In elementary school, I packed lunch pretty frequently. I’m not sure how in a pre-internet world, but my mom always had the best packed lunch ideas. She’d keep things fresh by changing the type of bread for my sandwiches, add or make different spreads, or using different meats. I’m pretty certain I was the only seven year-old in rural Virginia with corned beef, pastrami, and baby swiss on marbled rye in their lunchbox with a side of dill pickle spears. It seemed like my mom’s imagination thrived when it came to making lunch and fun desserts. This recipe is dedicated to her and all those delicious lunches. Thanks Momma.
Childhood Favorite
My favorite childhood lunch was always my mom’s pinwheel sandwiches. She had the best tortilla pinwheel recipes, sometimes changing the cheese, other times altering the veggies. My favorites were the roast beef or honey smoked turkey with cream cheese and swiss. As I grew older, and even today, pinwheels are my go-to. They’re elegant enough to use as an appetizer for a get-together or lunch meeting, while being easy and inexpensive enough for almost anyone to make. Plus, unlike traditional sandwich bread, the tortillas take much longer to get soggy from spreads and dressings (mayonnaise, cream cheese, etc.), so you can make them a day or two ahead of time without worry.
Tip: The possibilities are endless with tortilla pinwheels. Some great combinations are roasted peppers, swiss, and roast beef; pesto cream cheese, smoked turkey, and provolone; herbed cream cheese, smoked salmon, and baby spinach; and ranch cream cheese, bell peppers, and baby spinach.
Let’s Get Started
Ingredients
Spicy Italian Pinwheels
One Flour Tortilla
Tip: Burrito or large flour tortillas work best for rolling and serving. Try spinach or sundried tomato tortillas for added flavor!
One tsp. Italian Seasoning
Four Slices of Pepperoni
Two Slices of Provolone
Romaine Lettuce
Four Slices of thinly-sliced Ham
Tip: For more spice, try Capicola Ham instead of or alongside smoked ham.
Two Slices Hard Salami
Two Tbsp. Cream Cheese
Tip: Use whipped or room temperature cream cheese for easy spreading.
One tsp. Zesty Italian Dressing
Spicy Turkey Pinwheels
One Flour Tortilla
Two Slices of Provolone
Romaine Lettuce
Four Slices of thinly-sliced Honey Smoked Turkey
Two Tbsp. Cream Cheese
Five Slices of Pickled Jalapeños
Tip: Use fresh jalapeños when they’re in-season for a fresher, spicier recipe.
Hardware
One Small Bowl
One Whisk
One Serrated knife
One Cutting Board
One Butter Knife
Let’s Cook!
Spicy Italian Pinwheels
Prep your Italian Spread, by whisking together the Italian seasoning, Zesty Italian Dressing, and cream cheese. Once everything it well combined, set it aside.
Double Tip: When using dried spices, rub them to release the natural oils and reduce the amount of seasoning needed to create a more flavorful dish.
Make extra and use this spread on bagels, traditional sandwiches, and crackers. It will keep for up to a week in the refrigerator in a covered dish (if it lasts that long).
Wash the romaine lettuce and remove two to three leaves.
Double Tip: Remove the ribs (thick firm white center of each leaf) for better rolling and flavor.
Always wash fresh produce, even if it says it’s been pre-rinsed or washed. Everyone’s clean is not the same as yours. Also, unless it’s individually wrapped (think bagged salad), anything could touch your fruits or veggies before they’re used in your meal. Be safe and use caution to avoid bacterial contamination and ingesting pesticides.
Add a dollup of the Italian Spread to the tortilla and spread evenly with a butter knife.
Layer the provolone, ham, salami, pepperoni, and lettuce on top of the tortilla.
Roll your pinwheel tightly and place it openside down.
Trim the edges (area with no or very limited contents) and slice into about five pieces. Enjoy!
Tip: The cream cheese/Italian Spread helps keep the uncut pinwheel from unraveling. If it won’t stay closed, roll it in plastic wrap and place it in the refrigerator for about 30 minutes before slicing.
Spicy Turkey Pinwheels
Wash the romaine lettuce and remove two to three leaves, removing the ribs as before (optional).
Add the cream cheese to the tortilla and spread evenly with a butter knife.
Layer the provolone, turkey, lettuce, and jalapeños on top of the tortilla.
Roll your pinwheel tightly and place it openside down.
Trim the edges (area with no or very limited contents) and slice into about five pieces. Enjoy!
Thank You
A special thank you to the R-MC CAB for sponsoring this video. And as always, I would like to thank our Official Foodies for helping to empower people through food and making articles like this one possible.