Turkey & Spinach Pinwheels – Easy, Fresh, and Perfect for Snacking
These Turkey & Spinach Pinwheels are the kind of snack that disappears fast. They’re bite-sized, savory, and surprisingly filling. Make a batch for lunch, pack them in a lunchbox, or put them out for game day and watch them go.
The best part is how simple they are: soft tortillas, creamy spread, deli turkey, and fresh spinach rolled up and sliced. You can customize the filling to match your mood or what’s already in your fridge.
Ingredients
Method
- Soften the spread: In a small bowl, mix softened cream cheese with a spoonful of mayo or Greek yogurt. Add a teaspoon of mustard if you like, and season with salt, pepper, and a pinch of garlic powder.
- Prep the tortillas: Lay a tortilla on a cutting board. If your tortillas are stiff, warm them for 10–15 seconds in the microwave to make them more pliable.
- Spread evenly: Using a spatula, spread a thin, even layer of the cream cheese mixture over the entire tortilla, right to the edges. This acts like “glue.”
- Add turkey: Arrange turkey slices in a single layer, slightly overlapping, leaving a 1-inch border at the top edge. This border helps seal the roll.
- Add spinach: Scatter a handful of baby spinach evenly over the turkey. If using shredded cheese or thin veggies, add a light sprinkle now. Avoid overloading.
- Roll it tight: Starting from the edge closest to you, roll the tortilla up firmly, pressing as you go to keep it tight. Finish with the seam side down. Repeat with remaining tortillas.
- Chill for clean slices: Wrap each roll in plastic wrap and chill for 20–30 minutes. This step makes slicing much neater.
- Slice: Unwrap and use a sharp serrated knife to cut off the ends, then slice into 1-inch pinwheels. Wipe the knife between cuts for tidy edges.
- Serve: Arrange on a platter. Sprinkle with a pinch of seasoning or herbs for a fresh finish if you like.
What Makes This Recipe So Good
- Quick and no-cook: Everything comes together in minutes. No oven, no fuss.
- Great for meal prep: Make them ahead and slice just before serving for the cleanest edges.
- Balanced and satisfying: Lean turkey for protein, spinach for greens, and a creamy spread to tie it together.
- Kid-friendly and party-ready: Easy to eat and easy to love.
They look pretty on a platter, too.
- Endless variations: Swap tortillas, spreads, and add-ins to keep things interesting.
Shopping List
- Large flour tortillas (10-inch works best; spinach or whole wheat also work)
- Deli turkey (thinly sliced; smoked or oven-roasted)
- Fresh baby spinach (washed and dried)
- Cream cheese (softened)
- Mayonnaise or Greek yogurt (for a lighter, tangy spread)
- Dijon or honey mustard (optional, for flavor)
- Shredded cheese (cheddar, Monterey Jack, or mozzarella—optional)
- Herbs and seasonings (salt, pepper, garlic powder, paprika, or everything bagel seasoning)
- Extras (optional): sliced cucumbers, bell pepper strips, thinly sliced red onion, sun-dried tomatoes
Instructions
- Soften the spread: In a small bowl, mix softened cream cheese with a spoonful of mayo or Greek yogurt. Add a teaspoon of mustard if you like, and season with salt, pepper, and a pinch of garlic powder.
- Prep the tortillas: Lay a tortilla on a cutting board. If your tortillas are stiff, warm them for 10–15 seconds in the microwave to make them more pliable.
- Spread evenly: Using a spatula, spread a thin, even layer of the cream cheese mixture over the entire tortilla, right to the edges.
This acts like “glue.”
- Add turkey: Arrange turkey slices in a single layer, slightly overlapping, leaving a 1-inch border at the top edge. This border helps seal the roll.
- Add spinach: Scatter a handful of baby spinach evenly over the turkey. If using shredded cheese or thin veggies, add a light sprinkle now.
Avoid overloading.
- Roll it tight: Starting from the edge closest to you, roll the tortilla up firmly, pressing as you go to keep it tight. Finish with the seam side down. Repeat with remaining tortillas.
- Chill for clean slices: Wrap each roll in plastic wrap and chill for 20–30 minutes.
