Try our go-to pinwheel sandwiches featuring flour tortillas, cream cheese, deli meat, cheese, and fresh green onions. Simple to whip up, ideal for picnics or serving as a hassle-free appetizer.
Are you looking for delicious and easy appetizers for your next party? Something to take on a picnic? Or maybe something to pack into your kid’s lunch box? Some little bites for game day? These pinwheel sandwiches are what you are looking for!
You could also make cucumber wraps and tomato and cheese pinwheels, and alternate them on a serving platter.
Ingredients: 9 + salt and pepper
Prep time: 15 minutes
Jump to:
Why will you love these sandwiches?
A great appetizer that's easy, quick, and budget-friendly. Make them ahead, scale the recipe as needed, and serve as mess-free finger food. Customize to your taste, or make them vegetarian by swapping deli meats and Parmesan for cheese slices and veggies.
Perfect for a picnic - make them in advance, pack them in an airtight container or sandwich bag, and enjoy them mess-free by hand.
Great for lunch boxes - tasty, mess-free, and easy to make ahead. Store them overnight and grab them in the morning. Change the fillings to suit everyone. If taking them to school or work, you might want to skip the garlic.
Perfect for Game Day - these tortilla pinwheels are a healthier snack option. They're not fried, low in fat, and have relatively low carbs. Pair them with fresh veggie sticks for a well-rounded snack. They also go great with any other bites you serve.
Recipe ingredients
Flour tortillas: The size isn’t crucial - use what you have. Larger tortillas are easier to work with, but you can use smaller ones and adjust the ingredients accordingly. My soft tortillas are about 10 inches (25 cm) in diameter. Whole wheat tortillas also work well. Try these Lamb Wraps, too.
Deli meats: Pepperoni and slices of turkey. You can replace the pepperoni with salami and the deli ham with chicken for turkey slices.
Cheese: Cream cheese and Parmesan. You can use different spreads, maybe something with herbs or dried tomatoes. Add a thin slice of Gouda or Cheddar cheese to the roll-up. Provolone cheese also tastes good- any cheese you want is excellent.
Vegetables: Lettuce leaves, fresh garlic, one green onion (maybe two, depending on size), fresh basil.
You can substitute basil with other chopped fresh herbs, like parsley, a little cilantro, or a combination of herbs. Dried Italian seasoning works well, too.
See the recipe card for detailed instructions and full information on ingredients and quantities.
Alternative fillings
Vegetarian version: Simply skip the deli meats and Parmesan cheese. Use vegetarian hard cheese and your favorite cheese slice. Swap the meats for roasted vegetables like red bell peppers, zucchini, eggplants, and onions. If using deli-roasted veggies in olive oil, make sure to pat them dry and remove excess oil.
For a fresh veggie version, try grated carrots, sliced cucumbers, red bell peppers, red onions, and green onions. My favorite filling is mashed avocado with lemon juice, salt, and pepper, topped with black olives and roasted or fried eggplant slices.
Add more protein: Try adding canned tuna (in water or oil), making sure to drain and pat it dry with kitchen paper to remove excess moisture. Smoked salmon is another great option. You can also use leftover roasted or rotisserie chicken, roast beef, turkey, or pulled pork for a filling and flavorful addition to the wraps.
How to make pinwheel sandwiches?
Cream cheese filling: Combine cream cheese with grated Parmesan, grated garlic, finely sliced green onions, basil, salt, and pepper to taste.
Place one tortilla on the cutting board. Spread the creamy mixture evenly across the tortilla, leaving about ½ inch (1 cm) free all around.
Top with lettuce leaves.
Add deli turkey slices.
Add pepperoni, slightly overlapping each layer of ingredients.
Roll up tightly.
- Wrap in plastic wrap and refrigerate for at least 30 minutes or longer. This will help the pinwheel sandwich fillings set slightly so that cutting the bites won’t get messy at all.
- Slice: Once ready to serve, remove the plastic wrap. Use toothpicks or wooden picks to secure the roll-ups. Use as many picks as necessary; it depends on the desired thickness of the pinwheel sandwiches. I cut 7 pieces out of each tortilla, so I had 21.
- Use a serrated knife to slice the rolled tortillas between the toothpicks.
- Arrange on a platter and serve.
Tips
Remember to soften the cream cheese before using it. Mix the cream cheese with the other ingredients until it blends smoothly before spreading it on the tortilla. It will be tough to blend if it is too cold from the fridge.
Try not to overstuff them. That will make it difficult to roll them tightly and neatly.
Don't forget to chill the prepared pinwheels. Chilling helps them stick together. If you don't chill them, they might unroll and become harder to handle when sliced and served immediately.
Be creative! Check out all the various filling ideas!
Make in advance and store
The filling mixture can be made ahead and stored in an airtight container in the fridge for up to 3 days.
The sandwiches can be assembled up to 24 hours in advance, but if kept longer, the tortilla may get a bit soggy. Wrap them in plastic wrap and refrigerate, slicing just before serving. For lunch boxes or picnics, slice them in advance and store them in a container in the fridge.
Pinwheel sandwiches can be stored in an airtight container in the refrigerator. Alternatively, you can store them on a serving tray or cutting board, wrapped in cling wrap. This storage method keeps them fresh for 2-3 days.
I don't recommend freezing them.
More sandwiches
Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
📖 Recipe
Easy Pinwheel Sandwiches
Equipment
- Toothpicks Note 1
- Serrated knife
Ingredients
- 3 large tortillas about 10 inches/ 25 cm, Note 2
- ½ cup cream cheese
- 2 tablespoons grated Parmesan
- 2 garlic cloves grated
- 2 tablespoons green onions finely chopped
- 5 large basil leaves
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- 8 lettuce leaves more if necessary to cover
- 5 slices deli turkey or as required
- 5 pepperoni slices or as required
Instructions
- Spread: Mix cream cheese with grated Parmesan, grated garlic, finely sliced green onions, finely sliced basil, salt, and pepper to taste.½ cup cream cheese + 2 tablespoons grated Parmesan + 2 garlic cloves + 2 tablespoons green onions + 5 large basil leaves + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
- Build: Lay the tortillas on the working surface. Spread the cream cheese mixture evenly across the tortilla, leaving about ½ inch (1 cm) free all around. Top with lettuce leaves, deli turkey, and pepperoni, slightly overlapping each layer of ingredients.3 large tortillas + 8 lettuce leaves + 5 slices deli turkey + 5 pepperoni slices
- Roll up tightly. Wrap well in plastic wrap and refrigerate for at least 30 minutes or longer.
- Cut: Remove the plastic wrap. Secure the roll-ups with toothpicks or wooden picks. Use a good knife to slice the roll in between the picks. Arrange on a platter.
Notes
- Toothpicks: Use as many as necessary; it depends on the desired thickness of the pinwheels. I cut 7 pieces out of each tortilla, so I had 21.
- Tortillas: The size is not super important; use what you have and fill as desired. Both regular and whole wheat tortillas are great. Corn tortillas tend to get soggy faster.
Comments
No Comments