Pinwheel sandwiches are an easy-to-make, delicious choice for lunches, snacks, or appetizers. Perfect for holidays, game days, and everyday meals, these make-ahead sandwiches, rolled in tortillas or bread, are loved by all.
Serve with a fresh fruit or wedge salad, maybe even a side of my air fryer potato chips!
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Jump into a world of flavor with these versatile little pinwheel sandwiches. You can fill them up with anything from savory BLT toppings to spicy taco fixings or tuna salad! The tangy cream cheese makes them stick together, so they are as photo-worthy as they are tasty.
And don’t forget about the salty-creamy combo of salamis and provolone with Italian dressing! The club sandwich version is also delicious with the classic ham-turkey-bacon trio.
🤔 What Are Pinwheel Sandwiches
Pinwheel sandwiches are mini-sandwiches rolled up in either a flour tortilla (or tortilla wrap) or flattened bread. The sandwiches are incredibly versatile and can be filled with practically any sandwich fillings combo you love!
Once filled, roll up the sandwiches, slice, and serve! Let your kids enjoy them as an easy finger-food lunch, take them as your cold lunch to work, or serve them as an appetizer.
🥪 Pinwheel Sandwiches 5 Ways
With just three steps from start to finish, all of these tortilla pinwheel sandwiches are amazing! Each tortilla wrap cuts into approximately 8-10 individual pinwheel sandwiches (I discard the ends when I cut them off - or snack on some!).
🔪 Club Sandwich Pinwheels
Club Sandwich Ingredients
- Large Flour Tortillas - 2 large tortillas. Try different flavors!
- Cream Cheese - 4 ounces of cream cheese. Set your cream cheese out for about 30 minutes before using it to soften it up.
- Sliced Ham - 8 slices of lunch meat or deli-style ham and turkey (below) is easiest to roll up.
- Sliced Turkey - 8 slices of turkey adds extra protein to this classic combo!
- Provolone or Swiss Cheese - 4 slices of cheese. Pick your favorite.
- Cooked Bacon - 4 slices of crispy cooked bacon.
- Sliced Tomato - 1 sliced tomato. Try one fresh out of the garden!
- Romaine Lettuce - 4 leaves of Romaine lettuce. Make sure to wash this and pat it dry.
How To Make Club Pinwheel Sandwiches
- Start with cream cheese. Spread 4 ounces (113.4 grams) of cream cheese over 2 large flour tortillas.
- Add the fillings. Layer half the fillings in each tortilla: 4 slices of ham, 4 slices of turkey, 2 slices of provolone or Swiss cheese, 2 slices of bacon, 1 sliced tomato, and 2 Romaine lettuce leaves in each.
- Roll it up. Starting at the bottom, roll the tortillas tightly. Poke sandwich toothpicks down the center to help it keep its shape. Cut into 1 to 1 ½-inch slices. Serve immediately or refrigerate for later.
🔪 Italian Pinwheel Sandwich
Italian Pinwheel Ingredients
- Large Flour Tortillas - 2 large tortillas. Try different flavors!
- Cream Cheese - 4 ounces of cream cheese. Set your cream cheese out for about 30 minutes before using it to soften it up.
- Italian Dressing - 3 tablespoons of Italian dressing. Use store-bought or try making your own.
- Basil - 2 tablespoons of fresh or dried basil. I like the tube style that is available in the produce section or the freezer pods if I can't find fresh basil.
- Sliced Pepperoni - 16 slices of pepperoni. Use less if you’d like a lighter sandwich.
- Sliced Salami - 16 slices or less of salami. The more meat you add, the heavier it will be.
- Provolone Cheese Slices - 6 slices of provolone. This delicious cheese adds a mild salty flavor with a slightly sweet finish. Yum!
- Black Olives - 20 black olives, sliced. These salty pieces balance out the creaminess of the cream cheese.
- Romaine Lettuce - 4 leaves of Romaine lettuce. Make sure to wash this and pat it dry.
How To Make Italian Pinwheel Sandwiches
- Prepare the cream cheese. In a small bowl, mix 4 ounces (113.4 grams) of cream cheese with 2 tablespoons (4 grams) of basil and 3 tablespoons (44.36 milliliters) of Italian dressing. Spread it on the tortillas. Spread the cream cheese mix evenly between two large flour tortillas using a knife or small spatula.
