Pinwheel Sandwiches (Print Version)
Colorful tortilla pinwheels with cream cheese, spinach, cheddar and crisp veggies — chilled and sliced for parties.
# What You Need:
→ Breads & Spreads
01 - 4 large flour tortillas (10-inch diameter)
02 - 3 ounces cream cheese, softened
03 - 2 tablespoons mayonnaise
→ Vegetables
04 - 1 cup baby spinach leaves
05 - 1 medium carrot, julienned or shredded
06 - 1 small red bell pepper, thinly sliced
→ Dairy & Protein
07 - 4 slices cheddar or Swiss cheese
08 - 4 slices deli turkey or ham (optional)
→ Seasonings
09 - 1/2 teaspoon garlic powder
10 - Salt, to taste
11 - Black pepper, to taste
# How-To:
01 - Combine softened cream cheese, mayonnaise, garlic powder, salt, and black pepper in a small mixing bowl. Stir until the mixture is smooth and uniform.
02 - Arrange tortillas on a clean cutting board. Evenly distribute the cream cheese mixture over each tortilla, leaving approximately 1/2 inch border along the edges.
03 - Cover the spread with a single layer of spinach. Arrange cheese slices, carrot, and bell pepper evenly over the spinach. Add deli turkey or ham slices if desired.
04 - Tightly roll each tortilla from one side to form a log. Enclose each roll in plastic wrap and refrigerate for at least 30 minutes to set.
05 - Unwrap rolls and use a sharp knife to cut each into 1-inch thick pinwheels. Arrange on a serving platter and present chilled or at room temperature.
# Expert Advice:
01 -
- You can whip up a platter in no time�the hardest part is choosing which veggies to tuck inside.
- Every bite has a bit of crunch, creaminess, and color, making them impossible to resist at gatherings.
02 -
- If the tortillas aren�t soft, they�ll crack and make messy rolls.
- Chilling the logs really does make a difference for picture-perfect slices.
03 -
- Don�t overstuff; less is more for neat rolling and tidy slices.
- If making ahead, wrap tightly so tortillas don�t dry out.