METHOD TO PREPARE

Instructions:

1. Prepare the filling:

   • In a bowl, combine the softened cream cheese and pesto. Mix until smooth and well-combined.

   • Add the grated Nanak paneer, diced red bell pepper, salt, pepper, and chili flakes (if using) to the pesto-cream cheese mixture. Stir until all ingredients are evenly distributed.

2. Assemble the pinwheels:

   • Lay each flour tortilla flat on a clean surface.

   • Spread a thin, even layer of the pesto-paneer mixture over each tortilla, leaving a small border around the edges.

   • Sprinkle shredded mozzarella cheese over the filling.

3. Roll and slice:

   • Roll each tortilla tightly, ensuring the filling stays inside as you go.

   • Once rolled, slice each tortilla into 1 ½-inch wide pinwheels.

4. Air fry:

   • Preheat your air fryer to 400°F (200°C).

   • Lightly brush the pinwheels with melted butter to help them crisp up.

   • Place the pinwheels in the air fryer basket in a single layer, ensuring they aren’t overcrowded.

   • Air fry for 8-10 minutes, or until golden brown and crispy, flipping halfway through for even cooking.

5. Serve:

   • Once done, remove from the air fryer and serve immediately.

   • Enjoy your pesto paneer pinwheels with your favorite dip or sauce.

Enjoy!