Pinwheels are so simple to make and a great snack to have on hand for the beach, the cabin, a picnic, or even as a fun appetizer. Of course you’ll need to keep them cool, but who doesn’t bring a cooler with them to these types of events?
I made a batch of these and pesto chicken pinwheels to take to the beach with us instead of trying to make sandwiches for everyone, or trying to pack in a bunch of sandwich making ingredients so everyone could make their own. Once we opened them, they were not closed until we went home. They were a perfect little bite!
Turkey Bacon Pinwheels
Source: Pigzilla Original
3 tortilla wraps (I like Mission brand, I used the herb spinach kind)
4 oz cream cheese, softened
12 slices pepper jack cheese
6 slices bacon, cooked and chopped small
1/2 cup lettuce, thinly chopped
1/4 cup onions, finely diced
12 slices deli turkey, thinly sliced
1. Lay out three wraps. Spread each wrap entirely with cream cheese, leaving only 1/4-inch around the edges.
2. Layer the wraps with cheese, bacon, lettuce, onions, then turkey. Be sure to evenly distribute all ingredients over entire wrap and do so thinly, so you can still roll it tight.
3. Tightly roll wraps, being cautious not to tear, and wrap in foil. Refrigerate for at least one hour before slicing. This will ensure the ingredients stick together rather than falling out the sides of your pinwheels.