Why You’ll Love This Recipe

These Sun-Dried Tomato and Turkey Pinwheel Sandwiches are the perfect mix of flavors and textures. The combination of tender turkey, tangy sun-dried tomatoes, and creamy cheese all wrapped in a soft tortilla is not only delicious but also easy to assemble. Whether you’re serving them at a party, bringing them to a potluck, or enjoying them as a quick snack, these pinwheels are sure to please any crowd. They’re portable, customizable, and full of bright, bold flavors that are both satisfying and fresh!

Ingredients

4 large flour tortillas (whole wheat or spinach tortillas work well too)
8 oz thinly sliced turkey breast
1/2 cup cream cheese, softened
1/4 cup sun-dried tomatoes, chopped (oil-packed works best)
1/2 cup shredded mozzarella cheese
1/4 cup fresh basil leaves, chopped (optional)
1 tbsp Dijon mustard (optional)
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the spread: In a small bowl, combine the softened cream cheese and Dijon mustard (if using). Stir until smooth.
Add the sun-dried tomatoes: Stir the chopped sun-dried tomatoes into the cream cheese mixture. Season with salt and pepper to taste.
Assemble the pinwheels: Lay one tortilla flat on a clean surface. Spread an even layer of the cream cheese mixture onto the tortilla, leaving a small border around the edges.
Add the turkey and cheese: Layer 2-3 slices of turkey breast over the cream cheese mixture, followed by a sprinkle of shredded mozzarella cheese. If you’re using fresh basil, scatter it on top of the turkey and cheese for a fresh, herby flavor.
Roll the tortilla: Starting from one edge, carefully roll the tortilla tightly around the fillings to form a log shape. Make sure it’s rolled tightly to avoid the filling falling out when slicing.
Slice into pinwheels: Using a sharp knife, slice the rolled tortilla into 1-inch wide pinwheels. Arrange the slices on a platter.
Serve: Serve the pinwheels immediately, or refrigerate for up to 2 hours before serving for a colder, firmer texture.

Servings and Timing

Servings: 4 (about 16 pinwheels)
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

Spicy Sun-Dried Tomato and Turkey Pinwheels: Add a few slices of jalapeño or a dash of hot sauce to the cream cheese mixture for a spicy kick.
Vegetarian Pinwheels: Skip the turkey and substitute with roasted vegetables, hummus, or grilled portobello mushrooms for a vegetarian version.
Cheese Swap: Instead of mozzarella, try using goat cheese, feta, or cheddar for a different flavor profile.
Greek-Inspired Pinwheels: Add chopped cucumbers, Kalamata olives, and feta cheese for a Mediterranean twist on the pinwheels.
Bacon and Turkey Pinwheels: Add crispy bacon strips along with the turkey for a smoky flavor boost.

Storage/Reheating

Storage: Store leftover pinwheels in an airtight container in the refrigerator for up to 2 days.
Freezing: You can freeze the uncut rolled tortillas for up to 1 month. When ready to serve, thaw in the refrigerator overnight and slice into pinwheels.
Reheating: These pinwheels are best served cold or at room temperature, but you can warm them up in a toaster oven or oven for 5-7 minutes at 350°F (175°C) if you prefer them warm.

FAQs

1. Can I use a different type of meat in the pinwheels?

Yes, you can substitute the turkey with chicken, ham, or roast beef. These pinwheels are versatile and can be tailored to your preferred proteins.

2. Can I make the pinwheels ahead of time?

Yes, these pinwheels can be made ahead of time. You can prepare them a few hours before serving or even the night before and store them in the refrigerator until you’re ready to serve.

3. Can I use gluten-free tortillas for this recipe?

Yes, you can use gluten-free tortillas to make this recipe gluten-free. Many stores offer gluten-free wraps that work just as well as traditional tortillas.

4. Can I make these pinwheels with a spread other than cream cheese?

Yes! You can substitute cream cheese with hummus, avocado, or a herbed goat cheese spread for a different flavor and texture.

