Pinwheel Wraps
Ingredients
- Spread:
- 8 oz cream cheese softened
- ¼ cup sour cream or Greek yogurt
- 1 tbsp ranch seasoning
- ½ tsp garlic powder
- ¼ tsp black pepper
- Pinch of salt
- Fillings:
- 4 large flour tortillas 10-inch
- 1 cup fresh spinach or lettuce
- ½ cup red bell pepper finely diced
- ½ cup cucumber finely diced
- ½ cup shredded carrots
- ¼ cup red onion finely diced
- 8 slices deli turkey or ham optional
- ½ cup shredded cheddar
- ¼ cup cilantro or parsley optional
Instructions
- Mix softened cream cheese, sour cream, ranch seasoning, garlic powder, pepper, salt until smooth
- Warm tortillas 10-15 seconds if needed to prevent cracking
- Lay tortilla flat, spread ¼ cream cheese mixture evenly to edges
- Layer spinach over cream cheese, leaving 1-inch border at top
- Add 2 slices turkey or ham if using
- Sprinkle bell pepper, cucumber, carrots, onion evenly
- Add shredded cheddar and herbs
- Roll tightly from bottom, keeping fillings tucked
- Press top edge to seal using cream cheese as glue
- Wrap tightly in plastic wrap, twist ends
- Repeat with remaining tortillas
- Refrigerate at least 1 hour up to 24 hours
- Unwrap, trim ends with sharp knife
- Slice each roll into 6-8 pinwheels (1 inch thick)
- Wipe knife between cuts for clean slices
- Arrange cut-side up on platter
- Serve immediately or refrigerate covered until serving
Notes
- Cream cheese must be softened
- Don't overfill—makes rolling hard
- Roll tightly for clean slices
- Chill for a minimum of 1 hour
- Sharp knife essential
- Make rolls 24 hours ahead, slice the day of
- Sliced pinwheels are good for 4 hours
- Not freezer-friendly
- Use any crunchy vegetables
- Vegetarian: omit meat, add more veggies
- Clean the knife between cuts
- Store covered to prevent drying