These easy pinwheel sandwiches (a.k.a. tortilla roll-ups) are endlessly customizable and perfect for any occasion. From school lunchboxes to parties, picnics and holiday spreads, you’ll reach for this recipe time and time again. They’re simple to make, can be prepped up to 2 days ahead, and are guaranteed crowd-pleasers. No cooking required—just roll, slice and serve!
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Move over, homemade uncrustables, these easy, customizable pinwheel sandwiches are about to become your new lunchtime MVP. My youngest, Mia, just started school, which means every morning I’m making lunches for four kids. And let me tell you, these tortilla sandwich wraps are the real lunchtime heroes: they’re quick to make, fun to eat and pack perfectly in a lunchbox (all of my kids use a Bentgo Chill Box).
With endless mix-and-match options, they never get boring. Whether you’re packing lunches or planning ahead for after-school snacks, you’ll love how adaptable these are. Need more lunchbox inspo? Don’t miss my list of school lunch ideas.
And don’t count them out for grown-up occasions—pinwheels are the ultimate make-ahead party snack, too. They’re a hit on appetizer platters, at baby showers, game days, potlucks… you name it!
This recipe is more of a template, so feel free to play around with the fillings (see more ideas below!). Here are the basic ingredients you’ll need:
- Flour tortillas: Soft taco or burrito-size flour tortillas work best for making pinwheels. The larger the tortilla, the more room you’ll have to layer ingredients, roll and slice.
- Spread: A flavorful spread is the glue that holds everything together. Cream cheese, hummus, mayo, homemade ranch dressing or my whipped cottage cheese with herbs all work great.
- Cheese: Cheddar, provolone, Swiss, Colby Jack—any variety works, but the thinner the slice, the better.
- Deli meat: Think turkey, ham, roast beef, salami or chicken. I always ask for “thin cut” deli meat when I know I’m making pinwheels. It makes for easier rolling and helps to keep the sandwich wraps from popping open.
See the recipe card for full information on ingredients and quantities.
- Start with a tortilla. Lay it flat on a clean surface or cutting board. If it feels stiff, microwave it for 10 seconds to make it more pliable and less likely to tear.
- Slather your spread of choice in a thin layer all the way to the edges. This helps seal the pinwheels when you roll them up.
- Add your fillings. Lay your deli meat and cheese on top of the spread along with your favorite veggies, keeping things thin and even. Don’t overload your tortilla roll-up with fillings or you’ll end up with messy rolls that won’t stay together. Kelly’s Tip: Leave a 1-inch strip of spread-only tortilla at the top. This clean edge will help “glue” your pinwheel closed once rolled.
- Roll it tight. Start at the bottom and roll upward as tightly as you can without squeezing the fillings out. That border of spread at the top will help seal it.
- Slice into pinwheels. Use a serrated knife to slice the rolled tortilla into 1- to 2-inch pieces. Wipe the knife between cuts for clean slices.
Pinwheel Filling Ideas to Mix and Match
Once you’ve got your base ingredients, it’s time to get creative and build your ultimate sandwich wrap. But whatever you do, don’t skip the spread! That’s my not-so-secret to the best pinwheel sandwiches that actually stay together without needing a toothpick. Here are some of my favorite fillings to mix and match:
- Veggies: Baby spinach, romaine lettuce, avocado, thinly sliced bell peppers, cucumbers, tomatoes (just pat them dry!), roasted red peppers or matchstick carrots
- Herbs: Fresh basil, cilantro, dill, chives or even a thin layer of pesto for a flavor boost
- Pickled favorites: Bread and butter pickles, sliced jalapeños, pickled red onions, olives or banana peppers
- Meat variations: Salami, pepperoni, crispy bacon or shredded rotisserie chicken
My Favorite Pinwheel Combos
- Classic Club: Turkey + cheddar + spinach + cream cheese
- Pizza: Pepperoni + provolone + basil + marinara sauce
- Italian Deli: Salami + pepperoni + provolone + roasted red peppers + pesto or Italian dressing
- Ham and Pickle: Ham + cream cheese + dill pickles
- Chicken Caesar: Shredded chicken + parmesan + romaine + Caesar dressing
- Veggie Lovers: Hummus + shredded carrots + roasted red peppers + spinach
Serving Suggestions
These bite-sized tortilla roll-ups are the ultimate multitaskers. I tuck them into lunchboxes during the week alongside fresh fruit, trail mix, and a homemade chocolate chip granola bar. Then on the weekends, I break them out as party appetizers. Serve them at football parties, baby showers, potlucks or holiday spreads—they’re always the first to disappear.
Make-Ahead & Storage Tips
These tortilla pinwheels are a make-ahead dream for lunchboxes, potlucks and parties.
- Make ahead: Make the pinwheels up to 2 days in advance. Roll the tortillas tightly, then wrap each roll in plastic wrap and refrigerate. Slice just before serving for clean, tidy spirals.
- Store leftovers: Keep sliced pinwheels in an airtight container in the fridge for up to 2 days. Layer them between paper towels if needed to absorb any excess moisture.
Avoid Soggy Pinwheels: Skip wet ingredients like juicy tomatoes or runny dressings. Stick to thicker spreads (like cream cheese or hummus), and if you’re using tomatoes, pat them dry with a paper towel first.
Have a favorite pinwheel combo your family loves? Drop it in the comments—I’m always on the hunt for new lunchbox ideas!
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Ingredients
- 4 Flour tortillas (soft taco or burrito size)
Pick a spread:
- Cream cheese
- Whipped cottage cheese (with ranch)
- Homemade ranch dressing
- Hummus
Pick a thin-sliced meat:
- Turkey
- Chicken
- Ham
- Roast beef
- Salami
Pick a thin-sliced cheese:
- Cheddar
- Colby jack
- Swiss
- Provolone
Pick a vegetable:
- Spinach
- Lettuce
- Roasted red peppers
Instructions
- To assemble the pinwheels, spread a thin layer of your spread of choice over the entire tortilla, ensuring it stretches to the edges to guarantee the pinwheels will stay sealed.
- Top the spread with the meat, cheese and veggies, leaving a 1-inch border of only spread at the top of the tortilla. Starting at the bottom, tightly roll up the tortilla, using the spread to seal it shut.
- Using a serrated knife, cut the tortilla into 1- or 2-inch pinwheels. Serve immediately or store in an airtight container in the fridge for up to 2 days.
Kelly’s Notes
- Any sliced lunch meat or cheese will work, but when I know I’m making pinwheels, I always ask for lunch meats to be “thin cut” and look for sliced cheese that’s noted as “thin.” The less bulky the ingredients, the better the pinwheels stay together.
- Avoid Soggy Pinwheels: Skip wet ingredients like juicy tomatoes or runny dressings. Stick to thicker spreads (like cream cheese or hummus), and if you’re using tomatoes, pat them dry with a paper towel first.
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I wish it was easier to pin your recipes to my Pinterest account. I can’t find anywhere in your articles where the pin is. I usually put the name in – in this case, Pinwheel Sandwiches – and search on Pinterest for it. There’s a lot of recipes for this on Pinterest and I never did find one from Just a Taste. I find myself saving it in a recipe folder on my computer but very seldom look there. Am I doing something wrong? I just want to save it to Pinterest.
Hi Maureen! There’s a Pin button on every image as you scroll past it (on mobile) or if you click it (on desktop). Hope this helps!
Thank you for all the tips!! Did a big platter of these for my husband’s birthday and everyone loved them!
So glad to hear that, Sheila!