- Add the fillings. Layer half the fillings in each tortilla: 8 slices of pepperoni, 8 slices of salami, 3 slices of provolone cheese, 10 sliced black olives, and 2 Romaine lettuce leaves on each. Try to center the ingredients.
- Roll it up. Starting at the bottom, roll the tortillas tightly. Poke sandwich toothpicks down the center to help it keep its shape. Cut into 1 to 1 ½-inch slices. Serve immediately or refrigerate for later.
🔪 Tuna Salad Sandwich Pinwheels
Tuna Salad Pinwheel Ingredients
- Large Flour Tortillas - 2 large tortillas. Try different flavors!
- Albacore Tuna (in water) - 1 can of Albacore tuna in water.
- Mayonnaise - 4 tablespoons of mayonnaise. If you really want to pack in the flavor, try making your own!
- Lemon Juice - 1 tablespoon of lemon juice really kicks this up a notch.
- Dill Weed - 1 teaspoon of dill weed. We all have a spice or herb that sits in the back of our cabinet when we don’t know how to use it. Don’t let that be dill!
- Pickle - 1 diced pickle. Is there anything better than a fresh pickle on sandwiches?
- Romaine Lettuce - 4 leaves of Romaine lettuce. Make sure to wash this and pat it dry.
How To Make Tuna Salad Pinwheel Sandwiches
- Mix the tuna salad. In a small bowl, combine 1 can of albacore tuna (in water), 4 tablespoons (56 grams) of mayonnaise, 1 tablespoon (14.79 milliliters) of lemon juice, 1 teaspoon (0.1 gram) of dill weed, and 1 diced pickle.
- Add the fillings. Spread the tuna salad equally between two large flour tortillas and put two Romaine lettuce leaves on each. Try to center the ingredients down the middle of each tortilla.
- Roll it up. Starting at the bottom, roll the tortillas tightly. Poke sandwich toothpicks down the center to help it keep its shape. Cut into 1 to 1 ½-inch slices. Serve immediately or refrigerate for later.
🔪 Taco Pinwheel Sandwich
Taco Pinwheel Ingredients
- Large Flour Tortillas - 2 large tortillas. Try different flavors!
- Leftover Taco Meat - 6 ounces of cooked ground beef taco meat, chicken, steak, or anything else you’d like will work. Make sure that everything is finely chopped up so you don't end up with oddly shaped pinwheels!
- Cream Cheese - 4 ounces of cream cheese. Set your cream cheese out for about 30 minutes before using it to soften it up.
- Taco Seasoning Mix - 1 tablespoon of Taco seasoning is what really makes that magical Mexican flavor!
- Shredded Cheddar Cheese - 2 ounces of shredded cheddar. I love sharp cheddar!
- Chopped Green Leaf Lettuce - 2 ounces of chopped green leaf lettuce.
- Black Olives - 20 black olives, sliced. These salty pieces balance out the creaminess of the cream cheese.
How To Make Taco Pinwheel Sandwiches
- Prepare the taco meat. Mix 4 ounces (113.4 grams) of cream cheese, 6 ounces (170 grams) of leftover taco meat, and 1 tablespoon (2.5 grams) of taco seasoning mix in a small bowl. Combine thoroughly.
- Add the fillings. Spread the cream cheese mixture over two large flour tortillas. Layer half the remaining ingredients in each tortilla: 1 ounce (56.7 grams) of green leaf lettuce, 1 ounce (56.7 grams) of shredded cheddar cheese, and 10 sliced black olives. Try to keep everything centered down the middle.
- Roll it up. Starting at the bottom, tightly roll the tortillas. Poke sandwich toothpicks down the center to help it keep its shape. Cut into 1 to 1 ½-inch slices. Serve immediately or refrigerate for later.
🔪 BLT Sandwich Pinwheels
BLT Pinwheel Ingredients
- Large Flour Tortillas - 2 large tortillas. Try different flavors!
- Cream Cheese - 4 ounces of cream cheese. Set your cream cheese out for about 30 minutes before using it to soften it up.
- Cooked and Chopped Bacon - 4 pieces of bacon, cooked and chopped.
- Tomato - Half of a tomato, chopped. Try one fresh out of the garden!
- Romaine Lettuce - 4 leaves of Romaine lettuce. Make sure to wash this and pat it dry.
