Make the Sun-Dried Tomato Spread. This spread is the secret ingredient that makes these pinwheels extra delicious. In a small bowl, mix together the softened cream cheese, chopped sun-dried tomatoes, mayonnaise, and a few dashes of Tabasco sauce. Stir until smooth and well combined. Give it a little taste and season with salt and pepper as needed.Tip: If your cream cheese is still cold, pop it in the microwave for 10-15 seconds to soften it up. Assemble the Pinwheels. Lay out your tortillas on a clean surface. Using a butter knife or spatula, spread a generous layer of the sun-dried tomato mixture evenly over the entire surface of each tortilla. This creamy layer acts as the glue that holds everything together.
Add the Turkey, Cheese, and Lettuce. Now it’s time to load up the good stuff! Layer 4-5 slices of turkey on each tortilla, making sure to leave a little space on one side. This helps prevent the filling from squeezing out when you roll it up.
Next, lay your cheese slices over the turkey, followed by a few fresh lettuce leaves. The lettuce adds a nice crunch, while the cheese gives that perfect creamy, melty texture.
Roll It Up. Starting from the side with the most filling, carefully roll the tortilla up as tightly as possible. This step is key, if you roll too loosely, your pinwheels will fall apart when you slice them.
Once rolled, place the tortilla seam-side down on a plate or in a baking dish.
Chill Before Slicing. For the best results, let the rolled tortillas chill in the fridge for at least 30 minutes. This helps them hold their shape when you slice them. If you’re making them ahead for a party, you can store them wrapped in plastic wrap for up to a day.
Slice and Serve, Once chilled, use a sharp knife to slice the rolls into 1-inch pinwheels. You should get about 6-7 pinwheels per tortilla. If you’re serving them at a party, stick a toothpick in each one to keep them together and make them easy to grab.
