Servings 4 servings
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.
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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