Turkey pesto pinwheel sandwiches make an eye catching appetizer or a quick lunch. These bite sized snacks are filled with pesto cream cheese spread, turkey, spinach and roasted red peppers.
Pinwheel sandwiches are the perfect addition to your next party appetizer spread. They're easy to assemble and eye catching!
Flour tortillas are filled with sliced turkey, roasted red peppers, spinach, and a simple pesto cream cheese spread. Plus, they're easy to assemble and store in the refrigerator until ready to serve.
Not only do they make a great party appetizer, but they can double as a quick, on the go lunch! Pack a handful of pinwheel sandwiches instead of the usual ham and cheese. Great for lunch boxes!
Ingredients and substitutions
I used 10-inch 'soft taco' sized tortillas for my pinwheels. Any size will work, but the quantity needed to make 24 pinwheels will vary.
Turkey can be substituted with another sliced deli meat, like ham or pepperoni.
Spinach can be substituted with any leafy greens you have on hand.
Make ahead
After assembling your tortillas, wrap them in plastic wrap or wax paper and store in the refrigerator for at least 30 minutes, up to one day. This gives your filling time to firm up, making them easier to slice.
Pinwheels are best served within about a day of preparing. They'll get soggy the longer they're refrigerated, so I suggest assembling them the day of an event if possible.
How to serve pinwheel sandwiches
Pinwheel sandwiches should be served cold. They can sit out for about 2 hours before needing additional refrigeration.
Serve them sliced into 1 inch, bite sized pieces on their own or with a toothpick inserted into the top for easy grabbing.
They make a great addition to a charcuterie board or cheese plate, along with some fresh veggies.
Turkey Pesto Pinwheel Sandwiches
Ingredients
- 4 ounces cream cheese, softened
- ¼ cup basil pesto
- 3 10-inch flour tortillas
- 6 slices thin sliced deli turkey
- 1 cup fresh spinach
- ¼ cup roasted red peppers, drained and diced
Instructions
- In a bowl, combine cream cheese and pesto until smooth. Spread cream cheese mixture evenly onto flour tortillas.
- Top each tortilla with two slices of turkey, spinach, and roasted red peppers. Roll tightly and wrap in plastic wrap or wax paper. Refrigerate for 30 minutes (or until ready to serve) to allow filling to firm up.
- Unwrap and carefully, using a serrated knife, cut each tortilla into 8 pinwheels. Serve cold.
Equipment Recommendations
Notes
- Pinwheels are best served the same day, and will begin to get soggy the longer they're refrigerated.
- If serving at a party or event, pinwheels can sit out for up to two hours, but will need additional refrigeration after that.
- Turkey can be substituted with any deli meat, like ham or pepperoni.
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