How To Make BLT Pinwheel Sandwiches
- Prepare the cream cheese. Add 4 ounces (113.4 grams) of cream cheese, ½ a chopped tomato, and 4 pieces of crumbled bacon to a small bowl. Combine thoroughly.
- Add the fillings. Spread the cream cheese mixture evenly between two large flour tortillas and sprinkle with 4 chopped Romaine lettuce leaves.
- Roll it up. Starting at the bottom, tightly roll the tortillas. Poke sandwich toothpicks down the center to help it keep its shape. Cut into 1 to 1 ½-inch slices. Serve immediately or refrigerate for later.
🥗 What To Serve With
These are best served cold, family-style, on a big platter. Garnish the plate with some pieces of lettuce, kale, or parsley. The tasty sandwich pinwheels make excellent lunches, dinners, snacks, and easy appetizers!
If you are hosting a party, try serving different variations so there's something for everyone! I like making a spread with a few different pinwheel flavors and some easy party appetizers. Enjoy!
📖 Variations
While the 5 pinwheel flavors above are some of my favorites, the combinations of tasty fillings you can try are practically endless! Here are a few great ideas:
Ham
Ham & Cheese - Use 2 large burrito tortillas and spread 2 tablespoons of cream cheese onto each tortilla. Layer deli ham slices and sliced cheddar cheese (or your favorite cheese) over the cream cheese layer. Roll, chill, slice, and serve.
Hawaiian (ham and pineapple) - Use 2 large burrito-sized tortillas and combine 4 ounces of softened cream cheese with about 5 ounces (¼ cup) of drained pineapple chunks and 1 thinly sliced green onion.
Combine the cream cheese filling ingredients and spread evenly over the tortillas, then top each tortilla with 4 slices of deli ham. Roll, chill, slice, and serve when ready!
Pickle Dip (with ham) - Use 2 large burrito tortillas. Dice up ½ cup each of dill pickles and ham, then combine them with about 6 ounces of softened cream cheese. Spread the pickle dip filling on each tortilla, wrap, chill, slice, then serve.
Turkey
Turkey or Chicken Bacon Ranch - Start with 2 large burrito-sized tortillas, then combine 4 ounces (½ a brick) of softened cream cheese with ½ tablespoon of ranch seasoning, 1 tablespoon of milk, 2 tablespoons chopped chives, ½ cup shredded cheddar cheese, and 4-6 slices cooked bacon (diced).
Stir the cream cheese filling mixture until smooth, then spread evenly between the two tortillas. Layer a few leaves of romaine or green leaf lettuce on each tortilla, then top with 3-4 slices of deli turkey meat or deli-sliced chicken breast. Roll, chill, slice, and serve.
Turkey Avocado - Use 2 large tortillas and mash about ½ of a medium-sized avocado to spread on the tortillas. Spread the avocado layer, then add 4 slices of turkey topped with 2 slices of Swiss cheese. Add romaine lettuce or baby leaf spinach plus bacon if desired (1-2 strips of crisped bacon). Roll up the tortillas snugly, chill, slice, and serve.
Turkey Pesto - Use 2 large burrito tortillas and combine 4 ounces of softened cream cheese with ¼ cup of basil pesto until smooth and creamy. Spread the pesto cream cheese filling over each tortilla, then place 3 slices of turkey deli meat down the center of each tortilla.
Top with romaine lettuce or baby spinach leaves (or a combination of spinach and arugula) and a sprinkle of chopped red bell peppers if desired. Roll up the wraps, chill, slice, and take for a great lunch!
More Tasty Ideas
Buffalo Chicken Dip - Use 2 large tortillas and finely dice up between 1 to 1 ½ cups of cooked chicken. Combine 4 ounces softened cream cheese with 2-3 tablespoons of Frank's Red Hot Original Sauce, 1 tablespoon each of finely crumbled bleu cheese and finely chopped green onion, ¼ cup shredded colby jack cheese, and salt and pepper to taste.
Mix the buffalo cream cheese filling until smooth, then stir in the diced chicken and combine until thoroughly coated. Spread the filling evenly over both tortillas, wrap tightly, chill, slice, and serve.
Veggie (vegetarian) - Use 2 large burrito tortillas and combine 4 ounces (half a brick) of softened cream cheese with your favorite veggies. Use approximately ¼ cup each of 4-5 vegetables like celery, onion, bell pepper, cherry tomatoes, green onions, broccoli, etc. Spread the cream cheese over both tortillas, wrap, chill, slice, and serve.
