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How to Make Pinwheel Sandwiches - The Ultimate Guide!

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5 from 7 reviews

Pinwheel sandwiches (or wraps), are a simple lunch, appetizer and party snack. Kids and adults love these delicious one-bite, finger foods.

Ingredients

Scale

Ham & Ranch Cream Cheese Pinwheel Wrap

  • 8-ounce brick cream cheese
  • 2 tablespoons ranch seasoning dip mix
  • (4) 10-12 inch tortilla wraps
  • 16 slices thin-cut Black Forest deli ham (about 1/2 pound)
  • 4 tablespoons diced green onions

Salami & Pesto Cream Cheese Pinwheel Wrap

  • 8 ounce brick cream cheese
  • 2 tablespoons basil pesto
  • (4) 10-12 inch tortilla wraps
  • 24 thin slices Genoa salami (about 1/2 pound)
  • 4 tablespoons diced sundried tomatoes

Instructions

Ham & Ranch Cream Cheese Pinwheel Wrap

  1. Soften the cream cheese in a bowl in the microwave for 30 seconds - 1 minute.
  2. Remove the cream cheese from the microwave and mix the ranch dip mix and green onions into the cream cheese until thoroughly combined.
  3. Start making your wraps. Place one wrap down onto your work surface. Evenly spread 1/4 of the ranch cream cheese onto the wrap, getting all the way to the edges of the wrap. 
  4. Layer 4 slices of ham evenly across the cream cheese wrap. 
  5. Starting at the bottom edge of the wrap, tightly roll the wrap.  Seal the ends of the wrap with the cream cheese that is spread onto your wrap. Set the wrap aside and repeat with the remaining 3 wraps. 
  6. Wrap the pinwheel wraps tightly with plastic wrap and chill in the refrigerator for at least 1 hour.  After chilling, remove the wraps from the fridge.  Using a sharp knife, cut the wraps into 1-inch thick slices. 
  7. Serve & enjoy!

Salami & Pesto Cream Cheese Pinwheel Wrap

  1. Soften the cream cheese in a bowl in the microwave for 30 seconds - 1 minute.
  2. Remove the cream cheese from the microwave and mix the basil pesto into the cream cheese until thoroughly combined.
  3. Start making your wraps. Place one wrap down onto your work surface. Evenly spread 1/4 cup of the pesto cream cheese onto the wrap, getting all the way to the edges of the wrap. 
  4. Layer 6 slices of salami evenly across the cream cheese wrap.
  5. Sprinkle 1 tablespoon diced sundried tomatoes evenly onto the salami. 
  6. Starting at the bottom edge of the wrap, tightly roll the wrap.  Seal the ends of the wrap with the cream cheese that is spread onto your wrap. Set the wrap aside and repeat steps 3-6 with the remaining 3 wraps. 
  7. Wrap the 4 pinwheel wraps tightly with plastic wrap and chill in the refrigerator for at least 1 hour.  After chilling, remove the wraps from the fridge.  Using a sharp knife, cut the wraps into 1 inch thick slices. 
  8. Serve & enjoy!

Notes

  • When cutting the wraps, place them seam side down. 
  • If you are still struggling with keeping your pinwheels together, use some toothpicks! 
  • If you plan on packing your pinwheels in a cooler for the day, I suggest waiting to cut them. They will take up far less room in your cooler if you individually wrap them in plastic wrap instead of cutting them into bites and storing them in Tupperware. 
  • To make gluten free, swap out the wheat based wraps with a gluten free wrap.
  • To make dairy free, simply use a non-dairy cream cheese. 

Find it online: https://sugarandsnappeas.com/how-to-make-pinwheel-sandwiches/