📝 About This Recipe
These vibrant pinwheels are the ultimate crowd-pleaser, blending the creamy tang of herb-infused cream cheese with the crisp crunch of fresh bell peppers and savory deli meats. Originating as a staple of American party fare, this recipe elevates the classic appetizer with a hint of smoky chipotle and a colorful mosaic of vegetables. They are the perfect make-ahead solution for picnics, brunches, or game-day gatherings, offering a refreshing burst of flavor in every bite-sized roll.
🥗 Ingredients
The Creamy Base
- 16 ounces Cream Cheese (softened to room temperature)
- 1/4 cup Sour Cream (full fat for best texture)
- 1 teaspoon Chipotle in Adobo Sauce (finely minced for a subtle smoky heat)
- 1/2 teaspoon Garlic Powder
- 2 tablespoons Fresh Chives (finely chopped)
Vegetables and Protein
- 1/2 cup Red Bell Pepper (very finely diced)
- 3 stalks Green Onions (thinly sliced, white and green parts)
- 1/4 cup Black Olives (drained and finely chopped)
- 1 cup Sharp Cheddar Cheese (finely shredded)
- 1/2 pound Smoked Turkey Breast (thinly sliced from the deli)
- 1 cup Fresh Baby Spinach (stems removed and patted dry)
Wraps and Seasoning
- 5-6 pieces Flour Tortillas (large burrito size, room temperature)
- to taste Salt and Black Pepper (freshly cracked)
- 1 teaspoon Lime Juice (to brighten the cream cheese mixture)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the softened cream cheese and sour cream. Use a sturdy spatula or hand mixer to beat until the mixture is completely smooth and spreadable.
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2
Fold in the minced chipotle in adobo, garlic powder, lime juice, and chopped chives. Season with a pinch of salt and pepper, ensuring the spices are evenly distributed.
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3
Add the finely diced red bell pepper, sliced green onions, chopped black olives, and shredded cheddar cheese to the cream cheese base. Stir gently until the vegetables are fully incorporated.
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4
Lay one flour tortilla flat on a clean cutting board or work surface. If the tortillas are stiff, microwave them for 10 seconds under a damp paper towel to make them pliable.
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5
Spread approximately 3-4 tablespoons of the cream cheese mixture evenly over the entire surface of the tortilla, leaving a tiny 1/4-inch border at the very edge.
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6
Place a single, even layer of the smoked turkey slices over the cream cheese, covering about 3/4 of the tortilla.
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7
Scatter a handful of baby spinach leaves over the turkey. Ensure the leaves are flat to prevent bulkiness when rolling.
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8
Starting from the edge closest to you, roll the tortilla up as tightly as possible. A tight roll is the secret to a beautiful, circular pinwheel that doesn't fall apart.
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9
Repeat the process with the remaining tortillas and filling until all ingredients are used.
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10
Wrap each individual roll tightly in plastic wrap. This step is crucial as it helps the rolls hold their shape and prevents the tortillas from drying out.
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11
Refrigerate the wrapped rolls for at least 2 hours, or ideally overnight. Chilling firms up the cream cheese, making the slicing process much cleaner.
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12
Once chilled, remove the plastic wrap. Using a sharp serrated knife, trim off the uneven ends of each roll (chef's treat!).
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13
Slice the rolls into 1-inch thick rounds. Wipe the knife blade with a damp cloth between cuts to ensure clean, sharp edges on every pinwheel.
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14
Arrange the pinwheels cut-side up on a chilled serving platter and serve immediately.
💡 Chef's Tips
Always use room temperature cream cheese to avoid lumps in your filling. Ensure your vegetables are chopped as finely as possible so the rolls stay tight and don't bulge. Pat your spinach and olives dry with a paper towel; excess moisture is the enemy of a firm pinwheel. Use a serrated knife and a 'sawing' motion rather than pressing down to keep the rolls from flattening. If making ahead, wait to slice them until just before serving to keep the edges looking fresh.
🍽️ Serving Suggestions
Pair with a crisp Sauvignon Blanc or a light Mexican lager. Serve alongside a bowl of chunky salsa or spicy ranch dressing for dipping. Display on a wooden board with a garnish of fresh cilantro and lime wedges. Accompany with a side of salty kettle-cooked potato chips for a texture contrast. For a brunch setting, serve with a chilled fruit salad and iced coffee.