Follow these steps carefully for perfectly rolled, beautifully sliced pinwheels every time. The chilling step is the most important part—do not skip it!

Step 1: Prepare the Herbed Cream Cheese Filling

In a medium to large mixing bowl, add the two blocks of softened cream cheese. It is crucial that the cream cheese is at room temperature; otherwise, you will end up with a lumpy filling. You can leave it on the counter for about an hour or carefully microwave it in 15-second intervals until softened but not melted.

Using a hand mixer or a sturdy spatula, beat the cream cheese until it is completely smooth and creamy. Scrape down the sides of the bowl to ensure there are no lumps.

Add the sour cream (or Greek yogurt), finely chopped chives, parsley, dill, garlic powder, salt, and black pepper to the bowl. Mix on low speed (or by hand) until all the herbs and seasonings are evenly distributed throughout the cream cheese.

Gently fold in the finely diced red bell pepper and thinly sliced green onions with a spatula. You want to mix them in just enough to be incorporated without overmixing, which can release too much moisture from the vegetables. Take a moment to taste the filling and adjust the salt and pepper if needed.

Step 2: Assemble the Pinwheels

Lay one large flour tortilla on a clean, flat surface like a cutting board or countertop.

Using an offset spatula or the back of a spoon, spread a thin, even layer of the cream cheese mixture over the entire surface of the tortilla, leaving a small half-inch border along one edge. Spreading it all the way to the other edges ensures that every bite has filling. The empty border will help seal the roll.

Do not overfill the tortillas! A thick layer of filling will ooze out the sides when you roll it and make the pinwheels difficult to slice neatly. A layer about 1/4-inch thick is perfect.

Step 3: Roll and Chill for Best Results

Starting from the edge opposite the empty border, begin to roll the tortilla up as tightly as you can. A tight roll is the key to preventing gaps and ensuring the pinwheels don’t fall apart after slicing.

Once you have a tight log, the cream cheese mixture should help the empty border edge seal itself shut. Place the rolled tortilla log seam-side down.

Carefully wrap each tortilla log tightly in plastic wrap. The plastic wrap serves two purposes: it keeps the logs from drying out in the refrigerator and helps them maintain their tight, round shape. Twist the ends of the plastic wrap like a candy wrapper to secure it.

Place the wrapped logs in the refrigerator to chill for a minimum of 2 hours, but preferably for 4 hours or even overnight. This chilling period is non-negotiable! It allows the cream cheese filling to firm up significantly, which is essential for getting clean, beautiful slices.

Step 4: Slice and Serve

Once the logs are thoroughly chilled and firm to the touch, remove them from the refrigerator and unwrap them from the plastic wrap.

Place a log on a cutting board. Using a very sharp, thin-bladed knife or a serrated knife, slice off and discard the two uneven ends of the log. This gives you a clean start for perfect pinwheels.

Proceed to slice the log into uniform rounds, about 1/2 to 3/4-inch thick. If the filling starts to stick to your knife, simply wipe the blade clean with a damp paper towel between a few cuts.

Arrange the sliced pinwheels on a serving platter, and enjoy!