Makes 10-12

2 Farrah’s Premium White Wraps
6 slices of smoked salmon
6 asparagus spears (blanched or steamed)
4 tbsp cream cheese

Lay a wrap flat on a chopping board and spread one side with cream cheese, all the way to the edges of the wrap.

Lay 3 slices of the smoked salmon across the centre of the wrap.
Place 3 asparagus spears together towards the bottom edge of the wrap.

Start rolling the wrap up firmly around the asparagus.

Repeat with the second wrap.

Cover the rolls in cling film and place in the fridge for an hour or so.
Remove from the fridge and using a sharp knife, slice each roll into 5-6 pieces.

  • Try different ingredients like chicken, spinach, capsicum and chutney on Farrah’s Garden Spinach Wraps, or carrot, mesclun, capsicum, feta and cream cheese on Farrah’s Fire Roasted Pepper Wraps - there are no rules so get creative!
  • The trick is to spread a chutney or a spread such as cream cheese all the way to the edges of the wrap – this acts as the glue to hold the pinwheels together.
  • Try not to over fill the pinwheels otherwise they’ll come apart. Less is more!
  • These are great for summer party platters – get creative with the colours of the wraps and ingredients!
  • See our Tip & Tricks page for step-by-step wrap rolling and folding techniques.