Mediterranean-Inspired Turkey Pinwheels

by

How to Assemble Pinwheels

  1. Soften cream cheese.
  2. Make the spread.
  3. Layer the cream cheese mixture, baby spinach, and deli turkey on burrito-size tortillas.
  4. Roll pinwheels.
  5. Chill.
  6. Slice pinwheels.

Can I Make These Ahead?

Yes! Just not too far ahead, though, because you don’t want the pinwheels to get soggy. After assembling and rolling the pinwheels, you want to give them at least one hour to chill in the fridge before slicing. This gives the cream cheese spread time to firm up and makes the pinwheels easier to slice, while holding their shape. 

Ingredients

  • 8 ounces cream cheese
  • 1/3 cup sun-dried tomatoes in oil (about 2 ounces)
  • 1/4 cup finely grated Parmesan cheese (1 ounce store-bought or 1/2 ounce grated on a Microplane)
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 2 tablespoons milk
  • 2 ounces baby spinach (about 2 cups)
  • 8 ounces thinly sliced deli turkey
  • 4 burrito-size flour tortillas (10-inch)

Instructions

  1. Cut 8 ounces cream cheese into 1/2-inch cubes and place in a medium bowl. Set at room temperature to soften, about 1 hour.
  2. Finely chop 1/3 cup sun-dried tomatoes and if needed, finely grate 1/2 ounce Parmesan cheese. Add the tomatoes, Parmesan, 1 1/2 teaspoons Italian seasoning, and 1/2 teaspoon garlic powder to the cream cheese and mix until well combined. Pour in 2 tablespoons milk and mix until fully combined and the mixture is spreadable.
  3. Place 1 burrito-size flour tortilla on a flat work surface, top with 1/4 of the cream cheese mixture (about 1/3 cup), and evenly spread to the edges of the tortilla. Top with 1/4 of the baby spinach (about 1/4 packed cup) in an even layer, then top with 1/4 of the deli turkey (about 3 slices) in an even layer.
  4. Roll up the tortilla very tightly, making sure there is no gap in the center. Place on a plate or small baking sheet seam side-down. Repeat with the remaining tortillas and filling ingredients.
  5. Cover and refrigerate until the cheese firms up, at least 1 hour. Trim the ends and cut the rolls crosswise into 1-inch rounds. Serve chilled or at room temperature.

Leave a Comment