Turkey Pesto Tortilla Pinwheels (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
2 ounces cream cheese, softened
02 -
2 tablespoons prepared pesto
03 -
2 large or burrito size whole wheat flour tortillas, at room temperature
04 -
2 cups chopped romaine lettuce with ribs removed
05 -
6–8 slices fresh deli turkey
06 -
3 slices provolone cheese, thinly sliced
# Steps to Follow:
01 -
In a small bowl, mix cream cheese and pesto until well combined.
02 -
Spread half of the cream cheese and pesto mixture over the surface of one tortilla, ensuring even coverage.
03 -
Place a flat layer of lettuce leaves to cover one half of the tortilla.
04 -
Evenly layer half of the turkey slices over the lettuce, covering approximately three-quarters of the tortilla.
05 -
Place 1 1/2 slices of provolone cheese in a single layer over the turkey, ensuring to leave the last quarter of the tortilla empty.
06 -
Start rolling the tortilla tightly from the edge with toppings towards the empty side. Ensure the roll is tight but without tearing, allowing the cream cheese edge to seal the pinwheel roll.
07 -
Optional: Refrigerate the pinwheel rolls for 1 hour to help them retain their shape when cut.
08 -
Cut and discard about 1.5 inches from each end of the roll, as the ends typically have less filling.
09 -
Slice the remaining roll into sections approximately 1 to 1.5 inches thick.
10 -
Store the pinwheels in an airtight container and consume within 3 days.
# Additional Notes:
01 -
Optional refrigeration of the rolls will make slicing easier and neater.