CLASSIC Turkey and Cheese Pinwheels

Easy Classic Turkey and Cheese Pinwheels are creamy, cheesy, crunchy little bites made with cream cheese, turkey lunch meat, shredded cheese, green onions, lettuce, and soft tortillas. They are easy to make ahead, easy to slice, and even easier to serve as an appetizer, snack, lunchbox treat, party tray filler, or finger food for just about any get-together.

Classic Turkey and Cheese Pinwheels are one of those no-fuss recipes that always seem to disappear fast. They take about 15 minutes or less to put together, then you wrap them up, pop them in the refrigerator, and let them chill until the tortillas hold their shape. I think these are great for gatherings, parties, potlucks, game day spreads, picnics, holidays, or those afternoons when family comes by and you want something quick but still tasty. They look cute on a platter, they are easy for little hands to grab, and they give you that creamy-crunchy bite without dragging out a bunch of pots and pans.

Just look at it…doesn’t it look tasty?  Do you want to grab it off the screen and take a bite?  I know I do.  They’re gone and I want some more.  I shared these with my Son, daughter in law and grandsons yesterday. They loved them…well, one of the grandsons didn’t, but I think it was the green onions, not sure. The other one loved them however and couldn’t seem to get enough.  It makes me so happy when people can’t get enough of my food.

One thing I love about pinwheels is how flexible they are. You can keep them simple like I did here, or you can change them up depending on who you are feeding. If someone is not crazy about green onions, leave a few rolls without them. If your family likes a little kick, add a thin layer of pepper jack cheese, a sprinkle of ranch seasoning, or a tiny bit of diced jalapeño. If you want them extra colorful, use spinach tortillas, tomato basil tortillas, or a mix of both.

Fun facts about pinwheels

Pinwheels are basically the party cousin of the sandwich wrap. Instead of serving one big wrap, you roll it up tight and slice it into bite-sized spirals so everyone can grab a piece. That pretty swirl is part of the fun, and it is also why pinwheels are so popular on appetizer trays. They give you layers of flavor in every bite: soft tortilla, creamy spread, savory turkey, cheese, and a little crunch from the veggies.

Another fun little bonus is that pinwheels are a great “clean out the fridge” recipe. Got a few slices of deli meat left? Use them. A handful of shredded cheese? Toss it in. A little lettuce, spinach, or chopped peppers hanging around? Add them for color and texture. As long as you do not overfill the tortilla, you can turn everyday ingredients into something that looks party-ready.

Ingredients

So, all I used is cream cheese, lunch meat, shredded  cheese, green onions, shredded lettuce and some Accent.  Wrapped it all up in a tortilla and let it set in the refrigerator.  Slice it up and bam…that flippin’ easy.

Tips and tricks for perfect pinwheels

• Soften the cream cheese first. Let it sit out for a little while so it spreads smoothly and does not tear the tortilla.
• Do not overfill. It is tempting to pile everything in, but too much filling makes the roll hard to close and messy to slice.
• Spread all the way to the edges. The cream cheese works like glue and helps the tortilla stay rolled.
• Roll tightly. Start at one end and keep gentle pressure as you roll so the pinwheels hold together.
• Chill before slicing. A cold roll cuts cleaner, keeps its spiral shape, and looks prettier on the platter.
• Use a sharp knife. Wipe the blade between cuts if the filling starts to stick.

If your tortillas feel a little stiff, warm them for just a few seconds so they are pliable enough to roll without cracking. You do not want them hot, just soft. Also, place the lettuce or other leafy greens closer to the center instead of the outside edge. That helps keep the tortilla sealed and keeps the outer wrap looking nice and smooth.

Can you make pinwheels the day before?

Yes! I actually make mine the day before to give them time to “set”. You could make them the same day, but make sure you are giving them the time they need to “set”.

Making them ahead is actually one of the best things about this recipe. The chilling time gives the cream cheese a chance to firm back up and helps everything stay together. If I am making these for a party, I like to roll them the night before, wrap each roll tightly in plastic wrap, then slice them the next day shortly before serving.