💭 Angela's Pro Tips & Notes
- Chilling Before Slicing: Refrigerate your sandwiches for 30 minutes before slicing. This cooling period helps the ingredients 'gel' together, ensuring your pinwheels stay intact and don't unroll during cutting.
- Bread Alternatives: Not a fan of tortillas and wraps? No problem! You can easily substitute them with your favorite sandwich bread. Simply trim off the crusts and use a rolling pin to flatten the bread before adding your fillings.
- Moisture Barrier: When using wet ingredients in your pinwheels, place a layer of lettuce between the tortilla and the fillings. This acts as a barrier, preventing the tortilla from becoming soggy.
- Prep Ahead: You can prepare the sandwich toppings the night before and store them separately. This makes assembly quick and easy when you're ready to make your pinwheels.
- Drying Lettuce Leaves: If using washed lettuce leaves, make sure to pat them dry completely. This step is crucial to prevent your pinwheel sandwiches from getting soggy.
- Clean Cuts for Presentation: For a neat presentation, especially when serving at parties, wipe your knife blade clean between each slice. This ensures each pinwheel looks sharp and clean.
🥡 Storing
You can store them in the fridge safely for up to four days. Keep them tightly wrapped in plastic and in an airtight container for best preservation.
Do note, however, that if you are using an ingredient that is likely to 'seep' liquid (like tomatoes), the pinwheels will be best if they are prepped but not assembled until ready to serve. Or, place the ingredients like pickles and tomatoes in the center with a barrier around them.
Freezing
Surprisingly, these sandwiches can be frozen. In order to keep them from sticking together, freeze them laid out individually on a baking sheet before transferring them to an airtight container. Lettuce leaves will not freeze well, so either omit or remove them before freezing.
Once frozen, remove as much air as possible from your packaging, as the pinwheels are prone to freezer burn. They should be thawed and eaten within two months of freezing for best results.
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❓ Recipe FAQs
Absolutely! That is one of their best qualities. Besides flavor, of course. These little sandwiches can be assembled the night before they will be eaten. In fact, it’s actually recommended. The flavors will have a chance to blend, and they will be less likely to come unrolled if they sit in the fridge for a few hours. Just make sure to wrap each “parent” sandwich in plastic before putting it on a plate or into an airtight container (slice once chilled). This keeps the tortilla from drying out. They will be good for up to 24 hours.
While it’s a common ingredient in these types of sandwiches, there’s no rule saying it’s required. Cream cheese is used to add flavor and to help bind the sandwich together. In other words, without the cream cheese, you need something to make it stick together.
I would suggest trying mayonnaise or hummus in the club sandwich and BLT styles and sour cream in the taco version. The Italian sandwich style would be tasty with a tapenade, pesto, or any other type of soft cheese. Try any of my cream cheese substitutes!
While any large tortilla will do, I have found that it pays to buy the brand that you already like and that you have found to hold up well to taco fillings. Use normal flour tortillas, wheat flour tortillas, flavored tortillas or wraps, or low-carb wraps. All have great results!
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📖 Recipe Card
Pinwheel Sandwiches
Ingredients
Club Sandwich Pinwheels
- 2 large flour tortillas (store bought 12" tortillas or homemade)
- 4 oz cream cheese (softened to room temperature)
- 8 slices ham
- 8 slices turkey (or chicken)
- 4 slices provolone or Swiss cheese (any cheese will do)
- 4 slices bacon (cooked)
- 1 tomato (sliced)
- 4 Romaine lettuce leaves (washed and pat dry)
Italian Sandwich Pinwheels
- 2 flour tortillas (store bought 12" tortillas or homemade)
- 4 oz cream cheese (softened to room temperature)
- 3 tablespoon Italian dressing (homemade or store bought)
- 2 tablespoon basil (fresh or dried)
- 16 slices pepperoni (or less if going lighter)
- 16 slices salami (or less if going lighter)
- 6 slices provolone cheese slices
- 20 black olives (sliced)
- 4 Romaine lettuce leaves (washed and pat dry)
Tuna Salad Sandwich Pinwheel
- 2 large flour tortillas (store bought 12" tortillas or homemade)
- 1 can albacore tuna (in water) (drained)
- 4 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dill weed
- 1 pickle (diced)
- 4 Romaine lettuce leaves (washed and pat dry)
Taco Sandwich Pinwheels
- 2 large flour tortillas (store bought 12" tortillas or homemade)
- 6 oz leftover taco meat (ground beef, chicken, steak, etc)
- 4 oz cream cheese (softened to room temperature)
- 1 tablespoon taco seasoning mix
- 2 oz cheddar cheese (shredded)
- 2 oz green leaf lettuce (chopped)
- 20 black olives (sliced)
BLT Sandwich Pinwheels
- 2 large flour tortillas (store bought 12" tortillas or homemade)
- 4 oz cream cheese (softened to room temperature)
- 4 pieces bacon (cooked, chopped)
- ½ tomato (fresh, chopped)
- 4 Romaine lettuce leaves (washed and pat dry)
Instructions
Club Sandwich Pinwheels
- Spread the cream cheese over the 2 tortillas.
