Pinwheel Sandwiches

Rose McAvoy

Pinwheel sandwiches are fun to make and easy to customize. Follow the step-by-step instructions for a general method then choose ingredients that suit your taste or dietary preferences - such as low carb tortillas, light Laughing Cow cheese, meat or vegetarian fillings. Use a less-is-more approach to the fillings. Over stuffed pinwheels are hard to roll and frequently fall apart.

5 from 1 vote

Print Recipe

Prep Time 20 mins

Total Time 20 mins

Course Entree

Cuisine American

Ingredients

Large tortillas at least 8 inch diameter
Cream cheese hummus or other spread
Thinly sliced deli meat turkey, ham, roast beef, etc.
Thinly sliced vegetables see details in recipe
*optional crumbled feta or blue cheese

Instructions

Cover the tortilla with thin layer of cream cheese or hummus work all the way to the edge - the spread holds the pinwheel closed when you roll it later. Tip: Up your pinwheel game by sprinkling a little feta or blue cheese over the spread before layering on the remaining ingredients.
Lay 1-2 slices of deli meat over the cheese. Leave a 2 inch margin room around the edges and keep to one slice thickness.
Place thin slices of vegetables in rows across the tortilla. Suggested veggies: cucumber sliced long and thin, bell pepper strips, roasted red pepper, tomato slices, green onion, and spring greens.
Roll the tortilla into tight tube, making sure the edges stick down. Slice the tube into 2" pinwheels (4-6 per roll depending on the size of your tortilla) and arrange on plates or trays. Tip: clustering the pinwheel sandwiches together on a plate will help keep them rolled.

Notes

Tip: Cut your veggies in to sticks and strips then serve any leftovers on a vegetable tray with your favorite dip.

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