📝 About This Recipe
These vibrant pinwheels are a sophisticated evolution of the classic tea sandwich, featuring a velvety herbed cream cheese base and layers of premium deli meats and crisp vegetables. Perfect for elegant luncheons or casual picnics, they offer a delightful contrast between the soft, pliable flour tortilla and the crunch of fresh peppers. The secret lies in the chilling process, which allows the flavors to meld and ensures a clean, professional-looking spiral in every bite.
🥗 Ingredients
The Foundation
- 4 large Flour Tortillas (10-inch size, room temperature for flexibility)
- 8 ounces Cream Cheese (full-fat, softened to room temperature)
- 2 tablespoons Sour Cream (adds a subtle tang and creaminess)
Aromatic Mix-ins
- 1/4 cup Sun-dried Tomatoes (oil-packed, drained and finely minced)
- 2 tablespoons Fresh Chives (finely snipped)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Dried Oregano
- 1/4 teaspoon Black Pepper (freshly cracked)
The Fillings
- 2 cups Baby Spinach (washed, dried thoroughly, and stems removed)
- 1/2 pound Thinly Sliced Deli Turkey (oven-roasted or honey-glazed)
- 8 slices Provolone Cheese (ultra-thinly sliced)
- 1/2 cup Red Bell Pepper (finely diced for even distribution)
- 2 stalks Green Onions (white and light green parts only, thinly sliced)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the softened cream cheese and sour cream. Use a sturdy spatula to whip them together until the mixture is completely smooth and lump-free.
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2
Fold in the minced sun-dried tomatoes, chives, garlic powder, dried oregano, and black pepper. Stir until the aromatics are evenly distributed throughout the cream cheese base.
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3
Lay one tortilla flat on a clean cutting board. To ensure the tortilla doesn't crack, you can microwave the stack for 10 seconds under a damp paper towel first.
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4
Spread approximately 2-3 tablespoons of the cream cheese mixture over the entire surface of the tortilla, leaving a tiny 1/4-inch border at the very edge.
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5
Place a single, even layer of baby spinach leaves over the cream cheese, pressing down gently so they adhere to the spread.
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6
Layer 3-4 slices of turkey over the spinach, followed by 2 slices of provolone cheese. Try to keep the layers as flat as possible to avoid bulkiness.
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7
Sprinkle a tablespoon of diced red bell peppers and green onions over the cheese layer, concentrating them slightly toward the center.
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8
Starting from the edge closest to you, roll the tortilla up tightly. Use your fingers to tuck the ingredients in as you go, creating a firm, compact log.
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9
Repeat the process with the remaining tortillas and ingredients until you have four complete logs.
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10
Wrap each log tightly in plastic wrap, twisting the ends like a candy wrapper to maintain the round shape and prevent the edges from drying out.
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11
Refrigerate the wrapped logs for at least 2 hours, or ideally overnight. This chilling period is crucial for the cream cheese to set and 'glue' the layers together.
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12
When ready to serve, remove the plastic wrap and place the logs on a cutting board. Trim off the uneven ends (the 'chef's snack') to reveal the clean spiral.
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13
Using a very sharp serrated knife, slice the logs into 1-inch thick rounds. Use a gentle sawing motion rather than pressing down to avoid squashing the pinwheels.
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14
Arrange the pinwheels cut-side up on a chilled serving platter and serve immediately.
💡 Chef's Tips
To prevent soggy pinwheels, ensure your spinach and sun-dried tomatoes are patted completely dry before assembly. Always use room temperature tortillas; cold tortillas are prone to tearing and won't roll as tightly. For a vegetarian version, replace the turkey with thin ribbons of cucumber or roasted zucchini. If making these for a party, use a variety of colored tortillas (spinach green, tomato red, and plain flour) for a beautiful visual display. A serrated knife is the only tool for the job—it cuts through the layers without compressing the delicate spiral.
🍽️ Serving Suggestions
Serve alongside a bowl of chilled Mediterranean pasta salad for a complete lunch. Pair with a crisp, dry Rosé or a sparkling elderflower spritzer to complement the herbal notes. Place on a platter with assorted olives, cornichons, and cherry tomatoes for a sophisticated appetizer tray. Accompany with a small ramekin of spicy honey mustard or creamy ranch for those who enjoy a dipping sauce.