Ham and Cream Cheese Pinwheels
Softened cream cheese spreads into a thin, even layer that glues the tortilla and ham together, so the spiral holds its shape when sliced instead of unrolling. Chilling the rolls before cutting firms the filling enough for clean, bite-size rounds.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 80 min
- Servings
- 8
Ingredients
- 8 oz cream cheese, softened
- 2 tbsp sour cream
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1/2 tsp garlic powder
- 4 tortillas flour tortillas, 10-inch
- 12 oz deli ham, thinly sliced
- 1 cup baby spinach leaves
Nutrition per serving
- Calories
- 228
- Protein
- 11g
- Carbs
- 16g
- Fat
- 14g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a medium bowl, beat the softened cream cheese with the sour cream, chives, dill, and garlic powder until smooth and evenly speckled with herbs.
- 2Lay a tortilla flat on a work surface and spread about a quarter of the cream cheese mixture edge to edge in a thin, even layer.
- 3Arrange a single layer of ham slices over the cream cheese, leaving a bare half-inch strip along the top edge of the tortilla.
- 4Scatter a few spinach leaves over the ham in a single layer.
- 5Starting from the bottom edge, roll the tortilla up tightly into a log, pressing gently as you go to keep the spiral compact.
- 6Wrap each rolled tortilla tightly in plastic wrap, twisting the ends closed, and repeat with the remaining tortillas and filling.
- 7Refrigerate the wrapped rolls for at least 1 hour, or up to overnight, until firm.
- 8Unwrap the chilled rolls and trim off the ragged ends. Slice each log crosswise into 3/4-inch rounds using a sharp serrated knife, wiping the blade clean between cuts.
- 9Arrange the pinwheels cut-side up on a platter and serve chilled.
Tips & variations
- Swap the herbs for 2 tablespoons of ranch seasoning mix if fresh herbs aren't on hand.
- Add a thin layer of shredded cheddar or a few roasted red pepper strips under the ham for extra flavor and color contrast in the slices.
- Use spinach or sun-dried tomato tortillas for a more colorful spiral once sliced.
- If the cream cheese tears the tortilla while spreading, let it sit at room temperature for 10 more minutes; overly stiff cream cheese is usually the culprit.
Storage & reheating
Store sliced or unsliced pinwheels tightly wrapped or in an airtight container in the refrigerator for up to 3 days. These are served cold and are not meant to be reheated; if made ahead, keep them whole and slice just before serving for the cleanest cut edges.
Tips from the Tulo kitchen
- Standing the rolled logs upright in a tall glass while they chill helps them hold a round shape instead of flattening on one side.
- A thin coat of cream cheese, rather than a thick one, keeps the filling from oozing out the sides once sliced.
FAQ
Can I make these pinwheels ahead of time?
Yes. Roll and wrap the logs up to a day in advance and keep them refrigerated whole; slice them shortly before serving so the cut edges stay neat.
Why do my pinwheels fall apart when I slice them?
This usually means the rolls weren't chilled long enough. The cream cheese needs at least an hour cold to firm up and act as the glue holding the layers together.
Can I freeze ham and cream cheese pinwheels?
Freezing isn't recommended; cream cheese and fresh spinach both turn watery and grainy once thawed, which makes the filling separate from the tortilla.
What can I use instead of tortillas?
Large soft flour wraps or spinach tortillas both work well; just make sure they're pliable enough to roll tightly without cracking.
