I love making these pinwheels because they’re fast, no-cook, and incredibly satisfying. The creamy sun-dried tomato spread adds a tangy, slightly spicy twist that pairs perfectly with the savory turkey and crisp lettuce. They’re also easy to make ahead, hold up well in the fridge, and look great on a platter—making them ideal for both parties and packed lunches. Plus, I can switch up the ingredients depending on what I have in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Sun-dried Tomato Spread
cream cheese, at room temperature
sun-dried tomatoes in oil, drained and chopped
mayonnaise
Tabasco sauce
salt and pepper
Pinwheel Sandwiches
tortilla wraps (9-inch)
sliced turkey breast
lettuce leaves
cheese slices (cheddar, provolone, Monterey Jack, or Havarti)
Directions
Make the Sun-Dried Tomato Spread: I combine the cream cheese, chopped sun-dried tomatoes, mayonnaise, and a few dashes of Tabasco in a small bowl. I stir until everything is well blended and smooth. Then I season with salt and pepper to taste—it should have a bit of a kick and tang.
Assemble the Pinwheels: I lay out the tortillas and spread the tomato mixture evenly over the entire surface of each one. Then I layer 4–5 slices of turkey over the spread, leaving a small gap at one edge to help with rolling.
Add Cheese and Lettuce: Along the center of each tortilla, I place the cheese slices and layer the lettuce leaves on top.
Roll and Chill: I roll the tortilla tightly toward the end with the turkey set back from the edge. This helps keep everything inside and gives a neat roll. I place the roll seam-side down and chill it in the fridge, wrapped in plastic wrap or in a baking dish, until I’m ready to serve.
Slice and Serve: When ready, I slice each roll into 1-inch pieces—usually 6 to 7 per tortilla. If I’m serving them at a party, I like to insert a toothpick to hold them together. Then they’re ready to enjoy!
Servings and timing
This recipe makes about 12 pinwheels (6–7 from each tortilla), enough to serve 4 to 6 people as an appetizer. It only takes 5 minutes to prepare, making it one of the quickest crowd-pleasers I can whip up.
Variations
I sometimes switch out the turkey for roast chicken or smoked ham, depending on what I have. For a veggie version, I’ve used grilled zucchini or roasted red peppers in place of the meat. If I want extra crunch, I add thinly sliced cucumbers or shredded carrots. For a different flavor, I replace the sun-dried tomato spread with pesto or a honey mustard mayo.
storage/reheating
I store leftover pinwheels in an airtight container in the fridge for up to 2 days. I don’t reheat them—they’re meant to be served cold or at room temperature. If I’m making them in advance, I keep them rolled up and uncut until just before serving to keep the edges from drying out.
FAQs
Can I make these pinwheels the night before?
Yes, I often make them a day ahead. I store them rolled and wrapped in plastic, then slice them right before serving to keep them fresh.
How do I keep the pinwheels from unrolling?
I roll them tightly and chill them seam-side down. If needed, I use a toothpick in each slice to keep them secure.
What kind of tortillas work best?
I use 9-inch flour tortillas—they’re flexible and don’t crack when rolling. Spinach or tomato wraps also work well for variety.
Can I make this spread spicier?
Absolutely. I just add more Tabasco or a pinch of crushed red pepper flakes to the spread for an extra kick.
What cheese works best for this recipe?
I like to use cheddar, provolone, Monterey Jack, or Havarti. Anything that slices well and adds a creamy texture is great.
Conclusion
Turkey & Tomato Pinwheel Sandwiches are a go-to for me when I need something fast, flavorful, and easy to serve. The sun-dried tomato spread takes them beyond basic, and the layers of turkey, cheese, and lettuce give them just the right balance of texture and taste. Whether I’m packing them for lunch or serving them to guests, they always disappear quickly.
Perfect for parties or lunchboxes, these turkey pinwheels are filled with a zesty sun-dried tomato spread, cheese, and crisp lettuce.
Author:Ella
Prep Time:5 minutes
Cook Time:0 minutes
Total Time:5 minutes
Yield:12 pinwheels
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
Salt & pepper, to taste
Pinwheel Sandwiches:
2 tortilla wraps (9-inch)
200 grams sliced turkey breast
6 lettuce leaves
6 cheese slices (cheddar, provolone, Monterey Jack, or Havarti)
Instructions
Make the spread: In a small bowl, mix cream cheese, chopped sun-dried tomatoes, mayonnaise, and Tabasco sauce until smooth. Season with salt and pepper.
Assemble: Spread the tomato spread evenly over both tortillas.
Layer each tortilla with 4–5 slices of turkey, then add cheese slices and lettuce down the center.
Roll the tortillas tightly, starting from the side without meat.
Place seam-side down in the fridge, wrapped or in a dish, until ready to serve.
Slice into 1-inch rounds (about 6–7 per tortilla). Secure with toothpicks if needed.
Serve and enjoy!
Notes
For best results, chill the rolled tortillas for at least 30 minutes before slicing to help them hold shape.
You can switch up the cheese or add extras like avocado or sliced cucumbers.
Use flavored tortillas (spinach or sun-dried tomato) for extra color and taste.
