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Pinwheel Sandwiches – 4 Ways

Yield: 8 servings

Categories

Appetizers

Ingredients

Reorder #
Name
Amount
 

Chicken Avocado Pinwheels
823931
2 Tbsp.
Market Item
Chives, finely chopped
1 Tbsp.
 

Bacon and Turkey Pinwheels
512109
1-2 Tbsp.
Market Item
Chives, finely chopped
1 Tbsp.
 

Italian Pinwheels
735787
½ cup
 

Veggie Pinwheels
870240
1 cup
735787
½ cup

Preparation Instructions

Chicken Avocado Pinwheels

Wash hands. In a medium bowl, combine avocado and lime juice. Mash together until only small chunks of avocado remain. Add chicken, bell pepper, red onion, cheese, sour cream and chives. Stir until evenly combined. Spread a thin layer of the chicken avocado mixture onto a large tortilla, leaving a small border around the edges. Roll the tortilla up tightly, then cut off the edges and slice into 1” rolls. Repeat with remaining ingredients. Serve cold or at room temperature.


Bacon and Turkey Avocado Pinwheels

Wash hands. Mix softened cream cheese with the ranch powder, cheddar cheese, 1-2 Tbsp milk, and bacon until well combined. Spread about 2 tablespoons of the cream cheese mixture evenly on each tortilla, leaving a small border around the edges. Then lay 3-4 slices of turkey breast flat on top of the cheese mixture to cover in a single layer. Roll the tortilla up tightly. Refrigerate for about 30 minutes to firm up the softened cheese. Cut off ends of tortilla roll and cut into 1-inch slices.


Italian Pinwheels

Wash hands. In medium bowl, combine cream cheese, banana peppers, roasted red peppers, and Italian seasoning. Mix until all ingredients are combined. Spread about three tablespoons of cream cheese mixture onto a tortilla. On top of the mixture, place ham, salami, pepperoni, and Provolone cheese, leaving a small border around the edges. Top with two slices of tomato and a few pieces of lettuce. Roll the tortilla up tightly. Refrigerate for about 30 minutes to firm up the softened cheese. Cut off ends of tortilla roll and cut into 1-inch slices.


Veggie Pinwheels

Wash hands. Spread hummus on tortillas. Add layers of cucumber, tomato, bell pepper, carrots, onions, and lettuce, leaving a small border around the edges.Roll the tortilla up tightly. Refrigerate for about 30 minutes to firm up the hummus. Cut off ends of tortilla roll and cut into 1-inch slices.