Turkey Pinwheel Sandwiches
When you are boating, it’s hard to prepare lunches. One of my favorite recipes which is easy to make ahead of time and feeds a crowd is Turkey Pinwheel Sandwiches. Simply make them before you depart & refrigerate. When you are ready to eat, simply slice the wraps up and serve!
I made a bunch of these for our trip to the San Juan Islands with our family for the long journey.
These sandwiches are easy to prepare and will feed a crowd. Swap out the deli meats and cheeses with your favorites.
| Prep Time | 15 minutes |
| Servings |
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Ingredients
- 2 ea Mission Garden Herb Spinach Wrap use any flavored or plain tortilla that you like
- 1/2 cup Chive cream cheese spread
- 12 oz Deli Turkey, thinly sliced
- 1 cup shredded lettuce
- 1 cup shredded cheddar cheese
- 1 large roma tomato, seeded & diced
- 1/8 cup red onion, diced
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp salt
Ingredients
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Instructions
- Place a tortilla wrap on a 12" piece of foil or plastic wrap. Spread the cream cheese evenly on the wrap and make sure that the left edge is covered. Layer the turkey and other ingredients on 2/3 of the tortilla leaving one edge of the tortilla free. Sprinkle with crushed red pepper flakes and salt. Tightly roll up wrap starting from the opposite side of the free edge with cream cheese and seal tightly (the cream cheese will keep the wrap closed). Wrap tightly in foil or plastic wrap and refrigerate for at least 2 hours. When ready to serve, slice into 1 1/2" slices and serve with fresh veggies.
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