉

  2. Hannah
    July 27, 2011 at 10:34 am

    I always like fresh fruit, especially strawberries!

  3. Dianne Arsenault
    July 27, 2011 at 10:35 am

    Those look very yummy. A nice bring-to-work lunch.

  4. Sally Hackney
    July 27, 2011 at 10:54 am

    Watermelon and strawberries.

  5. Kathy Donner
    July 27, 2011 at 11:25 am

    These look like a good picnic treat along with some fresh fruit.

  6. Pat B
    July 27, 2011 at 1:15 pm

    At the top of the list is a broccoli salad I love……always love blueberries on a picnic for a quick snack. The rest depends on where we’ve going and how long we’re going to be out.

  7. infinitieh
    July 27, 2011 at 4:39 pm

    I make a romaine lettuce salad with whatever’s good at the farmer’s market: corn, peas, cucumbers, heirloom tomatoes, etc.

    The dressing is basil-based (pesto-ish) with lime juice instead of vinegar and with anchovies (instead of cheese). If I omit the anchovies, then I use it on oysters that I put on the grill – a yummy appetizer at the beach!

  8. Colleen Cole
    July 27, 2011 at 4:40 pm

    For us, it is Caesar Salad with chunks of crab or lobster meat. Easy, tasty, decadent!

  9. gidgetnfroggi
    July 27, 2011 at 4:44 pm

    I like tomato, spinach and avocado pitas with vegan mayo.

  10. jeannine m
    July 27, 2011 at 5:09 pm

    I like to have fruit salad, salami subs and apple juice

  11. Amanda Miranda
    July 27, 2011 at 8:55 pm

    I have a three year old daughter who i would love to try this recipe out on! I’m sure it would be fun to make with her and it is such a chore to get her to eat her veggies. looks delicious!

  12. PatriciaW
    July 28, 2011 at 12:25 pm

    Turkey and cheese or ham and cheese sandwiches. Garden salad. Fruit salad.

  13. Olga @ the Harlequin Blog
    July 29, 2011 at 2:41 pm

    Congratulations Dianne Arsenault! You’ve won the Peas and Thank You prize pack for this blog post! 🙂 I’ll contact you shortly to get your mailing address.

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