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Tortilla Pinwheels · Turkey and Cheese

Turkey and Cheese Pinwheels

Herby cream cheese, sliced turkey, cheese and spinach rolled up in tortillas and sliced into spirals. Make them the night before for lunch boxes or party trays.

New, no ratings yet0 reviewsby Simmerbee Kitchen

Prep
15 min
Cook
0 min
Total
1 hr 15 min
Serves
about 32 pinwheels
Level
Easy
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Ingredients

  • 8 oz cream cheese, softened
    Swaps for cream cheese

    Instead of cream cheese

    • Neufchâtel: The same amount. Lower in fat and a little softer.
    • Mascarpone: The same amount. Richer, milder and softer, with less tang.
    • Ricotta or cottage cheese, blended: The same amount, blended smooth. Lighter and a little grainy; not firm enough for cheesecake or frosting.

    All 4 swaps for cream cheese

  • ½ tsp garlic powder
    Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic

  • ½ tsp dried dill, or 1 tablespoon chopped fresh dill
    Swaps for dried dill

    Instead of dill

    • Fresh dill: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Bright and feathery; chop it just before using.

    More for dill

  • ¼ tsp onion powder
  • 4 flour tortillas, 10-inch
  • 8 oz deli turkey, thinly sliced (already cooked)
  • 8 slices provolone, or cheddar
  • 1 cup baby spinach, or shredded lettuce ≈ 30 g

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Steps

Kid helper. A child can do steps 1, 2, 3, 4, 5, 6 and 7: no knife, no heat. Steps marked “Grown-up” use a knife. Cooking with kids

  1. Stir the cream cheese, garlic powder, dill and onion powder in a bowl until smooth.
    Kid step
  2. Lay a tortilla flat and spread a quarter of the cream cheese over it in a thin layer, all the way to the edges.
    Kid step
  3. Cover the cream cheese with 2 slices of cheese and a quarter of the turkey, leaving a 1-inch strip bare at the top edge.
    Kid step
  4. Scatter a quarter of the spinach over the turkey.
    Kid step
  5. Starting at the bottom, roll the tortilla up tightly. The bare cream cheese strip seals the roll.
    Kid step
  6. Wrap the roll tightly in plastic wrap. Repeat with the rest of the tortillas.
    Kid step
  7. Refrigerate the rolls so they firm up and slice cleanly.
    ⏱ Chill: 1 hrKid step
  8. Unwrap, trim off the uneven ends and cut each roll into 8 slices about 3/4 inch thick with a sharp knife.
    Grown-up: knife

Tips

  • Spinach or lettuce should be completely dry, or the tortillas turn soggy.
  • Wipe the knife clean between cuts for the neatest spirals.

Storage

Keep sliced pinwheels in a sealed container in the fridge up to 2 days. Pack with an ice pack for lunch.

Make ahead

Roll and wrap up to 24 hours ahead; slice right before serving or packing.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: spinach (March to May and September to November).

Quick answers

Can I make it ahead?

Roll and wrap up to 24 hours ahead. Slice right before serving or packing.

What can I swap?

Answered from this recipe's own storage, make-ahead and swap notes.

Estimated nutrition per serving

Calories
450
Protein
22 g
Carbohydrates
28 g
Fiber
2 g
Sugars
4 g
Fat
28 g
Saturated fat
16 g
Sodium
1,090 mg

Whole recipe, 6 servings: about 2,720 calories.

Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.

How we estimate

We add up USDA FoodData Central values for each measured ingredient as written and divide by the recipe's 6 servings, so changing the servings or units here doesn't change a serving. Brands, swaps, trimming and cooking all change the real numbers.

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Cleanup score 5/5 (very easy cleanup): 1 thing to wash, mixing bowl.

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