These colorful spiral wraps with creamy cheese, savory turkey, and bright green spinach are the kind of snack that disappears the second you put them on the table. I started making Turkey Pinwheels years ago when I needed something quick for a party, and they've been my go-to ever since. They come together in about 15 minutes with no cooking required, and the combination of tangy cream cheese, sharp cheddar, and those briny pimento olives makes every bite interesting.
If you're looking for more easy, crowd-pleasing recipes, try pairing these with my Turkish Eggs for a brunch spread, or serve them alongside Salmon Sushi Bake for a fun appetizer lineup. For heartier options, my Chicken Piccata and Philly Cheesesteak Tortellini are always hits.
Why You will Love This Turkey Pinwheels
This turkey pinwheels recipe is a total lifesaver for so many reasons. First, it's fast. You can have a full platter ready in 15 minutes with zero cooking required. Just mix, spread, roll, slice, and you're done.
Second, they're perfect for meal prep. You can make them a day or two ahead and store them in the fridge, which makes them ideal for busy weekday lunches or when you're hosting and want to get ahead of the game.
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Turkey Pinwheels Ingredients
Everything here is simple and easy to find at any grocery store.
See Recipe Card Below This Post For Ingredient Quantities
Cheese & Filling Mix
- Cream cheese: Softened so it spreads easily. This is the creamy base that holds everything together and makes the filling rich and smooth.
- Sharp cheddar cheese: Finely shredded and mixed into the cream cheese for a tangy, savory bite. It adds flavor and a little texture.
- Pimento-stuffed olives: Finely chopped, these add a briny, tangy pop that makes the filling interesting. They're the secret ingredient that takes these from basic to really good.
- Olive brine: Just a tablespoon adds extra tang and saltiness. It loosens the cream cheese a bit and makes it easier to spread.
- Garlic powder: Adds a savory, garlicky note without being too strong. It blends right into the filling.
- Black pepper: A little freshly ground black pepper adds warmth and depth.
Tortilla Wraps
- Extra-large or burrito-style flour tortillas: Soft and pliable, they roll up easily and hold all the filling without tearing. Larger tortillas give you more surface area to work with.
- Sliced turkey: Deli-style turkey is perfect here. It's savory, mild, and layers nicely without overpowering the other flavors.
- Fresh spinach leaves: Add color, texture, and a little bit of freshness. They make the pinwheels look vibrant and add a nice crunch.
How to Make Turkey Pinwheels
Here's how to put these together, step by step.
- Make the filling: In a medium bowl, combine the softened cream cheese, finely shredded sharp cheddar, finely chopped pimento-stuffed olives, olive brine, garlic powder, and black pepper. Stir everything together until it's smooth and well combined. The mixture should be creamy and easy to spread.
- Prepare tortillas: Lay the tortillas flat on a clean surface or cutting board. Using a spoon or spatula, spread about 2 to 3 tablespoons of the cream cheese mixture evenly across each tortilla, going all the way to the edges. This ensures every bite has filling.
- Layer turkey and spinach: Place 3 to 4 slices of turkey along the center of each tortilla, overlapping them just slightly so they cover the middle section. Lay a single layer of fresh spinach leaves on top of the turkey, spreading them out evenly.
- Roll and slice: Starting from the edge closest to you, fold the tortilla over the filling and roll it up tightly, tucking in the spinach and turkey as you go. Keep the roll as tight as possible so the pinwheels hold together when you slice them. Place the rolled tortilla seam side down on your cutting board. Use a sharp knife to slice the roll into 1-inch wide rounds. You should get about 8 pinwheel slices per tortilla.
- Serve or store: Flip each pinwheel so the spiral side is facing up and transfer them to a serving platter or airtight container. If you're serving them at a party, you can stick a decorative toothpick through the center of each one for easy grabbing.
Substitutions and Variations
These turkey and cheese pinwheels are super flexible, so you can customize them however you like.
Meat: Swap the turkey for ham, roast beef, salami, chicken, or even smoked salmon. Any thinly sliced deli meat works.
Cheese: Use Swiss, provolone, Monterey Jack, or pepper jack instead of cheddar. Goat cheese or feta also work if you want something tangier.
Vegetables: Instead of spinach, try arugula, shredded lettuce, thinly sliced bell peppers, cucumbers, or roasted red peppers. Anything crisp and colorful works.
Olives: If you're not an olive fan, leave them out or swap them for sun-dried tomatoes, pickles, or capers.
Add-ins: Spread a thin layer of Dijon mustard, hummus, or ranch dressing on the tortilla before adding the cream cheese mixture for extra flavor.
Cranberry version: For a holiday twist, add a thin layer of cranberry sauce and use the same turkey and cream cheese base. These are especially popular around Thanksgiving.
Bacon ranch: Mix ranch seasoning into the cream cheese and add crispy crumbled bacon for a turkey bacon ranch pinwheels variation.
Equipment
You don't need anything fancy to make these turkey pinwheels.
- Medium mixing bowl: For mixing the cream cheese filling.
