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Fig and Goat Cheese Pinwheels

Fig and goat cheese pinwheels with a fig jam swirl, toasted walnut crunch, and fresh thyme in soft tortillas. Chill-and-slice pinwheels create neat 1-inch party bites with a creamy, spreadable center.
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Prep Time 20 minutes
chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

Tortillas and filling
  • 4 flour tortillas Large tortillas, warmed slightly for easier spreading if needed.
  • 8 oz goat cheese Softened so it spreads evenly without tearing the tortillas.
  • 0.5 cup fig jam Use a thick jam for cleaner pinwheel slices.
  • 0.25 cup chopped toasted walnuts Chop evenly so each bite gets a walnut layer.
  • 2 tbsp fresh thyme leaves Remove leaves from stems and scatter over the filling.
  • 2 cup baby arugula Pat dry if wet so it doesn’t slide while rolling.

Method
 

Assemble the pinwheels
  1. Spread softened goat cheese evenly over each flour tortillas, leaving a thin, even layer up to the edges.
  2. Spread a layer of fig jam over the goat cheese in each tortilla, covering most of the surface for a visible swirl.
  3. Sprinkle chopped toasted walnuts, fresh thyme leaves, and baby arugula over the top in an even layer.
  4. Roll each tortilla tightly into a log, pressing gently so the fillings stay inside.
  5. Wrap each rolled tortilla tightly in plastic wrap to hold its shape.
  6. Refrigerate for at least 1 hour to set.
  7. Slice each log into 1-inch pinwheels before serving for neat party-bite spirals.

Notes

Pro tip: use thick fig jam and slice with a sharp, steady motion—if the logs feel too soft, chill 15–20 minutes longer. Store wrapped pinwheels in the refrigerator up to 3 days (best within 48 hours). Freezing isn’t recommended because the arugula can soften after thawing. For a dairy-free swap, use a plant-based cream cheese with similar spreadability to keep the roll texture intact.