Turkey and Sun-Dried Tomato Pinwheels (Easy Make-Ahead Cold Appetizer For Entertaining)
When you’re hosting, the best appetizers are the ones you can prep ahead and pull straight from the fridge when guests arrive. Turkey and sun-dried tomato pinwheels check every box for easy entertaining. They’re creamy, savory, and neatly sliced, making them ideal for parties, potlucks, and casual get-togethers where you want something polished but low effort. Serve them cold, slice just before setting them out, and let them do the heavy lifting while you focus on the rest of the spread.
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Pinwheels are a go-to appetizer for a reason: they’re easy to make, easy to transport, and always a crowd favorite. This turkey pinwheels version balances creamy, savory, and fresh flavors, making it ideal for everything from casual picnics to holiday spreads. Best of all, they can be prepped ahead and sliced right before serving.
Why You Will Love This Recipe
- No-cook and ready in minutes
- Perfect make-ahead appetizer
- Easy to transport and serve
- Creamy, savory, and fresh flavors
- Customizable with endless fillings
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How To Make Turkey and Sun-Dried Tomato Pinwheels
Step 1: In a medium bowl, combine cream cheese, sour cream, sun-dried tomatoes, bell pepper, scallions, and basil. Season with salt and black pepper. Mix until smooth and well combined.
Step 2: Divide the cream cheese mixture in half. Using an offset spatula, spread half evenly over one tortilla.
Step 3: Layer half of the turkey slices over the cream cheese mixture, slightly overlapping as needed.
Step 4: Starting from the bottom edge, roll the tortilla tightly like a jelly roll. Repeat the process with the second tortilla and the remaining filling and turkey.
Step 5: Repeat the process with the second tortilla and the remaining filling and turkey. Wrap each rolled tortilla tightly in parchment paper or plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours. When ready to serve, slice into pinwheels and arrange on a platter or pack into a container for transport.
Expert Tips to make
- Roll tortillas tightly to keep pinwheels neat
- Chilling makes slicing easier and cleaner
- Make sure the cream cheese is fully softened
- Use a sharp knife for clean cuts
- Wipe the knife between cuts for the best presentation
Serving Ideas & Variations
- Swap turkey for ham or roast beef
- Add shredded cheese for extra richness
- Add chili flakes or jalapeños for heat
- Add thinly sliced cucumber for crunch
- Use spinach or arugula instead of basil
Turkey and Sun-Dried Tomato Pinwheels FAQs
Yes. They can be prepared up to 24 hours in advance and sliced just before serving.
Pat vegetables dry before mixing and don’t overfill the tortillas.
Absolutely. Herb or garlic cream cheese works well here.
Store in an airtight container in the refrigerator for up to 2 days.
Yes. Use gluten-free tortillas.
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Turkey and Sun-Dried Tomato Pinwheels
Equipment
- Mixing bowl
- Cutting board and knife
- Spatula
- Parchment paper or plastic wrap
Ingredients
- 6 ounces cream cheese softened at room temperature
- ¼ cup sour cream
- ½ cup sun-dried tomatoes finely chopped
- 1 red bell pepper seeded and finely diced
- 2 scallions finely diced
- ¼ cup fresh basil leaves thinly sliced
- 2 burrito-sized flour tortillas
- 8 slices deli turkey
- Sea salt and pepper to taste
Instructions
- In a medium mixing bowl, combine the cream cheese, sour cream, sun-dried tomatoes, bell pepper, scallions, and basil. Season with sea salt and black pepper, then mix until smooth and well combined.
- Divide the cream cheese mixture evenly between the two tortillas. Using an offset spatula or the back of a spoon, spread the mixture in an even layer over each tortilla, leaving a small border around the edges.
- Layer the turkey slices evenly over the cream cheese mixture, slightly overlapping as needed.
- Starting from one edge, roll each tortilla tightly into a log, keeping the roll snug as you go.
- Wrap each rolled tortilla in parchment paper or plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours for make-ahead prep.
- When ready to serve, unwrap and slice into pinwheels using a sharp knife. Serve immediately, or arrange in a single layer in a storage container for transport or picnics.
Notes
- For cleaner slices, use a sharp knife and wipe the blade between cuts.
- These pinwheels hold their shape best when fully chilled before slicing.
- Ideal for parties, potlucks, lunch platters, and game day spreads.
More Snacks and Appetizers
- Thin and crispy Turkish lahmacun is baked with a finely spiced lamb topping that keeps every bite flavorful and light. The flatbread slices easily for sharing or folds neatly for a casual, hands-on meal. It works just as well on a party table as it does for a relaxed dinner spread.
- Smoked salmon avocado bruschetta is the kind of appetizer that quietly steals attention on a party table. Creamy, fresh, and elegant, it fits right in with brunch spreads, cocktail hours, and anything in between. It looks thoughtful, tastes familiar, and never feels overdone.
- Crispy fried tortellini bites are the kind of appetizer that disappear fast once they hit the table. Lightly breaded and fried until crisp, they’re easy to pass around and just as easy to pair with your favorite dipping sauces. Perfect for parties, game day spreads, or casual get-togethers where finger food is the real star.
- Golden at the edges and soft through the center, this easy focaccia bread is finished with cherry tomatoes and onion for a simple, rustic look. It slices beautifully for appetizer spreads and grazing boards and works just as well served warm or at room temperature with dips, cheeses, or a drizzle of olive oil.
