Turkey Pesto Pinwheel Sandwiches (Print Version)

Layers of turkey and pesto rolled in soft wraps for flavor-packed pinwheels, perfect for parties or easy lunches.

# What You'll Need:

→ Main Components

01 - 4 large flour tortillas
02 - 240 g (8 oz) sliced roasted turkey breast
03 - 60 g (1/4 cup) basil pesto
04 - 115 g (4 oz) sliced provolone cheese
05 - 60 g (1/2 cup) baby spinach leaves

# Steps to Follow:

01 - Lay one tortilla flat on a clean surface.
02 - Evenly spread 1 tablespoon of basil pesto over the surface of the tortilla, leaving a 1/2-inch border around the edges.
03 - Arrange 60 g (2 oz) of sliced turkey breast and 28 g (1 oz) of provolone cheese over the pesto-covered tortilla.
04 - Scatter 15 g (about 2 tablespoons) of baby spinach leaves evenly across the fillings.
05 - Starting from one edge, roll the tortilla tightly into a log shape. Use gentle pressure to maintain shape.
06 - With a sharp knife, slice the roll into 2.5 cm (1-inch) thick pieces. Repeat with the remaining tortillas and fillings.
07 - Place the pinwheels cut side up on a serving platter. Serve immediately or cover and refrigerate until ready to serve.

# Additional Tips::

01 -
  • Quick to assemble and packed with flavor
  • No oven required which is perfect for hot days or busy weeknights
  • Great make-ahead option for lunches parties or road trips
02 -
  • High in protein thanks to the turkey an easy choice for healthy lunches
  • A hit at parties and potlucks kids love the fun shape too
  • Stay fresh for up to two days refrigerated when wrapped well
03 -
  • Always spread the pesto edge to edge for even moisture and flavor
  • Do not overstuff your rolls or the pinwheels will burst open
  • I learned the hard way that waxy cheeses do not layer well here Provolone and mozzarella are the best for creamy spirals
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