Serving suggestions

Serve turkey and cheese pinwheels chilled on a big platter with little bowls of ranch dip, honey mustard, or a creamy chipotle sauce on the side. They pair well with fresh fruit, chips, pickles, olives, pasta salad, potato salad, or a simple veggie tray. For a light lunch, add a cup of soup or a side salad. For a party tray, mix them with ham and cheese pinwheels, chicken pinwheels, cubed cheese, crackers, grapes, and sliced cucumbers.

You can also stand the slices upright if you want that pretty spiral to show, or lay them flat in rows if you need to fit more on the platter. If you are taking them to a potluck, keep them cold in a covered container until you are ready to serve. I like to tuck a few pieces of lettuce under them or add cherry tomatoes around the edges for a little color.

How long will pinwheels keep in the fridge?

Any pinwheel will keep up to 4 days in the fridge when stored properly. Keep them in an airtight container or wrap the unsliced rolls tightly in plastic wrap so the tortillas do not dry out. I like to place a paper towel in the bottom of the container to catch extra moisture, especially if I used lettuce or juicy add-ins. They should stay refrigerated until it is time to serve.

You can freeze pinwheels for up to 2 months, but the texture may change a little once thawed, especially if you use lettuce. If you plan to freeze them, leave out the lettuce and add fresh greens after thawing if you can. Wrap the rolls tightly, place them in a freezer-safe bag or container, and thaw them in the refrigerator before slicing or serving.

This is one of my favorite pinwheels.  Do you have a favorite?

More Pinwheels for you…

• Ranch Bacon Cheddar Chicken Pinwheels
• Cheeseball Pinwheels
• Philly Cheesesteak Pinwheels
• Ham and Cheese Pinwheels

ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below.  NOTE:  These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

• Cutting Boards
• Knives
• Mixing Bowls
• Silicon Spatula Set
• Glad Clingwrap

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Rock on!

~Bobbi

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3.35 from 78 votes

CLASSIC Turkey and Cheese Pinwheels

Classic Turkey and Cheese Pinwheels. Cream cheese, lunch meat and some veggies wrapped in a tortilla. Serve as an appetizer or snack.

Course Appetizers, Snack

Cuisine American

Keyword appetizer, easy pinwheels recipe, how to roll pinwheels, tortilla pinwheels

Prep Time 15 minutes minutes

Set time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 40 Pinwheels

Calories 28kcal

Ingredients

• 1 Pkg (8 oz) Cream Cheese, Softened
• 10 Slices Oscar Meyer Deli Fresh Turkey
• 1 Cup Shredded Cheese
• 3 Green Onions Tops only
• 1/2 Cup Shredded Lettuce
• 1/2 Tsp Accent
• 4 Tortillas, 10″

Get Recipe Ingredients

Instructions

• Cut up turkey in small pieces.
  
• Put cream cheese and turkey in a small to medium bowl.
  
• Cut up the tops only of the green onions and add to the bowl.
  
• Add the lettuce, shredded cheese and Accent to the bowl.
  
• Mix all ingredients in the bowl until well combined. If your cream cheese is soft enough, you can do this with a spoon.
  
• Lay out a piece of saran wrap (slightly bigger than your tortilla) on the counter. Place one tortilla on the saran wrap.
  
• Scoop out 1/2 cup of the cream cheese mixture and place on the tortilla. Spread evenly on top of tortilla. Doesn’t have to cover edge to edge. Just close enough.
  
• Roll up the tortilla pretty tight.
  
• Roll the already rolled up tortilla in the saran wrap. Use toothpicks to hold together if need be. Repeat this process for the next 3 tortillas. If you have any remaining cream cheese, you could make a half roll or add to your final tortilla and make it thicker 😉 Refrigerate all of the tortillas for at least 3 hours for them to set.
  
• Remove tortillas from fridge and slice the ends off first, then eat them, cuz you deserve them, you made them. Then cut the remaining into 10 slices. Serve.
  

Notes

ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post.  NOTE:  These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

 

Nutrition

Calories: 28kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 112mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg