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–+ servings

Pinwheels (3 Variations)

A seasoned cream cheese spread, deli ham, and Swiss cheese rolled in tortillas, chilled, and sliced — a no-cook appetizer for any party. Makes 24 to 30 pinwheels. See notes for variations.
Prep Time:20 minutes
Chill:1 hour
Total Time:1 hour 20 minutes

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

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

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.
Store sliced pinwheels in an airtight container lined with a paper towel in the refrigerator for up to 2 days: the paper towel absorbs extra moisture so the tortillas don't turn soggy.
For make-ahead, keep unsliced rolls wrapped in the fridge for up to 2 days and slice just before serving, though same-day is best. Do not freeze!
This recipe doubles or triples easily for a crowd.
Be sure to seed the tomatoes and pat them thoroughly dry before assembling.

Nutrition

Calories: 102kcal | Carbohydrates: 4g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 200mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 0.4mg
Servings: 24 pinwheels
Calories: 102kcal
Author: Katie Shaw