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.
- Prep
- 15 min
- Total
- 1 hr 15 min
- Serves
- 6 · about 32 pinwheels
- Level
- Easy
Ingredients
- 8 oz cream cheese, softened
- ½ tsp garlic powder
- ½ tsp dried dill, or 1 tablespoon chopped fresh 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
Steps
- Stir the cream cheese, garlic powder, dill and onion powder in a bowl until smooth.
- Lay a tortilla flat and spread a quarter of the cream cheese over it in a thin layer, all the way to the edges.
- 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.
- Scatter a quarter of the spinach over the turkey.
- Starting at the bottom, roll the tortilla up tightly. The bare cream cheese strip seals the roll.
- Wrap the roll tightly in plastic wrap. Repeat with the rest of the tortillas.
- Refrigerate the rolls so they firm up and slice cleanly.
- Unwrap, trim off the uneven ends and cut each roll into 8 slices about 3/4 inch thick with a sharp knife.
Tip: Spinach or lettuce should be completely dry, or the tortillas turn soggy.
Tip: 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.
Estimated nutrition per serving: 450 calories · protein 22 g · carbohydrates 28 g · fiber 2 g · sugars 4 g · fat 28 g (saturated 16 g) · sodium 1,090 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.