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Fresh Turkey Cream Cheese Pinwheel Wraps Easy Recipe with Sun-Dried Tomatoes

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These fresh turkey cream cheese pinwheel wraps with sun-dried tomatoes are quick, easy, and perfect for a fuss-free meal or snack. They combine creamy cheese, tangy sun-dried tomatoes, and tender turkey in a fresh, flavorful roll.

Ingredients

Scale
  • Large flour tortillas (8-inch size, fresh and pliable for easy rolling)
  • 8 ounces cream cheese, softened (full-fat preferred, light works too)
  • 6–8 slices sliced turkey breast (deli-sliced, low-sodium recommended)
  • ½ cup sun-dried tomatoes, chopped (oil-packed preferred or rehydrated dry-packed)
  • 1 cup fresh spinach leaves
  • Small handful fresh basil leaves (optional)
  • Pinch garlic powder
  • Freshly ground black pepper to taste
  • 1 teaspoon lemon zest (optional)
  • Olive oil (optional, for brushing wraps before rolling)

Instructions

  1. In a medium bowl, soften 8 ounces of cream cheese using a spatula. Add a pinch of garlic powder, freshly ground black pepper to taste, and 1 teaspoon of lemon zest if using. Stir well until smooth and evenly seasoned.
  2. Finely chop ½ cup of sun-dried tomatoes. If using dry-packed, rehydrate them in warm water for 10 minutes and pat dry before chopping.
  3. Place one 8-inch flour tortilla flat on a clean surface. Warm in the microwave for 10 seconds wrapped in a damp paper towel if tortillas feel stiff.
  4. Spread about 2 tablespoons of the cream cheese mixture evenly over the entire surface of the tortilla in a thin, even layer.
  5. Layer 2-3 slices (about 60 grams) of sliced turkey breast evenly over the cream cheese. Add a handful of fresh spinach leaves and a few basil leaves if using.
  6. Evenly sprinkle about 2 tablespoons of chopped sun-dried tomatoes over the turkey and greens.
  7. Starting from one edge, roll the tortilla tightly into a log shape, keeping the layers snug but not squeezing too hard.
  8. Wrap the rolled tortilla in plastic wrap and refrigerate for at least 15 minutes to firm up the roll.
  9. Unwrap and slice into 1-inch pinwheels using a serrated knife with a gentle sawing motion.

Notes

Warm tortillas slightly before rolling to prevent cracking. Spread cream cheese in a thin, even layer to avoid overfilling. Chill wrapped rolls for at least 15 minutes before slicing to maintain shape. Use a serrated knife and gentle sawing motion to slice cleanly. Store leftovers wrapped tightly in the refrigerator for up to 2 days. Avoid freezing as cream cheese and fresh greens do not freeze well.

Nutrition

Keywords: turkey pinwheel wraps, cream cheese pinwheels, sun-dried tomato wraps, easy snack recipe, party appetizers, quick lunch, deli turkey wraps

Find it online: https://ovenmila.com/fresh-turkey-cream-cheese-pinwheel-wraps-easy-recipe-with-sun-dried-tomatoes/