Southwestern Pinwheels - cooking recipe

Ingredients

4 ounces light cream cheese, softened
1/4 cup finely shredded sharp cheddar cheese (or Mexican blend)
2 tablespoons finely sliced scallions
2 tablespoons chunky salsa (home made or your favorite in a jar)
2 tablespoons chopped fresh cilantro
1/2 teaspoon cumin
2 flavored 10-inch flour tortillas (tomato/basil, jalapeno/cilantro, or spinach are some kinds I can find in stores here)
lavash bread, works well also
1 (10 ounce) package baby spinach leaves

Preparation

In a bowl, combine cream cheese, shredded cheese, scallion, salsa, cilantro and cumin and mix well.
Spread mixture evenly over the two flour tortillas- be sure to reach to the ends.
Place a single layer of the baby spinach leaves evenly over the crem cheese mixture.
Roll the tortillas tightly.
This step is important and will give the\"pinwheel\" look to your appetizers.
Wrap each roll in plastic wrap, and chill for at least an hour, or up to 8 hours.
After rolls are chilled, unwrap and cut each one in half.
Begin from the smooth half, and cut roll into 1 inch circles.
You should get 4 to 5 circles from each tortilla half depending on how well you tortilla\"ends\" hold together.
Arrange your pinwheels cut side up on your serving platter.
Cover and chill for up to one hour before serving.