5. How can I make these pinwheels more flavorful?

You can add other flavorings like garlic powder, onion powder, or fresh herbs (such as dill or thyme) to the cream cheese spread to enhance the flavor.

6. How do I prevent the pinwheels from falling apart?

Make sure to roll the tortilla tightly and evenly to keep the filling in place. If the tortillas are too dry, lightly warm them up before spreading the filling, as this will make them more pliable.

7. Can I add extra vegetables to the pinwheels?

Yes, you can add thinly sliced bell peppers, spinach, or arugula for extra crunch and flavor.

8. Can I prepare the pinwheels without the sun-dried tomatoes?

Yes, you can omit the sun-dried tomatoes if you prefer. You can replace them with another ingredient, like roasted red peppers or olives, for added flavor.

9. How do I cut the pinwheels neatly?

Use a sharp knife to slice the pinwheels gently. A serrated knife works best for clean cuts. If the edges start to squish, wipe the knife between cuts.

10. Can I serve these pinwheels warm?

While these pinwheels are traditionally served cold or at room temperature, you can warm them in a low oven (around 300°F) for a few minutes to melt the cheese slightly.

Conclusion

Sun-Dried Tomato and Turkey Pinwheel Sandwiches are an easy, flavorful, and visually appealing option for any occasion. These bite-sized snacks are packed with savory turkey, creamy cheese, and tangy sun-dried tomatoes, making them a delightful treat for lunch, parties, or gatherings. With their vibrant colors and fresh ingredients, these pinwheels are sure to be a crowd-pleaser that’s both delicious and fun to eat!

Sun-Dried Tomato and Turkey Pinwheel Sandwiches

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Sun-Dried Tomato and Turkey Pinwheel Sandwiches are a delicious, bite-sized snack featuring turkey, creamy cheese, and tangy sun-dried tomatoes, all wrapped in a soft tortilla. Perfect for parties, lunchboxes, or as an easy appetizer.

Author: Laura
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings (about 16 pinwheels)
Category: Appetizer
Method: No-Cook
Cuisine: American

Ingredients

4 large flour tortillas (whole wheat or spinach tortillas work well too)
8 oz thinly sliced turkey breast
1/2 cup cream cheese, softened
1/4 cup sun-dried tomatoes, chopped (oil-packed works best)
1/2 cup shredded mozzarella cheese
1/4 cup fresh basil leaves, chopped (optional)
1 tbsp Dijon mustard (optional)
Salt and pepper to taste

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Instructions

Prepare the spread: In a small bowl, combine the softened cream cheese and Dijon mustard (if using). Stir until smooth.

Add the sun-dried tomatoes: Stir the chopped sun-dried tomatoes into the cream cheese mixture. Season with salt and pepper to taste.
Assemble the pinwheels: Lay one tortilla flat on a clean surface. Spread an even layer of the cream cheese mixture onto the tortilla, leaving a small border around the edges.
Add the turkey and cheese: Layer 2-3 slices of turkey breast over the cream cheese mixture, followed by a sprinkle of shredded mozzarella cheese. If you’re using fresh basil, scatter it on top for added flavor.
Roll the tortilla: Starting from one edge, carefully roll the tortilla tightly around the fillings to form a log shape.
Slice into pinwheels: Using a sharp knife, slice the rolled tortilla into 1-inch wide pinwheels. Arrange the slices on a platter.
Serve: Serve immediately or refrigerate for up to 2 hours before serving for a colder, firmer texture.

Notes

Spicy Pinwheels: Add a few slices of jalapeño or a dash of hot sauce to the cream cheese mixture for a spicy kick.
Vegetarian Pinwheels: Substitute the turkey with roasted vegetables, hummus, or grilled portobello mushrooms.
Cheese Swap: Use goat cheese, feta, or cheddar for a different flavor profile.
Greek-Inspired Pinwheels: Add chopped cucumbers, Kalamata olives, and feta cheese for a Mediterranean twist.

Nutrition

Serving Size: 1 pinwheel
Calories: 50
Sugar: 1g
Sodium: 100mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 3g
Cholesterol: 10mg