Description
Pinwheel sandwiches are made by spreading a flavorful combination of ingredients onto large tortillas, which are then tightly rolled and sliced into spirals. Often served as appetizers, they’re perfect for potlucks, parties, picnics, lunch, or on-the-go snacks.
Ingredients
Units
Scale
- 4 (12-inch, white) burrito-size tortillas, soft
- 4 (12-inch, green) spinach-herb tortilla wraps
- 2 (8-ounce) blocks of cream cheese, softened to room temperature
- 1/2 cup mayonnaise
- 4 tablespoons (or 2 packets) Hidden Valley Ranch seasoning
- 1 pound cooked crispy bacon, finely crumbled
- 8 slices Havarti cheese
- 8 slices Colby Jack cheese
- 1 pound deli chicken breast, thinly-sliced
- 1 pound deli baked ham or pastrami, thinly-sliced
- 16 large slices deli salami (or 32 slices small salami)
- 2 cups baby spinach leaves
- 8 butter lettuce leaves
Instructions
- Cut the softened blocks of cream cheese into chunks. Add the pieces to a large mixing bowl. With an electric hand mixer, beat the cheese until smooth and fluffy. Add mayo and ranch seasoning. Mix to combine. Add bacon bits to the bowl. Mix them in with a rubber spatula.
- On a work surface, lay out the 4 green tortilla wraps. Divide half the cream cheese mixture between the green tortillas. Spoon a large dollop onto each and then spread it out, into thin layer, leaving a 1-inch border around the edges.
- For each, arrange thin slices of deli chicken breast, slices of Colby Jack cheese, and 4 slices of salami, over the cream cheese spread. Don’t stack the meat and cheese in the center. Instead, spread the ingredients out.
- On the bottom half of each wrap (not in the center), arrange 1/4 cup baby spinach leaves on top of the meat and cheese.
- On your work surface, lay out the 4 white flour tortillas. Divide the remaining cream cheese mixture between them, spooning it onto each. Spread the mixture into an even layer, leaving a 1-inch border around the edges of the tortillas.
- On each, arrange the ham (or pastrami), 2 slices of Havarti cheese, and 4 slices of salami over the cream cheese mixture.
- Place the butter lettuce on the bottom half of each tortilla (not in the center, and not on the top half).
- Working with one green or white tortilla at a time, starting at the bottom, tightly roll it up into the shape of a log. With a sharp knife, slice the log into 8 pinwheel sandwiches (about 1.5 inches per slice), or as wide as you’d like. If desired, secure each pinwheel with a sandwich/cocktail pick.
Notes
How to prevent pinwheel sandwiches from unraveling: After rolling the tortilla into a log, refrigerate it for 1 hour to let the cream cheese (the binding ingredient) set. When ready to serve, slice the log into pinwheels using a sharp knife. Then secure each pinwheel with a sandwich/cocktail pick.
If making ahead: Arrange the assembled, unsliced tortilla wrap seam side down on a baking tray and refrigerate for up to 5 hours. Slice into pinwheel sandwiches when ready to serve.
- Prep Time: 20 Minutes
- Cook Time: 0 Minutes
- Category: Appetizers
- Method: No-Bake
- Cuisine: American