Lemon and Dill Pinwheel Sandwiches with King Oscar Sardines

These tasty Lemon and Dill Pinwheel Sandwiches bring King Oscar Sardines to a whole new level. A wholesome option for a snack or lunch!

5 from 1 vote

Prep Time: 15

Chill time:: 1

Author: Dana Sandonato

3 10" soft flour tortillas
8 oz plain spreadable cream cheese
1 can of King Oscar Brisling Sardines in Extra Virgin Olive Oil and Lemon, drained
4 cups mixed greens, like baby spinach, arugula, spring mix, etc.
1/3 cup chopped scallions (about 3 scallions)
1/2 cup roughly chopped cucumbers
2 TBSP fresh chopped dill
1/4 tsp garlic powder
1/4 tsp onion powder
Sea salt and cracked black pepper, to taste
Zest of one lemon

Transfer the cream cheese to a mixing bowl. Add the dill, cucumbers, scallions, garlic powder, onion powder, salt, pepper, and lemon zest. Stir well, until everything is mixed. (To soften the cream cheese and make it easier to stir and mix, zap it in the microwave for about 20 seconds.)
Spread a heaping tablespoon of the cream cheese mixture onto a soft tortilla in an even layer.
Place the mixed greens down the middle of the tortilla, and top them with 2-3 sardine fillets.
To roll the tortilla, start from the bottom edge and roll upward, tightly, to ensure everything is packed in there nicely.
Place the rolled tortilla onto a sheet of tin foil and roll it up to secure it. Repeat this with the other tortillas, and when done, place the covered rolls into the fridge for at least an hour.
After an hour, remove the rolls from the fridge, unwrap them from the tin foil, and place them onto a cutting board. Using a serrated knife, carefully cut the tortilla into 1/2-inch rounds by using a careful sawing motion; you don't want to press down hard when cutting because you'll squish the rolls.
Serve with lemon wedges.