Pinwheel Sandwiches (Print version)

Rolled tortillas layered with cream cheese, spinach, cheese, and crunchy veggies, chilled and sliced into pinwheels.

# What you need:

→ Breads & Spreads

01 - 4 large flour tortillas (10-inch diameter)
02 - 3 ounces cream cheese, softened
03 - 2 tablespoons mayonnaise

→ Vegetables

04 - 1 cup baby spinach leaves
05 - 1 medium carrot, julienned or shredded
06 - 1 small red bell pepper, thinly sliced

→ Dairy & Protein

07 - 4 slices cheddar cheese or Swiss cheese

→ Seasonings

08 - 1/2 teaspoon garlic powder
09 - Salt, to taste
10 - Black pepper, to taste

# Directions:

01 - In a small bowl, blend softened cream cheese, mayonnaise, garlic powder, salt, and black pepper until smooth.
02 - Arrange tortillas on a clean work surface. Spread an even layer of the cream cheese mixture over each, leaving a 1/2-inch border.
03 - Layer baby spinach leaves uniformly over the cream cheese mixture.
04 - Distribute cheese slices, followed by carrot and bell pepper strips, across the spinach.
05 - Roll each tortilla tightly into a log, beginning from one edge.
06 - Encase the rolled tortillas in plastic wrap and refrigerate for at least 30 minutes to firm.
07 - Unwrap and cut each roll into 1-inch pieces using a sharp knife.
08 - Arrange the pinwheels on a serving platter. Present chilled or at room temperature.

# Expert advice:

01 -
  • You get to sneak in plenty of fresh veggies without anyone even noticing.
  • Assembly is a breeze, plus they look impressively vibrant once sliced and arranged.
02 -
  • If you skip chilling the rolled tortillas, they’ll unravel when you slice them (learned that one the messy way).
  • Spreading the filling right to the edge looks tempting but can cause it to squish out when rolled—leave a border for the neatest result.
03 -
  • Warming the tortillas just a bit before assembly helps prevent cracking while rolling.
  • Don’t overstuff—just a thin layer of each ingredient makes the tightest, neatest spirals.

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