Pinwheel Wraps
If you’re looking for a fun, colorful, and crowd-pleasing appetizer or lunch idea, these Pinwheel Wraps are exactly what you need. Easy to make, endlessly customizable, and absolutely delicious, pinwheel wraps bring together layers of flavor in every bite. Whether for a lunchbox, potluck, picnic, or party platter, they’re sure to disappear fast!
Servings 24 pinwheels
Calories 210kcal
Cost $10-$15
Ingredients
- 4 large flour tortillas 10-inch; spinach or tomato-flavored for color if desired
- 8 oz cream cheese softened
- ¼ cup mayonnaise optional, for a creamier base
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 6 –8 slices deli turkey or ham or a mix
- 6 slices cheddar or provolone cheese
- 1 cup baby spinach or lettuce leaves washed and dried
- ½ red bell pepper thinly sliced
- ½ cucumber julienned or thinly sliced
- ¼ cup shredded carrots
- Salt and pepper to taste
Optional Swaps & Add-ins
- Hummus instead of cream cheese for a vegan version
- Roasted red peppers pickles, or avocado for extra flavor
- Tortilla wraps can be gluten-free or low-carb depending on preference
Instructions
- In a medium bowl, mix softened cream cheese, mayonnaise (if using), garlic powder, and Italian seasoning until smooth. This creamy base helps hold the wraps together and adds tons of flavor. You can also mix in herbs or hot sauce for extra flair.
- Place a tortilla on a flat surface like a cutting board. Spread a generous, even layer of the cream cheese mixture all the way to the edges. Getting the corners ensures every slice has flavor and structure.
- Start layering your fillings: lay down a few slices of deli meat, followed by slices of cheese. Add a handful of spinach, red bell peppers, cucumbers, and carrots for crunch and color. Keep ingredients evenly spaced and don’t overfill — this helps with a tight roll.
- Starting from one end, roll the tortilla tightly like a jelly roll. The tighter the roll, the better the slices will hold their shape. Once rolled, wrap it in plastic wrap and refrigerate for at least 30 minutes (or overnight for best results).
- Remove the wrap from the fridge and unwrap. Use a sharp or serrated knife to slice off the ends (they’re usually uneven) and then cut into 1-inch thick pinwheels. Wipe the knife between slices for cleaner cuts.
- Arrange the pinwheels on a serving platter. If desired, secure each with a toothpick. Garnish with fresh herbs or serve with dipping sauces like ranch or honey mustard. They’re great cold and make for a fresh, satisfying bite.
Notes
1. Chill Before Slicing
This helps the ingredients firm up and stay in place while cutting. Slicing warm or fresh wraps can lead to messy, uneven pieces. 2. Don’t Overfill
Too many fillings make it hard to roll tightly and may cause the wrap to split. A thin, even layer works best for both structure and appearance. 3. Use a Serrated Knife
A clean, sharp serrated knife makes slicing through the layers easier and keeps the pinwheels neat and round. Avoid squishing by using a gentle sawing motion. 4. Customize the Spread
Adding pesto, hummus, or flavored cream cheese can drastically change the flavor profile. It’s an easy way to create multiple varieties with minimal effort.
This helps the ingredients firm up and stay in place while cutting. Slicing warm or fresh wraps can lead to messy, uneven pieces. 2. Don’t Overfill
Too many fillings make it hard to roll tightly and may cause the wrap to split. A thin, even layer works best for both structure and appearance. 3. Use a Serrated Knife
A clean, sharp serrated knife makes slicing through the layers easier and keeps the pinwheels neat and round. Avoid squishing by using a gentle sawing motion. 4. Customize the Spread
Adding pesto, hummus, or flavored cream cheese can drastically change the flavor profile. It’s an easy way to create multiple varieties with minimal effort.