Mediterranean-Inspired Turkey Pinwheels

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

No matter the occasion, put a plate of pinwheels out and it’s all but guaranteed each spiraly snack will be gobbled up in no time. I can’t remember a party that didn’t include tortilla pinwheels when I was a kid, and these days they’re my go-to whenever I need a simple, crowd-pleasing bite that’s bound to be a hit with kids and adults alike. Pinwheels are endlessly customizable, and this is our favorite Mediterranean-inspired version, layered with a rich sun-dried tomato and herb cream cheese spread, fresh baby spinach, and turkey.

Ingredients

8 ounces cream cheese
1/3 cup sun-dried tomatoes in oil (about 2 ounces)
1/4 cup finely grated Parmesan cheese (1 ounce store-bought or 1/2 ounce grated on a Microplane)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
2 tablespoons milk
2 ounces baby spinach (about 2 cups)
8 ounces thinly sliced deli turkey
4 burrito-size flour tortillas (10-inch)

Instructions

Cut 8 ounces cream cheese into 1/2-inch cubes and place in a medium bowl. Set at room temperature to soften, about 1 hour.
Finely chop 1/3 cup sun-dried tomatoes and if needed, finely grate 1/2 ounce Parmesan cheese. Add the tomatoes, Parmesan, 1 1/2 teaspoons Italian seasoning, and 1/2 teaspoon garlic powder to the cream cheese and mix until well combined. Pour in 2 tablespoons milk and mix until fully combined and the mixture is spreadable.
Place 1 burrito-size flour tortilla on a flat work surface, top with 1/4 of the cream cheese mixture (about 1/3 cup), and evenly spread to the edges of the tortilla. Top with 1/4 of the baby spinach (about 1/4 packed cup) in an even layer, then top with 1/4 of the deli turkey (about 3 slices) in an even layer.
Roll up the tortilla very tightly, making sure there is no gap in the center. Place on a plate or small baking sheet seam side-down. Repeat with the remaining tortillas and filling ingredients.
Cover and refrigerate until the cheese firms up, at least 1 hour. Trim the ends and cut the rolls crosswise into 1-inch rounds. Serve chilled or at room temperature.