Turkey Pesto Pinwheels
These turkey pesto pinwheels layer cream cheese, pesto, turkey, and provolone in a tortilla, rolled and sliced for an easy no-cook lunch.
Ingredients
- 4 large flour tortillas (10-inch)
- 8 oz cream cheese, softened
- 1/3 cup prepared basil pesto
- 1/2 lb thinly sliced deli turkey
- 1 cup baby spinach leaves
- 1/2 cup shredded provolone or mozzarella
- 1/4 cup chopped sun-dried tomatoes optional
Instructions
- Make the spread. Stir the softened cream cheese and pesto together in a bowl until smooth and evenly combined.
- Spread the tortillas. Divide the pesto cream cheese among the 4 tortillas and spread edge to edge.
- Layer the filling. Top each tortilla with turkey, spinach, shredded cheese, and sun-dried tomatoes, leaving a 1-inch border at the top edge.
- Roll tightly. Starting from the bottom, roll each tortilla into a tight log.
- Chill. Wrap each rolled tortilla tightly in plastic wrap and refrigerate at least 30 minutes, up to overnight, to help them set.
- Slice and serve. Trim the ends, then slice each log into 1-inch turkey pesto pinwheels, about 6-7 per tortilla.
Notes
Store rolled, unsliced turkey pesto pinwheel logs tightly wrapped in the fridge for up to 3 days. Slice just before packing or serving for the cleanest cut.