Sun-dried Tomato & Turkey Pinwheel Sandwiches Recipe
These Sun-dried Tomato & Turkey Pinwheel Sandwiches are a quick and flavorful snack or light meal, combining creamy sun-dried tomato spread, tender turkey breast, fresh lettuce, and melty cheese rolled up in soft tortillas. Perfect for lunchboxes or entertaining, they require no cooking and come together in minutes.
- Prep Time: 3 minutes
- Cook Time: 0 minutes
- Total Time: 3 minutes
- Yield: 12-14 pinwheel slices (6-7 per tortilla), 2 servings
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Sun-Dried Tomato Spread
- 2 oz cream cheese, at room temperature
- 2 tbsp sun-dried tomatoes in oil, drained and chopped
- 2 tbsp mayonnaise
- 4–5 dashes Tabasco sauce
- kosher salt, to taste
- ground black pepper, to taste
Assembly
- 2 tortilla wraps, 9 inch
- 150–200 g sliced turkey breast
- 4–6 leaves of lettuce, Boston or butter lettuce
- 6 slices cheese (cheddar, provolone, Monterey Jack, or Havarti)
Instructions
- Prepare the sun-dried tomato spread: In a small bowl, combine the cream cheese, chopped sun-dried tomatoes, mayonnaise, and Tabasco sauce. Mix until well blended. Season with kosher salt and ground black pepper to your taste.
- Spread the tortillas: Lay out the two tortilla wraps flat on a clean surface. Evenly spread the cream cheese mixture over the entire surface of each tortilla.
- Add turkey, cheese, and lettuce: On each tortilla, layer 4-5 slices of turkey breast, leaving a small gap at one edge to prevent filling from spilling when rolled. Then arrange the cheese slices and lettuce leaves along the center line of each tortilla.
- Roll the tortillas: Starting from the side opposite the gap, tightly roll each tortilla up to enclose the filling, pressing firmly as you go to create a compact roll.
- Refrigerate: Place the rolled tortillas seam side down in a dish or wrap tightly in plastic wrap. Refrigerate until ready to serve to help them set and maintain their shape.
- Slice and serve: Using a sharp knife, cut each rolled tortilla into 1-inch thick pinwheel slices, yielding about 6-7 pinwheels per tortilla. Secure each slice with a toothpick if desired to hold the shape while serving.
Notes
- Use any mild cheese you prefer, such as cheddar, provolone, Monterey Jack, or Havarti.
- Ensure the cream cheese is at room temperature for easier mixing.
- To avoid the pinwheels falling apart, refrigerate the rolled tortillas before slicing.
- For a spicier kick, add more Tabasco sauce to the spread.
- These pinwheels are best served fresh but can be stored in the refrigerator for up to 24 hours.
