Ingredients
Scale
- 4 large flour tortillas (10-inch)
- 1/2 cup cream cheese, softened
- 1/3 cup basil pesto (homemade or store-bought)
- 1/2 lb thin-sliced deli turkey breast
- 4 slices provolone cheese
- 1 cup fresh baby spinach leaves
- 1/4 cup roasted red peppers, patted dry and sliced thin
- Salt and pepper to taste
Instructions
- Step 1: Blend the Creamy Spread – In a small mixing bowl, combine the softened cream cheese and the basil pesto. Stir them together until the mixture is smooth and the green pesto is evenly distributed through the cream cheese. This mixture acts as the “glue” that holds your pinwheels together.
- Step 2: Prepare the Tortillas – Lay the flour tortillas flat on a clean cutting board or work surface. Divide the pesto cream cheese mixture equally among the four tortillas. Use a spatula to spread it in an even layer across the entire surface, leaving a tiny half-inch border at the very edge to prevent leaking.
- Step 3: Layer the Fillings – Place two slices of turkey in the center of each tortilla. Top the turkey with a slice of provolone cheese. Distribute the fresh baby spinach and the thin strips of roasted red peppers evenly over the cheese. Add a tiny pinch of salt and pepper if desired.
- Step 4: Roll and Secure – Starting from the bottom edge, roll each tortilla up as tightly as possible. Try to keep the fillings tucked in as you go. Once rolled, wrap each log tightly in plastic wrap. This helps the cream cheese set and ensures the pinwheels keep their round shape.
- Step 5: Chill and Slice – Place the wrapped logs in the refrigerator for at least 30 minutes. When you are ready to serve, remove the plastic wrap and use a sharp serrated knife to slice the ends off each log. Cut the remaining log into 1-inch thick rounds. Arrange them on a plate and serve immediately.
- Cook Time: 15 minutes
- Diet: Healthy