Rebecca is a retired special education teacher. She earned a master's degree at Armstrong Atlantic State University in Savannah, GA.
An Easy Lunch or Fun Appetizer
Tortilla pinwheels are just as much fun to make as they are to eat. They're also really fun to make with kids. Pair them with homemade potato salad for a great summer lunch outdoors by the pool or on the patio. Practical yet festive, tortilla pinwheels will impress any summer guest.
The trick to tortilla pinwheels is all about being creative with presentation. Basically, they are just a twist on a sandwich wrap.
We use traditional cold cuts, lunch meats, cheeses, and greens, along with large-sized tortillas. Think of different combinations for the cheeses and cold cuts. Be sure to use the thin sliced meats and cheeses for easy rolling.
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- Roast beef and cheddar
- Turkey breast and provolone
- Ham and Swiss
We used mixed greens with baby spinach.
Brush your preference of a mixture of either olive oil or melted butter sprinkled with your choice of fresh or dried herbs on the tortilla surface. We used dried parsley, basil, and peppercorn flakes in olive oil. Olive oil is a healthy choice because it contains monounsaturated fatty acids that help lower total cholesterol and stabilize blood sugar. Butter is okay, too, especially for the kids. Butter contains the Omega-6 fatty acids that make our blood a bit sticky so that it will clot. That’s sure to be important with all the summertime scrapes and cuts coming up this season.
- 6-10 extra-large tortillas
- 1 cup salad greens (I used mixed greens and baby spinach)
- 8-10 slices cold cut lunch meats, thin sliced (I used roast beef, turkey, and ham)
- 8-10 slices cheese, thin sliced (I used cheddar, provolone, and Swiss)
- 1/4 cup olive oil or melted butter
- Brush the mixture of olive oil or melted butter and herbs over the surface of one side of the tortilla
- Slice the tortilla into strips about 3 inches wide. You should get 3 strips.
- Layer the mixed fresh greens on the tortilla.
- Add the cold-cut lunch meat on top of the greens.
- Add the cheese slices on top of the lunch meat.
- Carefully roll up the strips. Secure with a toothpick.
- Leave as is or cut in half with a sharp knife to make them more like appetizers.