Tortilla Pinwheel Recipe
Easy School Lunch Idea: Tortilla Pinwheels
These tortilla pinwheels are an easy and delicious lunch! Great for children and adults, the pinwheels are quick and easy to prepare, they pack well, and are pretty healthy too!
Pinwheels are a great way to change up the lunch menu, especially when sandwiches are getting boring. Also, a great appetizer idea for your next party!
I what really sets these pinwheels apart is the Ranch cream cheese spread. The cream cheese and Ranch seasoning really add great flavor that kids and adults can appreciate!
This recipe is super flexible. You can add more or less meat, cheese, or cream cheese spread. And you can use nearly any kind of lunch meat, tortilla, or sliced cheese that you like. Look for coupons here.
I used provolone cheese and ham lunch meat this time around. The tortillas are a low carb, high fiber variety. I just tried to get a nice single layer of meat and cheese over the tortilla. But you don’t need to get the meat and cheese to the edges of the tortilla because you will cut off the ends once it is rolled up and the filling tends to slide a bit while you are rolling it too.
Gently roll up that tortilla nice and tight. You can then wrap the rolled tortilla in plastic wrap and stick it in the refrigerator to help it set up better. Slice into pinwheels before serving. I didn’t wrap and refrigerate my pinwheels this time, but when I make them in advance I do.
When you’re ready to slice the rolled tortilla into pinwheels, you’ll probably want to chop off the thin ends. A nice little snack while you’re preparing lunch! You will get around 4-6 nice pinwheels from each tortilla, depending on how thick you slice them.
This recipe slightly adapted from Home Cooking Memories.
Tortilla Pinwheel Recipe
- 8 ounces cream cheese, softened
- 1/2 envelope of Ranch seasoning mix (1/2 ounce)
- 5-6 tortillas (soft taco size)
- 9 ounces lunch meat
- 8 ounces thinly sliced cheese
- Combine cream cheese and ranch dressing mix with an electric mixer. Spread a thin layer onto a tortilla, almost all the way to the edges.
- Lay 4 slices of lunch meat on top of the cream cheese mixture, but not covering the very edge of the cream cheese. Lay 3-4 slices of cheese on top of the meat slices. Spread a thin layer of cream cheese mixture on top of the cheese.
- Roll the tortilla around the meat and cheese as tightly as possible, but without tearing the tortillas. If time allows, wrap the rolled tortilla in plastic wrap and refrigerate for several hours before cutting. If time doesn't allow, skip the wrapping and refrigeration. Cut rolled tortillas into approximate 1 1/2" pinwheel slices. With discarding the ends, you should end up with 4 good size slices from soft taco sized tortillas.
- Insert a toothpick or lollipop stick into the tortilla pinwheel to help hold it together.