Turkey Cheese Spinach Pinwheels (Printable)

Turkey, cheese, and spinach rolled in tortillas make bite-sized pinwheels ideal for snacks or easy entertaining.

# What You'll Need:

→ Tortillas

01 - 4 large flour tortillas (10-inch diameter)

→ Spreads & Cheese

02 - 4 ounces cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 3.5 ounces shredded cheddar cheese

→ Meats

06 - 7 ounces sliced turkey breast

→ Vegetables

07 - 2 ounces fresh baby spinach leaves, washed and dried

→ Seasonings

08 - Salt, to taste
09 - Black pepper, to taste

# Directions:

01 - In a medium bowl, blend cream cheese, mayonnaise, Dijon mustard, shredded cheddar, salt, and black pepper until smooth and uniform.
02 - Lay out one tortilla on a clean work surface. Evenly spread one-quarter of the cheese mixture over the entire tortilla, reaching the edges.
03 - Place approximately 1.75 ounces sliced turkey breast evenly on top of the cheese spread.
04 - Scatter a handful of spinach leaves (about 0.5 ounce) evenly over the turkey.
05 - Starting at one edge, roll the tortilla tightly into a compact log.
06 - Repeat spreading, layering, and rolling steps with the remaining tortillas and fillings.
07 - Wrap each rolled tortilla in plastic wrap, then refrigerate for at least 30 minutes to firm up for slicing.
08 - Unwrap and trim the ends of each roll. Slice each log crosswise into 6 even pinwheels.
09 - Arrange pinwheels on a serving platter and serve chilled or at room temperature.

# Expert Advice:

01 -
  • Each pinwheel looks like party food, but secretly they’re a breeze to make ahead.
  • The creamy, tangy filling and fresh crunch of spinach made this the surprise snack everyone asks for at gatherings.
02 -
  • Trying to slice unchilled rolls leads to smushed, messy pinwheels every time.
  • A gentle touch when rolling keeps all the layers distinct and beautiful—don’t rush it.
03 -
  • Trying a test roll before making a big batch helps perfect your spreading and rolling technique.
  • The real secret: resting the filled rolls in the fridge prevents everything from sliding around when you slice.
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