Sun-Dried Tomato Turkey Pinwheel Sandwiches

These turkey sun-dried tomato pinwheels are delicious appetizers and perfect game day recipes! The homemade sun-dried tomato spread with cream cheese creates a flavorful base for the veggies, cheese and protein.

Close-up of sliced tortilla wraps with lettuce, turkey, and cheese, secured with toothpicks on a wooden board.

Pinwheel sandwiches are easy finger-food snacks that can be assembled in minutes.

While these turkey pinwheels are excellent appetizers and snacks, we actually like making them as easy lunch ideas for travel days. Pair a few pinwheels with some fresh veggies or chips for a lunch that doesn’t require a lot of prep work or clean up afterwards.

Close-up of a sliced turkey and cheese pinwheel sandwich with lettuce and a toothpick, arranged on a white plate.

Turkey and Sun-Dried Tomato Pinwheel Sandwich Recipe

Yields: 12-14 slices (or 2 full wraps)
Prep Time: 10 Minutes

Ingredients

2 oz cream cheese, room temperature
2 Tablespoons sun-dried tomatoes in oil, drained and chopped
2 Tablespoons mayonnaise
4-5 dashes Tabasco sauce
2 tortilla wraps (I used 9-inch size)
8-10 slices turkey breast
4-6 leafs of lettuce, boston or butter lettuce
6 slices cheese (we suggest cheddar, provolone, Monterey jack, or havarti)

Directions

Combine the cream cheese, sun-dried tomatoes, mayonnaise and Tabasco sauce (plus some salt and pepper, if you’d like) in a small bowl. Stir until well blended.

A white bowl holds a creamy spread mixed with finely chopped ingredients, perfect for filling the turkey pinwheel. A spoon rests inside, ready to serve.

Place the tortillas on a flat surface. Spread half of the cream cheese mixture over one tortilla, and the other half of the mixture on the second tortilla.

Tortilla being spread with a creamy mixture next to lettuce, cheese slices, and a plate with more spread, ready to be rolled into delicious turkey pinwheels.

Cover each tortilla three slices of cheese in the center.

Two turkey pinwheel wraps rest on a marble surface, filled with cheese, crisp lettuce, and perfectly sliced meat.

Then place 4-5 slices of turkey and lettuce leaves over the cheese.

Roll the tortilla up tightly.

A whole wheat wrap with cheese, lettuce, and tender turkey pinwheel slices rests elegantly on a marble surface.

Slice into 1 inch slices to yield 6-7 pinwheels per tortilla. Use a toothpick to secure the slices, if desired.

When serving, place the seam side down on the plate.

If you love dunking pinwheel sandwiches in a flavorful dip, too, then we suggest making a double portion of the sun-dried tomato spread and using the extra portion as a dip!

Pinwheel sandwiches filled with turkey, lettuce, and cheese are arranged on a plate. A small bowl of dip is beside them.

Helpful Tips

These pinwheel appetizers can be made ahead of time, but do not store them for more than 24 hours because the tortillas will get soggy.
If you can’t find sun-dried tomatoes, you could substitute roasted red peppers.
Do not use regular tomatoes because they will be too soggy and aren’t as flavorful as the concentrated sun-dried tomatoes.
Use a sharp knife when cutting to keep the slices from falling apart. You can also chill the pinwheels in the refrigerator for at least 30 minutes before slicing to help them set.

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Close-up of turkey pinwheel with sun-dried tomato, layers of lettuce, cheese, and toppings. Text on image promotes them as easy bite-size snacks.

We love pinwheel recipes! See these yummy pinwheel ideas next:

Fruit Pinwheels Dessert
Ranch BLT Pinwheels