Turkey Cheese Spinach Pinwheels

# What You Need:

→ Tortillas

01 - 4 large flour tortillas (10-inch diameter)

→ Spreads & Cheese

02 - 4 ounces cream cheese, softened

03 - 2 tablespoons mayonnaise

04 - 1 teaspoon Dijon mustard

05 - 3.5 ounces shredded cheddar cheese

→ Meats

06 - 7 ounces sliced turkey breast

→ Vegetables

07 - 2 ounces fresh baby spinach leaves, washed and dried

→ Seasonings

08 - Salt, to taste

09 - Ground black pepper, to taste

# How-To Steps:

01 - Combine softened cream cheese, mayonnaise, Dijon mustard, shredded cheddar, salt and pepper in a mixing bowl. Stir until smooth and evenly blended.

02 - Place one tortilla on a clean cutting board. Evenly spread a quarter of the cheese mixture to the edges.

03 - Arrange 1.75 ounces of sliced turkey breast over the cheese mixture, covering the surface.

04 - Evenly distribute about 0.5 ounces of spinach leaves atop the turkey slices.

05 - Starting at one edge, tightly roll the tortilla into a log shape.

06 - Repeat the layering and rolling process with the remaining tortillas and filling ingredients.

07 - Wrap each rolled tortilla securely in plastic wrap and refrigerate for at least 30 minutes to firm.

08 - Remove rolls from wrap. Trim ends, and slice each roll crosswise into 6 even pinwheels.

09 - Arrange pinwheels on a platter. Serve chilled or at room temperature.

# Expert Tips:

01 -

The pinwheels look impressive but are secretly a breeze to make—it feels like cheating at party food.
They're handheld and filling, so you won't end up with sad leftovers after gatherings.

02 -

If you skip chilling, the pinwheels will squish and the filling seeps out—it’s not pretty.
Using paper towels to dry spinach keeps the texture crisp and pinwheels neat.

03 -

Using a super sharp knife makes pinwheel slices clean and tidy, not squished.
Bumping up the cheddar slightly amps up the flavor without overpowering the turkey or spinach.

Turkey Cheese Spinach Pinwheels (Printable Version)