Ingredients
Scale
- 4 large flour tortillas (10-inch, burrito size)
- 8 oz cream cheese, softened to room temperature
- 1/2 lb deli-sliced turkey breast, thinly sliced
- 1 cup shredded sharp cheddar cheese
- 1 cup fresh baby spinach, washed and dried
- 1/2 cup red bell pepper, seeded and very thinly sliced
- 1 teaspoon ranch seasoning or dried dill
Instructions
- In a small bowl, combine the softened cream cheese with the ranch seasoning or dried dill. Mix until smooth.
- Lay the four tortillas flat on a clean work surface. Divide the cream cheese mixture evenly among them. Use a spatula to spread the cheese in a thin, even layer across the entire surface of each tortilla, leaving about a half-inch border at the very edge.
- Place the turkey slices over the cream cheese, slightly overlapping them to ensure every bite has meat. Sprinkle the shredded cheddar cheese over the turkey, then top with a layer of baby spinach and the thinly sliced red bell peppers.
- Starting from the edge closest to you, roll each tortilla up as tightly as possible. A tight roll is essential for keeping the pinwheels from falling apart when you cut them later. If any filling peeks out the ends, just tuck it back in.
- For the best results, wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes. Once chilled, use a sharp serrated knife to slice the ends off (you can snack on these!), then cut the remaining log into 1-inch thick rounds.
- Cook Time: 15 minutes
- Diet: Vegetarian (optional), Gluten-Free (optional)