- Spoon or spatula: For spreading the filling evenly on the tortillas.
- Knife: A sharp knife makes clean cuts and keeps the pinwheels from squishing.
- Cutting board: For slicing the rolled tortillas.
- Serving platter or airtight container: For storing or serving the pinwheels.
Storage and Reheating Tips
These are perfect for making ahead, which is one of the reasons they're so great for meal prep.
Refrigerator: Store the pinwheels in an airtight container in the fridge for up to 3 days. They actually taste better after sitting for a few hours because the flavors have time to meld together.
Make-ahead: You can roll the tortillas and wrap them tightly in plastic wrap without slicing. Store them in the fridge for up to 2 days, then slice them right before serving. This keeps them extra fresh.
Freezing: I don't recommend freezing these. The cream cheese and fresh vegetables don't hold up well after being frozen and thawed. The tortillas can get soggy and the texture suffers.
Serving: Serve them cold or at room temperature. They're best fresh from the fridge, but if they've been sitting out for 20 to 30 minutes, that's fine too.
What to Serve with Turkey Pinwheels
Turkey pinwheels are versatile and pair well with lots of different sides.
Serve them with fresh fruit like grapes, apple slices, or berries for a light, refreshing snack. Veggie sticks with hummus or ranch dip are also a great match. For something heartier, pair them with a simple green salad, pasta salad, or chips and guacamole.
If you're serving them at a party, set them out alongside other finger foods like Layered Ratatouille, cheese and crackers, or veggie trays. They also work really well as part of a brunch spread with Turkish Eggs and fresh pastries.
For kids' lunches, pack them with some baby carrots, pretzels, or a small container of yogurt. They're filling enough to keep little ones satisfied without being too heavy.
Expert Tips
Here are a few tricks to make sure your turkey pinwheels turn out perfect every time.
Soften the cream cheese: Make sure your cream cheese is fully softened before you start. If it's cold and firm, it won't mix well and will be hard to spread. Leave it out at room temperature for 30 minutes or microwave it for 10 to 15 seconds.
Spread edge to edge: Don't skip the edges. If you leave bare spots, the pinwheels will fall apart or taste dry in those areas.
Roll tightly: The tighter you roll, the better the pinwheels will hold together. Press down gently as you roll to compact everything.
Use a sharp knife: A dull knife will squish the pinwheels and make them look messy. Use a sharp knife and wipe it clean between cuts for the cleanest slices.
Chill before slicing: If the tortillas are hard to roll or the filling is too soft, pop the rolled tortillas in the fridge for 20 to 30 minutes before slicing. This firms everything up and makes slicing easier.
Customize the filling: Taste the cream cheese mixture before spreading it. If you want more tang, add a little more olive brine. If you want more spice, add a pinch of cayenne or red pepper flakes.
FAQ
Turkey pinwheels are bite-sized rolled appetizers made by spreading a creamy filling on flour tortillas, layering with deli turkey and vegetables, then rolling everything up tightly and slicing into spirals. They're easy to make, portable, and perfect for lunches, snacks, or party platters. The filling usually includes cream cheese, cheese, and seasonings, and you can customize them with different meats, veggies, or add-ins.
Turkey pinwheels pair well with fresh fruit like grapes, apple slices, or berries, as well as veggie sticks with dip, chips and salsa, or a simple green salad. For parties, serve them alongside cheese and crackers, hummus, or other finger foods. For kids' lunches, pack them with pretzels, yogurt, or baby carrots. They also work great as part of a brunch spread with dishes like Turkish Eggs or Chicken Piccata.
Yes, turkey pinwheels can be a healthy snack option. They're high in protein from the turkey and cheese, and the spinach adds vitamins and fiber. To make them even healthier, use whole wheat tortillas, reduced-fat cream cheese, and load them up with extra vegetables like bell peppers or cucumbers. They're portion-controlled, filling, and much better than a lot of processed snacks.
To keep pinwheels from falling apart, make sure you roll them tightly and spread the filling all the way to the edges of the tortilla. Use fresh, pliable tortillas (not stale or cracked), and don't overfill them. After rolling, place them seam side down and chill them in the fridge for 20 to 30 minutes before slicing. Use a sharp knife and wipe it clean between cuts to get clean slices that hold together.
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Pairing
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Turkey Pinwheels
Ingredients
Method
- In a mixing bowl, stir together the cream cheese, shredded cheddar, chopped olives, olive brine, garlic powder, and black pepper until smooth and fully combined.
- Lay the tortillas flat on a clean surface. Spread 2–3 tablespoons of the cream cheese mixture evenly across each tortilla, leaving about ¼ inch border on all edges.
- Place 3–4 slices of turkey along the center of each tortilla, slightly overlapping for an even layer. Top with a single layer of spinach leaves.
- Starting from the edge nearest you, fold the tortilla over the filling and roll tightly, tucking the fillings in as you go.
- With the seam side down, use a sharp knife to slice each roll into 1-inch wide pinwheels. Flip to display the spiral and transfer to a serving platter or airtight container.
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