Pork and apple rissoles
25 mins
250g light cream cheese, at room temperature
1½ tbsp reduced-salt French onion soup mix
2 cups shredded, cooked chicken breast
⅓ cup green olives, sliced
100g jarred red peppers, finely chopped
3 cups baby spinach leaves, finely chopped
100g cherry tomatoes, finely chopped
Ground black pepper
4 large spinach wraps
4 rosemary sprigs, for garnish
You can swap:
Step 1
Combine the cream cheese and soup mix in a large bowl.
Step 2
Add the chicken, olives, peppers, spinach and two-thirds of the tomatoes and stir to combine. Season with pepper.
Step 3
Use a spatula to spread a quarter of the mixture onto a wrap, leaving a 1cm border around the edge. Roll up the wrap tightly and cover with plastic wrap. Repeat with the remaining wraps and mixture. Place them in the freezer for 30 minutes.
Step 4
Trim the ends off each wrap and cut into 3cm-thick slices. Arrange the pinwheel slices into the shape of a Christmas tree on a wooden board or platter.
Step 5
Garnish the tree however you like. We used the remaining cherry tomatoes, rosemary sprigs and a decorative star.
Serving suggestion: serve as an appetiser at your next Christmas gathering.
Food safety tip: if you are packing leftovers for lunch, pinwheels need to be kept cold, so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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