This step makes slicing much neater.
- Slice: Unwrap and use a sharp serrated knife to cut off the ends, then slice into 1-inch pinwheels. Wipe the knife between cuts for tidy edges.
- Serve: Arrange on a platter. Sprinkle with a pinch of seasoning or herbs for a fresh finish if you like.
Storage Instructions
- Refrigerate: Store unsliced rolls tightly wrapped for up to 24 hours for best texture, or sliced pinwheels in an airtight container for 1–2 days.
- Keep dry: Place a paper towel in the container to absorb moisture and prevent sogginess.
- Avoid freezing: Cream cheese and fresh spinach don’t freeze well.
The texture turns watery once thawed.
- Pack smart: If packing for lunch, keep chilled and eat within 4 hours. Use an ice pack for safety and freshness.
Benefits of This Recipe
- Nutrient balance: Protein from turkey, fiber and vitamins from spinach, and a bit of fat for satisfaction.
- Budget-friendly: Simple ingredients that stretch into several servings.
- Customizable for different diets: Easy to make gluten-free, lower-carb, or dairy-free with simple swaps.
- Perfect for sharing: Neat finger food that looks polished with minimal effort.
- Minimal cleanup: One cutting board, one knife, one bowl for the spread—done.
What Not to Do
- Don’t overload the filling: Too much spinach or bulky veggies lead to messy, loose rolls.
- Don’t skip the spread: It keeps everything in place. Dry tortillas will unroll.
- Don’t slice warm: Without a short chill, the layers squish and smear.
- Don’t use wet greens: Spinach must be dry.
Excess moisture makes soggy pinwheels.
- Don’t use crumbly tortillas: Old or stiff tortillas crack and tear. Use fresh and slightly warmed.
Recipe Variations
- Herb & Garlic: Mix cream cheese with chopped chives, parsley, and a dash of garlic powder.
- Southwest: Use chipotle mayo or taco-seasoned cream cheese, add shredded cheddar and thin bell pepper strips.
- Mediterranean: Spread with hummus, add turkey, spinach, sliced cucumbers, and a few sun-dried tomato strips.
- Cranberry Turkey: Blend a spoonful of cranberry sauce into the cream cheese for a sweet-savory twist.
- Pesto Spinach: Swirl pesto into the spread, then add mozzarella and turkey.
- High-Protein: Use Greek yogurt in the spread and add a slice of provolone or extra turkey.
- Gluten-Free: Use gluten-free tortillas or large gluten-free wraps. Warm them well to avoid cracking.
- Dairy-Free: Swap in dairy-free cream cheese or hummus.
Skip the shredded cheese.
- Low-Carb: Use low-carb tortillas or wrap the fillings in large collard leaves blanched until pliable.
How Many Pinwheels Should I Plan Per Person?
For appetizers, plan about 4–6 pinwheels per person. For lunch, 8–10 pinwheels with a side is usually enough.
Can I Make These the Night Before?
Yes. Assemble and chill the rolls whole, then slice just before serving.
This keeps the edges neat and prevents drying.
What’s the Best Tortilla Size?
Ten-inch tortillas are ideal. They roll tightly and yield even slices without bursting.
What If I Don’t Like Cream Cheese?
Use hummus, mashed avocado with lime, or a Greek yogurt spread. The key is a spread with enough body to help seal the roll.
How Do I Keep Them from Getting Soggy?
Dry the spinach well, don’t overload wet ingredients, and use the cream cheese layer as a moisture barrier.
Storing whole and slicing later also helps.
Can I Use Frozen Spinach?
It’s not ideal. Even well-drained frozen spinach tends to be wet and compacted. Fresh baby spinach keeps the texture crisp and light.
What Knife Should I Use?
A sharp serrated knife works best.
Slice gently using a sawing motion to avoid squashing the rolls.
In Conclusion
Turkey & Spinach Pinwheels are a simple, dependable crowd-pleaser. They’re fresh, portable, and endlessly flexible, whether you’re packing lunch or feeding a room. Keep the filling light, roll them tight, and give them a short chill for the best results.
With a few pantry staples and 20 minutes, you’ll have a platter that looks polished and tastes like you planned ahead.
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