Turkey and Sun-Dried Tomato Pinwheels
These turkey and sun-dried tomato pinwheels are a simple, make-ahead cold appetizer that works well for parties and casual entertaining. Creamy filling, savory turkey, and soft tortillas come together in an easy roll-up that slices cleanly after chilling. Serve straight from the fridge for a no-stress addition to any appetizer spread.
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.
