Name: Turkey and Cheddar Tortilla Pinwheels
Prep time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz Softened cream cheese; 1/4 cup Sour cream; 1 tsp Garlic powder; 1/2 tsp Dried dill; 4 large Flour tortillas (10-inch); 1/2 lb Deli-sliced smoked turkey; 1 cup Shredded sharp cheddar cheese; 1/2 cup Finely chopped red bell pepper; 1 cup Fresh baby spinach leaves

"These Turkey and Cheddar Tortilla Pinwheels combine savory smoked turkey, sharp cheddar cheese, and a zesty herb cream cheese spread for the ultimate bite-sized snack. Perfect for lunchboxes, game days, or elegant entertaining, they offer a satisfying crunch and creamy texture in every piece."

1 Ingredients

Qty	Item
8 oz 225 g	Softened cream cheese
1/4 cup 60 ml	Sour cream
1 tsp 5 g	Garlic powder
1/2 tsp 1 g	Dried dill
4 large 4 pieces	Flour tortillas (10-inch)
1/2 lb 225 g	Deli-sliced smoked turkey
1 cup 115 g	Shredded sharp cheddar cheese
1/2 cup 75 g	Finely chopped red bell pepper
1 cup 30 g	Fresh baby spinach leaves

2 Instructions

In a medium mixing bowl, whisk together the softened cream cheese, sour cream, garlic powder, and dried dill until the mixture is smooth and well-incorporated.

Lay each flour tortilla flat on a clean work surface. Spread about 2-3 tablespoons of the cream cheese mixture evenly over the surface of each tortilla, leaving a small 1/4-inch border at the edges.

Place a single layer of smoked turkey slices over the cream cheese spread. Sprinkle the shredded cheddar and chopped red bell peppers evenly over the turkey.

Top with a thin layer of baby spinach leaves, pressing them down slightly into the cream cheese to secure them.

Roll each tortilla tightly into a log shape. Wrap each log firmly in plastic wrap.

Place the wrapped logs in the refrigerator for at least 30-60 minutes to allow the filling to set, which ensures clean slices.

Once chilled, remove the plastic wrap. Use a sharp serrated knife to cut off the uneven ends, then slice the logs into 1-inch thick pinwheels.

Arrange the pinwheels on a serving platter and serve immediately.

·
Use a serrated knife and a gentle sawing motion to prevent squishing the tortillas while slicing.
·
Chilling the logs is the most important step for getting perfectly round pinwheels.
·
Pat your turkey slices and spinach dry with a paper towel before assembling to prevent the tortillas from getting soggy.
·
For a spicy variation, add chopped pickled jalapeños or a teaspoon of sriracha to the cream cheese mixture.

? Frequently Asked Questions

Can I make these pinwheels a day ahead?

Yes, you can prepare the logs and keep them wrapped in the fridge for up to 24 hours. Slice them just before serving for the freshest look.

What are the best tortillas to use?

Large 10-inch flour tortillas work best because they are flexible. You can also use flavored wraps like spinach or sun-dried tomato for extra color.

How do I keep the pinwheels from unrolling?

Make sure you spread the cream cheese all the way to the edges of the tortilla; it acts as the 'glue' that holds the roll together.

Can these be frozen?

Freezing is not recommended, as the cream cheese can change texture and the fresh vegetables will become watery upon thawing.

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