Turkey Tomato Pinwheels
Creamy turkey pinwheels packed with sun-dried tomatoes, fresh herbs, and crunchy peppers. A quick no-cook appetizer perfect for parties, lunch boxes, or picnics.
Equipment
- Mixing bowl
- Spoon or spatula
- Knife
- Cutting board
- Plastic wrap or parchment paper
Ingredients
- 6 ounces softened cream cheese
- ¼ cup sour cream
- ½ cup chopped sun-dried tomatoes
- 1 small red bell pepper, finely chopped
- 2 scallions, thinly sliced
- ¼ cup fresh basil, sliced into thin ribbons
- 2 large flour tortillas
- 8 slices deli turkey
- Sea salt, as needed
- Ground black pepper, as needed
Instructions
- In a medium mixing bowl, stir together the cream cheese and sour cream until smooth and creamy.
- Add the chopped sun-dried tomatoes, diced bell pepper, scallions, and basil. Stir until evenly combined. Season with salt and black pepper to your liking.
- Lay one tortilla flat on a clean surface. Spread half of the cream cheese mixture evenly across the tortilla, leaving a small border around the edges.
- Arrange half of the turkey slices over the filling, overlapping slightly so the surface is fully covered.
- Starting from one side, roll the tortilla tightly into a log shape.
- Repeat the same process with the remaining tortilla and filling ingredients.
- Wrap each roll securely in plastic wrap or parchment paper and chill in the refrigerator for at least 30 minutes to help them firm up.
- Once chilled, remove the wraps and slice each roll into bite-sized rounds. Serve immediately or store in a sealed container until ready to enjoy.
Notes
- Chill the rolls before slicing for cleaner, neater pinwheels.
- Swap turkey for ham, roast beef, or grilled vegetables for easy variations.
- Spinach tortillas or whole wheat wraps also work well in this recipe.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.