Pinwheel Sandwiches (Printable)
Colorful tortilla pinwheels filled with cream cheese, spinach, cheese, carrots, and bell pepper — chilled and sliced.
# What You Need:
→ Breads & Spreads
01 - 4 large flour tortillas (10-inch each)
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 cheese or Swiss cheese
08 - 4 slices deli turkey or ham (optional, omit for vegetarian preparation)
→ 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 pepper in a small mixing bowl. Blend until uniformly smooth.
02 - Arrange tortillas on a clean cutting board. Evenly spread the cream cheese blend onto each tortilla, leaving a 1/2-inch border around the edge.
03 - Distribute baby spinach leaves in a single layer over the cream cheese on each tortilla.
04 - Lay cheese slices, optional deli turkey or ham, carrots, and bell pepper evenly atop the spinach layer.
05 - Starting from one edge, tightly roll each tortilla into a log to ensure coherent layers.
06 - Secure each roll in plastic wrap and refrigerate for a minimum of 30 minutes to firm up before slicing.
07 - Remove plastic wrap and cut each roll crosswise into 1-inch pinwheels using a sharp knife for clean slices.
08 - Place pinwheels cut side up on a serving platter. Serve chilled or at room temperature as desired.
# Expert Tips:
01 -
- With just a bit of rolling, you'll have a platter that looks way fancier than the effort involved.
- They're endlessly adaptable for picky eaters or whatever needs using up from the veggie drawer.
02 -
- I learned the hard way that cold tortillas crack and break—let them rest at room temperature first.
- Taking an extra minute to dry the spinach really keeps the pinwheels fresh and firm.
03 -
- If your knife sticks, rinse it in warm water between slices for picture-worthy cuts.
- A layer of cheese near the edge seals the roll and keeps fillings from falling out.