PESTO TORTILLA PINWHEELS RECIPES

Name: Pesto Turkey Pinwheels Recipe by Tasty
Yield: 10 servings
Cuisine: American
Ingredients: 2 large flour tortillas; ¼ cup pesto, divided; 1 cup cherry tomato, halved, divided; ½ lb turkey, sliced, divided; 2 oz baby spinach, divided; 4 slices provolone cheese, halved

PESTO TURKEY PINWHEELS RECIPE BY TASTY

Pesto Turkey Pinwheels Recipe by Tasty image

Here's what you need: large flour tortillas, pesto, cherry tomato, turkey, baby spinach, provolone cheese

Provided by Kiano Moju

Yield 10 servings

Number Of Ingredients 6

Ingredients

2 large flour tortillas
¼ cup pesto, divided
1 cup cherry tomato, halved, divided
½ lb turkey, sliced, divided
2 oz baby spinach, divided
4 slices provolone cheese, halved

Steps:

Warm the tortillas in the microwave in 30-second intervals, until flexible. Transfer to a clean work surface.
Spread on half the pesto on each tortilla.
Divide the tomatoes, turkey, spinach, and provolone between the tortillas.
Wrap the tortillas tightly in plastic wrap and rest for 30 minutes.
Stick 6 toothpicks 1-inch (2.5 cm) apart into the wraps along the seam.
Slice between the toothpicks and serve.
Enjoy!

Nutrition Facts : Calories 95 calories, CarbohydrateContent 6 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 6 grams, SugarContent 0 grams

ITALIAN PINWHEELS RECIPE | LAND O’LAKES

Italian Pinwheels Recipe | Land O’Lakes image

This easy and attractive make-ahead appetizer or snack has crowd-pleasing Italian flavors.

Provided by Land O'Lakes

Categories Wrap Appetizer Snack Sandwich and Wrap Main Course

Total Time 0 minutes

Prep Time 25 minutes

Yield 30 appetizers

Number Of Ingredients 6

Ingredients

1 (8-ounce) package cream cheese, softened
1/2 cup prepared sun-dried tomato pesto
5 (10-inch) spinach, tomato or plain flour tortillas
50 spinach leaves, stems removed
25 (1/4-pound) thin slices deli salami
15 (3/4-ounce) slices Land O Lakes® Italian Blend

Steps:

Combine cream cheese and pesto in food processor bowl fitted with metal blade; pulse until well mixed.
Spread about 1/4 cup cream cheese mixture over each tortilla leaving 1-inch border on all sides. Layer each with 10 spinach leaves, 5 slices salami and 3 slices cheese. Roll each tortilla up tightly; wrap in plastic food wrap. Refrigerate at least 2 hours or overnight.
Cut each tortilla into 1-inch slices.

Nutrition Facts : Calories 130 calories, FatContent 8 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 290 milligrams, CarbohydrateContent 8 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 5 grams

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