Name: Turkey Pesto Tortilla Pinwheels
Prep time: 10 min
Total time: 10 min
Yield: 3 servings
Cuisine: American
Ingredients: 2 ounces cream cheese; 2 tablespoons prepared pesto; 2 large flour tortillas; 2 cups romaine lettuce; 6 slice fresh deli turkey; 3 slice provolone cheese

From the Cook

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Turkey Pesto Tortilla Pinwheels

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a small bowl, mix cream cheese and pesto until well-mixed.

Spread half of the pesto cream cheese mixture on one side of the tortilla, completely covering the entire tortilla.

Layer individual lettuce leaves flatly over the cream cheese mixture to cover one half of the tortilla. Follow this with half of the turkey slices, placing in a single layer over the lettuce. The turkey should be evenly spread in one layer over about 3/4 of the tortilla (farther out than the lettuce).

Next, arrange 1 1/2 cheese slices in a single layer over the turkey (you may need to cut the slices in half or smaller to fit them around the tortilla in a single layer). You should continue to leave about 1/4 of the tortilla without additional toppings. This way, when the tortilla is rolled, toppings won’t spill out and prevent the pinwheel from staying rolled up.

Starting with the edge loaded with toppings, roll the tortilla towards the empty side. Keep the roll tight without ripping the tortilla. The edge left with only cream cheese will sort of ‘glue’ itself to the tortilla to keep the pinwheel from unraveling.

Optional: Refrigerate the pinwheel rolls for 1 hours before cutting so they stay together better.

First, cut and remove about 1.5 inches from each end of the roll. Note: The ends of the roll have less filling due to the circular shape of the tortilla and rolling procedure. I like to refer to those as “pinwheel scraps”. Still tasty, but not so pretty. All four ends (from two tortillas) plus about one more pinwheel is one serving.

Cut the remaining rolls into 1 inch or 1.5 inch sections.

Store in a tupperware or Pyrex container and eat within 3 days.

Nutrition

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Tips & Tricks (5)

Cream Cheese Base Trick 🧈
Soften your cream cheese to room temperature and mix it with the pesto before spreading—this creates a smoother, more even layer that binds all ingredients together and prevents the tortilla from tearing.
Tortilla Moisture Control 💧
Dry your lettuce thoroughly with paper towels and place it closest to the tortilla to act as a moisture barrier, preventing the wrap from becoming soggy and maintaining structural integrity for clean slicing.
Strategic Ingredient Layering 📚
Arrange turkey and provolone in slightly overlapping rows rather than scattered pieces—this ensures even distribution throughout the roll and guarantees each pinwheel has balanced flavors and cheese in every bite.
Chill Before Slicing 🧊
Wrap the assembled tortilla tightly in plastic wrap and refrigerate for at least 30 minutes before cutting—cold pinwheels slice cleanly without crumbling and hold their shape better for serving or meal prep.
Serrated Knife Cutting Technique 🔪
Use a sharp serrated knife and cut with gentle sawing motions rather than pressing down; wipe the blade between cuts to prevent filling from smudging and maintain pristine, professional-looking pinwheel presentations.