Pinwheel Sandwiches (Printable)

Cream cheese pinwheels layered with spinach, cheddar and crisp veggies; chill, slice, and serve.

# What You'll Need:

01 - 4 large flour tortillas (10-inch diameter)

02 - 3 ounces cream cheese, softened

03 - 2 tablespoons mayonnaise

04 - 1 cup baby spinach leaves

05 - 1 medium carrot, julienned or shredded

06 - 1 small red bell pepper, thinly sliced

07 - 4 slices cheddar cheese or Swiss cheese

08 - 4 slices deli turkey or ham (optional; omit for vegetarian version)

09 - 1/2 teaspoon garlic powder

10 - Salt, to taste

11 - Black pepper, to taste

01 - Combine softened cream cheese, mayonnaise, garlic powder, salt, and pepper in a small mixing bowl. Blend until smooth.

02 - Lay tortillas on a clean cutting board. Evenly spread the cream cheese mixture over each tortilla, leaving a half-inch border.

03 - Arrange baby spinach leaves in a single layer over the spread.

04 - Distribute cheese slices, optional deli meat, julienned carrot, and bell pepper in an even layer over the spinach.

05 - Starting at one edge, tightly roll each tortilla to form a compact log.

06 - Wrap the tortilla rolls securely in plastic wrap and refrigerate for at least 30 minutes to set the shape.

07 - Unwrap the chilled rolls and cut into 1-inch pinwheels using a sharp knife.

08 - Transfer the pinwheel sandwiches to a platter and serve chilled or at room temperature.

01 -

They look impressively fancy but come together with little more than rolling and slicing: total kitchen sleight-of-hand!
The mix of textures—soft tortillas, crunchy veggies, and silky cheese—makes every bite genuinely exciting.

02 -

Trying to slice warm, unchilled rolls leads to squashed pinwheels and messy layers.
I once overloaded the filling—less is more if you want neat, gorgeous spirals.

03 -

A little less filling goes a long way for tidy spirals—trust me, restraint is key.
Brushing the tortilla edges lightly with water helps them seal tight and hold their shape.