Sun-Dried Tomato & Turkey Pinwheel Sandwiches Recipe
These Sun-Dried Tomato & Turkey Pinwheel Sandwiches are a delicious and easy-to-make appetizer or light lunch option. Featuring a creamy sun-dried tomato spread layered with turkey, cheese, and crisp lettuce rolled inside tortilla wraps, they are perfect for parties, picnics, or quick snacks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 12-14 pinwheel slices
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Ingredients
Sun-Dried Tomato Spread
- 2 oz cream cheese, at room temperature
- 2 tbsp sun-dried tomatoes in oil, drained and chopped
- 2 tbsp mayonnaise
- 4-5 dashes Tabasco sauce
- kosher salt, to taste
- ground black pepper, to taste
Pinwheel Sandwiches
- 2 tortilla wraps, 9 inch
- 150-200 g sliced turkey breast
- 4-6 leaves of lettuce, Boston or butter lettuce
- 6 slices cheese (cheddar, provolone, monterey jack, or havarti)
Instructions
- Make the sun-dried tomato spread: In a small bowl, combine the cream cheese, chopped sun-dried tomatoes, mayonnaise, and Tabasco sauce. Mix thoroughly until smooth and well blended. Season with kosher salt and ground black pepper to taste.
- Prepare the tortillas: Lay the tortillas flat on a clean surface. Spread a generous and even layer of the sun-dried tomato cream cheese mixture over the entire surface of each tortilla.
- Layer the fillings: Arrange 4-5 slices of turkey breast over the spread on each tortilla, leaving a small space on one end to help with rolling. Place the cheese slices and lettuce leaves along the center lengthwise on each tortilla.
- Roll the tortillas: Starting from the side with the layered turkey breast, roll each tortilla tightly and evenly toward the opposite edge, being careful to keep the ingredients secure within the wrap.
- Refrigerate and slice: Place the rolled tortillas seam-side down into a baking dish or wrap tightly with plastic wrap. Refrigerate until ready to serve to help the pinwheels hold their shape.
- Serve: Just before serving, slice each roll into 1-inch thick pinwheels to yield approximately 6-7 pieces per tortilla. Secure each piece with a toothpick if desired for easy handling.
Notes
- Use any preferred cheese such as cheddar, provolone, monterey jack, or havarti for variety.
- For a spicier kick, add extra Tabasco or substitute with your favorite hot sauce.
- These pinwheels can be made a few hours in advance and stored in the fridge to enhance flavors.
- Substitute turkey with chicken breast or ham if desired.
- Use gluten-free tortillas to adapt for gluten-sensitive diets.
