Turkey and Cheese Pinwheels with Ranch Dip

Turkey and Cheese Pinwheels with Ranch Dip

Rolled tortillas with turkey, cheese, and herbed cream cheese, sliced into bite-sized pinwheels.

Total 45 min Makes 4 servings Calories 410/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

These pinwheels layer soft tortillas with herbed cream cheese, deli turkey, and sharp cheddar, then chill until firm enough to slice cleanly into spirals. A quick ranch dip on the side adds a cool, tangy contrast. They work well for lunchboxes, game-day platters, or an easy make-ahead appetizer.

Ingredients

  • 4 large flour tortillas (10-inch)
  • 8 ounces cream cheese, softened
  • 2 tablespoons fresh chives, finely chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces deli turkey breast, thinly sliced
  • 8 slices sharp cheddar cheese
  • 1 cup shredded iceberg lettuce
  • 1 cup ranch dressing

Method

  1. In a medium bowl, stir together the softened cream cheese, chives, garlic powder, onion powder, salt, and pepper until smooth and evenly combined.

  2. Lay the tortillas flat on a clean work surface and spread an even layer of the herbed cream cheese over each one, going all the way to the edges.

  3. Layer turkey slices, cheddar slices, and shredded lettuce evenly over the cream cheese on each tortilla, leaving a 1/2-inch border at the top edge.

  4. Roll each tortilla up tightly from the bottom into a firm log, pressing gently to seal the seam.

  5. Wrap each rolled tortilla tightly in plastic wrap and refrigerate until firm, at least 30 minutes.

  6. Unwrap the chilled rolls and trim off the uneven ends. Slice each roll crosswise into 1-inch pinwheels using a sharp serrated knife.

  7. Arrange the pinwheels cut-side up on a serving platter alongside the ranch dressing for dipping.

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    Turkey and Cheese Pinwheels with Ranch Dip

    These pinwheels layer soft tortillas with herbed cream cheese, deli turkey, and sharp cheddar, then chill until firm enough to slice cleanly into spirals. A quick ranch dip on the side adds a cool, tangy contrast. They work well for lunchboxes, game-day platters, or an easy make-ahead appetizer.

    45 min 4 servings 410 cal

    Ingredients

    • 4 large flour tortillas (10-inch)
    • 8 ounces cream cheese, softened
    • 2 tablespoons fresh chives, finely chopped
    • 1 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 8 ounces deli turkey breast, thinly sliced
    • 8 slices sharp cheddar cheese
    • 1 cup shredded iceberg lettuce
    • 1 cup ranch dressing

    Method

    1. 1

      In a medium bowl, stir together the softened cream cheese, chives, garlic powder, onion powder, salt, and pepper until smooth and evenly combined.

    2. 2

      Lay the tortillas flat on a clean work surface and spread an even layer of the herbed cream cheese over each one, going all the way to the edges.

    3. 3

      Layer turkey slices, cheddar slices, and shredded lettuce evenly over the cream cheese on each tortilla, leaving a 1/2-inch border at the top edge.

    4. 4

      Roll each tortilla up tightly from the bottom into a firm log, pressing gently to seal the seam.

    5. 5

      Wrap each rolled tortilla tightly in plastic wrap and refrigerate until firm, at least 30 minutes.

    6. 6

      Unwrap the chilled rolls and trim off the uneven ends. Slice each roll crosswise into 1-inch pinwheels using a sharp serrated knife.

    7. 7

      Arrange the pinwheels cut-side up on a serving platter alongside the ranch dressing for dipping.