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Turkey & Cheese Pinwheel Sandwiches - Easy, Fresh, and Crowd-Pleasing

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 4 large flour tortillas (10-inch), plain or spinach
  • 8–10 slices deli turkey (about 3/4 pound), thinly sliced
  • 6–8 slices cheese, such as cheddar, provolone, or Swiss
  • 8 ounces cream cheese, softened
  • 2 tablespoons mayonnaise or Greek yogurt
  • 1–2 teaspoons Dijon or yellow mustard (optional)
  • 1 cup baby spinach or shredded lettuce
  • 1/2 red bell pepper, very thinly sliced (optional)
  • 1 small cucumber, deseeded and thinly sliced (optional)
  • 2 green onions, finely chopped (optional)
  • 1 tablespoon fresh herbs like dill or parsley, chopped (optional)
  • Salt and black pepper, to taste

Method
 

  1. Mix the spread: In a bowl, stir the cream cheese, mayonnaise (or yogurt), mustard, herbs, and a pinch of salt and pepper until smooth.
  2. Prep the tortillas: Lay one tortilla on a clean surface. If it’s stiff, warm it 10 seconds in the microwave so it’s flexible and won’t crack.
  3. Spread evenly: Using a spatula, spread a thin, even layer of the cream cheese mixture over the entire tortilla, right to the edges. This “glue” keeps the pinwheels rolled and sealed.
  4. Add the turkey: Layer slices of turkey evenly, leaving a 1-inch border on one edge for sealing.
  5. Add the cheese: Place cheese slices on top of the turkey, slightly overlapping.
  6. Add veggies: Scatter spinach, thin bell pepper strips, and cucumber in a light, single layer. Don’t overfill—too much bulk makes rolling difficult.
  7. Roll tightly: Starting from the edge opposite the 1-inch border, roll up the tortilla snugly, pushing back any filling that shifts. Finish with the clean border so it seals.
  8. Chill for clean cuts: Wrap the roll in plastic wrap and refrigerate for 20–30 minutes. This helps the pinwheels slice neatly.
  9. Slice: Unwrap and use a sharp serrated knife to trim the ends. Slice into 1-inch pieces. Wipe the knife between cuts for sharp edges.
  10. Serve: Arrange on a platter. If you like, add a small bowl of ranch, honey mustard, or a light vinaigrette for dipping.