Looking for something simple, light, and tasty for lunch? These no cook Turkey & Cheese Pinwheels are a hit with kids and adults alike. They’re easy to make, require absolutely zero cooking skills, and are really good.
We used to buy them by the tray at Costco. We all loved them and they were always a big hit at potlucks. But it seems the price went up on a try, either that or I finally paid attention to the price. Whatever the case may be $40 for a tray of something we can easily make at home seemed a bit steep.
So we’ve been making these pinwheels at home. I’ve actually had my grandsons making them. They put them together and I slice them. We recently hosted a pool party in our backyard and these Turkey & Cheese Pinwheels were on the menu. The kids had some for lunch and snacked on the rest all afternoon.
These Turkey & Cheese Pinwheels are ideal for lunch, snacks, as appetizers, and for potlucks. Best of all you can whip a tray up in no time! Here’s what you need to make them. Feel free to adjust the amounts needed to suit your needs.
Turkey & Cheese Pinwheels
1 Pkg. 10″ Flour Tortillas (or you can use Spinach Tortillas)
1 Container Strawberry Flavored Cream Cheese Spread
1 Lb. Sliced Turkey Breast (I like to use the roasted turkey breasts from the deli, I have them sliced a little thicker, but you can use any brand of pre-packaged Turkey Breast)
1 Lb. Sliced Swiss Cheese
Lettuce Leaves (I use the Mizuna lettuce I grow in my garden because they are flat, but you can use any type of lettuce or even spinach leaves)
Spread cream cheese evenly on a tortilla. Spread to about 1/4′ from the edge.
Place turkey slices on top of cream cheese, you will need more than 1 slice to fill the surface of the tortilla.
Place Cheese over the turkey slices.
Gently flatten lettuce leaves and place on top of the cheese.
Roll the tortilla jelly roll style. Make sure you roll the tortilla tightly so that it won’t unravel when you slice it.
Seal seam to the roll with a dab of cream cheese to keep it from unrolling.
Slice off both ends of the roll. Slice it so that both ends are straight and show the filling.
Slice the roll from left to right making sure each slice is about 1″ wide. You should get about 6 slices.
Place pinwheel slices on serving platter and repeat process until you have enough pinwheels for your needs.
If you have leftovers you can store them in the fridge in airtight containers.