Ham and Swiss Pinwheels
Keep this pinwheel recipe in your back pocket for parties, lunches, and after-school snacks. They’re kid-friendly and take just a few minutes to assemble. Ham and cheese is a favorite of ours, but I’ve included a few other variations as well.
What You’ll Need
ham and cheese variation
- 8 ounces cream cheese, softened to room temperature
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon Dijon mustard
- 1/4 teaspoon freshly cracked black pepper
- 4 large (10-inch) flour tortillas
- 1 1/2 cups shredded Swiss cheese
- 8 ounces deli ham, chopped
- 1 cup tomato, seeded and diced, patted dry with paper towels
- 1/2 cup red onion, finely diced
- 1 cup lettuce, shredded
turkey and cheddar variation
Instead of ham, use sliced turkey (8 ounces). Swap out the Swiss cheese with shredded cheddar. Also, remove the Dijon mustard from the spread and add in Caesar dressing instead.
mixed Italian variation
Replace the chopped deli ham with an equal mix of chopped Genoa salami, deli pepperoni, and prosciutto (About 8 ounces of meat). Replace the shredded Swiss cheese with diced provolone cheese, and mix 1 tablespoon of pesto into the cream cheese spread instead of the Dijon mustard.
Equipment You’ll Need
You don’t need much to make these pinwheels, but I’d definitely have plastic wrap on hand for chilling. You’ll also need a serrated knife to slice into the pinwheels once they’re done chilling.
Instructions
Mix the spread
To make the spread, add the softened cream cheese, garlic powder, onion powder, Dijon mustard, and black pepper to a bowl. Mix it with a spatula until everything is combined.
This mixes much better when the cream cheese is softened, so don’t forget that step.
Lay out the tortillas
Lay your tortillas flat on a cutting board or clean countertop.
They’re much easier to work with when they’re fresh off the shelf. So try to use tortillas at room temperature, not straight out of the fridge.
Spread the cream cheese
Divide and spread the cream cheese mixture evenly on each tortilla with a small spatula or the back of a spoon.
Make sure that you go all the way to the edges. This is going to help the roll stay nice and tight, so it doesn’t fall apart.
Add the ham and cheese
Next, add the ham and cheese, spreading as evenly as you can.
Again, try to get as close to the edges as possible, while keeping the ingredients on the tortilla.
Layer the vegetables
Add the tomatoes and red onion, then top with the lettuce.
You can gently press the ingredients down so that they set into the cream cheese. This is one way to keep the goodies inside the pinwheel while you’re rolling, slicing, and serving.
Roll the tortillas
Time to roll them up! Go slowly and make sure each tortilla is evenly rolled from end to end.
Make sure the roll is nice and tight without pushing any of the ingredients out.
Wrap and chill
This next step is very important. With the seam-side down, wrap the tortilla tightly in plastic wrap so it holds its shape. Then put them in the fridge and let them chill for 1-2 hours.
The chilling makes the cream cheese mixture solidify a bit again, holding all the ingredients together. It’s much easier to slice this way.
Slice and serve
After chilling, remove the rolls from the plastic wrap. You’ll need a sharp serrated knife for this step. It’s the best tool to cut clean lines without squishing the rolls. Trim off the outer ends first (no one wants to eat that part!) and then slice into ¾-inch-thick pinwheels.
Storage Instructions
The best way to serve these is the same day that you make them. If you’re serving them for a party, you can make the rolls up to two days in advance and then slice before serving. If they’re going into lunch boxes, they’ll definitely be okay for the few hours between slicing and eating.
If you do have leftovers, put them in an airtight container lined with paper towels, and they can be stored in the fridge for up to two days. The paper towel helps absorb any moisture that comes from the tomatoes and lettuce.
Questions and Troubleshooting
Go ahead! You can play around with different tortillas, like sun-dried tomato or spinach wraps. It’s always fun to mix things up and try different combinations. I’d steer clear of corn tortillas, however, as they have a completely different texture.
The best way to prevent this is to eat them right away. The longer they sit, the more moisture seeps out of the ingredients, making the tortillas soggy. One thing you can do to prevent this is to make sure your tomatoes are seeded and patted dry. Tomatoes are a major source of moisture, so try to remove any excess tomato juice before you put them on the tortilla.
I don’t recommend freezing them. Fresh is best!
You can always swap out the cheese with cheddar, provolone, or Gouda. Another thing I like to do is to dice up things like olives, pickles, or sliced green onions and put them right into the cream cheese blend. Honestly, the options are endless!
More ham recipes
- Creamy Ham Mac and Cheese
- Creamy Ham and Potato Casserole
- Ham and Hash Brown Breakfast Casserole
- Crockpot Ham and Bean Soup
Ham and Swiss Pinwheels
Equipment
- Medium mixing bowl
- Spatula
- Cutting board
- Plastic Wrap
- Serrated knife
Ingredients
Cream Cheese Spread
- 8 ounces cream cheese softened to room temperature
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon Dijon mustard
- ¼ teaspoon freshly cracked black pepper
Tortillas & Fillings
- 4 large (10-inch) flour tortillas
- 1½ cups shredded Swiss cheese
- 8 ounces chopped deli ham
- 1 cup diced tomato seeded and patted dry with paper towels
- ½ cup finely diced red onion
- 1 cup shredded lettuce
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Instructions
Make the Spread
- Mix the spread. Add the softened cream cheese, garlic powder, onion powder, Dijon mustard, and black pepper to a medium bowl. Mix thoroughly with a spatula until smooth and combined.
Assemble & Roll
- Lay out the tortillas. Place the four flour tortillas flat on a clean cutting board or countertop.
- Spread the cream cheese. Spread the cream cheese mixture evenly across each tortilla, going all the way to the outer edges.
- Add the ham and cheese. Sprinkle the shredded Swiss cheese and chopped deli ham evenly over the cream cheese layer on each tortilla.
- Layer the vegetables. Distribute the diced tomato, red onion, and shredded lettuce evenly over the ham and cheese, pressing down gently to anchor the fillings into the cream cheese.
- Roll the tortillas. Roll each tortilla tightly from one edge to the other, keeping the roll as compact as possible without squeezing the filling out of the ends.
Chill & Slice
- Wrap and chill. Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 1 hour, up to 2 hours.
- Slice and serve. Unwrap the rolls, trim off the uneven outer ends, and slice each roll into ¾-inch thick pinwheels with a sharp serrated knife. Serve immediately.
Notes
Nutrition
