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Pinwheel Sandwiches

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Prep Time 15 minutes
Chill Time 30 minutes
Servings 6

Ingredients
  

  • Cream Cheese Spread
  • 250 g 9 oz full-fat cream cheese, softened
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh chives finely chopped
  • 1 tablespoon fresh dill finely chopped
  • 1 teaspoon lemon juice
  • Salt and black pepper to taste
  • Classic Filling
  • 6 large flour tortillas 25cm / 10-inch
  • 200 g 7 oz sliced deli turkey or chicken breast
  • 1 cup baby spinach or shredded romaine
  • 1 large red bell pepper very thinly sliced
  • ½ cucumber very thinly sliced
  • ½ cup shredded cheddar or Monterey Jack cheese
  • ½ cup cherry tomatoes very finely diced and patted dry
  • Optional: thinly sliced avocado

Instructions
 

  • Beat cream cheese and Greek yogurt together until smooth. Add garlic powder, onion powder, chives, dill, and lemon juice. Season boldly and taste.
  • Warm each tortilla for 20 to 30 seconds in a dry pan or 20 seconds in the microwave until pliable.
  • Spread cream cheese mixture generously all the way to the edges of each tortilla.
  • Layer baby spinach directly on the cream cheese as a moisture barrier.
  • Layer turkey evenly across the greens with full, overlapping coverage.
  • Add bell pepper, cucumber, and patted-dry tomatoes. Add shredded cheese and any extras.
  • Roll tightly from the bottom edge forward, keeping consistent tension and tucking the sides as you go.
  • Wrap immediately and very tightly in cling film. Twist the ends firmly to compress into a cylinder.
  • Refrigerate for at least 30 minutes. One hour is better. Overnight is best.
  • Slice into 2 to 3cm rounds with one firm downward press per slice using a sharp knife. Arrange cut-side up and serve.

Notes

  • Always warm tortillas before rolling — cold tortillas crack and split
  • Spread cream cheese all the way to the edges — it is the glue that holds everything together
  • Pat all wet ingredients dry — excess moisture causes soggy pinwheels
  • Do not overfill — an overloaded tortilla will not roll tightly and will burst when sliced
  • Roll as tightly as possible — tight rolls give the most beautiful, defined spirals
  • Chill for at least 30 minutes without exception — this step is what makes clean slicing possible
  • Use a sharp knife and one downward press per slice — never saw back and forth
  • Discard the two end pieces — only serve the beautiful spiral middle slices
  • Make up to 24 hours ahead and slice just before serving
    Store sliced pinwheels covered in the fridge for up to 4 hours before serving