- Add half the fillings to each tortilla, layer in the ham, turkey, cheese, cooked bacon, tomato, and lettuce. (Try and center the ingredients down the middle line of the tortilla.)
- Carefully, tightly roll the tortillas from the bottom up. Using sandwich toothpicks poke through the roll down the center so the roll will keep its shape. Cut each segment about 1 inch wide. Either refrigerate for later or serve right away.
Italian Sandwich Pinwheels
- In a small bowl combine the cream cheese with the basil and Italian dressing. Mix well.
- Spread the cream cheese mixture over the tortillas.
- Add half the sandwich fillings to each tortilla, layering in the pepperoni, salami, cheese, olives, and lettuce. (Try and center the ingredients.)
- Tightly roll the tortillas from the bottom up. Using sandwich toothpicks poke through the roll down the center so the roll will keep its shape. Cut each segment about 1 inch wide. Either refrigerate for later or serve right away, enjoy!
Tuna Salad Sandwich Pinwheels
- In a small mixing bowl combine tuna, mayo, dill, pickle, and lemon juice. Mix well.
- Spread the tuna mixture over the tortillas. Top with leaf lettuce. (Try and center the ingredients down the middle line of the tortilla.)
- Tightly roll the tortillas from the bottom up. Using sandwich toothpicks poke through the roll down the center so the roll will keep its shape. Cut each segment about 1 inch wide. Either refrigerate for later or serve right away.
Taco Sandwich Pinwheels
- In a small bowl combine the cream cheese, taco meat, and taco seasoning. Mix well.
- Spread the taco mixture over the tortillas. Layer in lettuce, cheese, and black olives. (Try and center the ingredients down the middle line of the tortilla.)
- Tightly roll the tortillas from the bottom up. Using sandwich toothpicks poke through the roll down the center so the roll will keep its shape. Cut each segment about 1 inch wide. Either refrigerate for later or serve right away.
BLT Sandwich Pinwheels
- In a small mixing bowl combine cream cheese, bacon, and tomato. Mix well.
- Spread the cream cheese mixture over the tortillas. Sprinkle with lettuce.
- Tightly roll the tortillas from the bottom up. Using sandwich toothpicks poke through the roll down the center so the roll will keep its shape. Cut each segment about 1 inch wide. Either refrigerate for later or serve right away.
Notes
- Sometimes the pinwheels will not want to hold their shape while slicing, so the best practice is to refrigerate for 30 minutes before slicing, so the sandwiches stay together better.
- Depending on the thickness of your slices (between 1 to 1 ½-inch pinwheels) you should yield 8-10 sandwiches per 12-inch burrito-sized flour tortilla.
Candie Walters says
These pinwheel wrap sandwiches are fantastic! I love how you put so many different recipes in one place. I have bookmarked this page to make all of these for upcoming parties! Thank you so much, Candie
Carla says
I love the Italian pinwheel sandwiches! Delicious!!!
Amy R says
I love these pinwheel sandwiches I have made all of them for my cousin's birthday party and they were such a hit, thank you!
Baltisraul says
I made turkey pinwheels but used the cream cheese for a spread on top. I combined the soft cream cheese with 2 finely diced Claussen dill pickles. Spread evenly on one side. They just vanished at our Super Bowl get together. Since we were all Cincy Bengals fans, I had a big pot of Skyline chili too!
Chris A says
Made the club sandwich & Italian combo for a New Year's Eve lunch. They were a big hit! Rolled them the day before & sliced them right before serving. That worked perfectly. Thanks for the tip about being careful about wet ingredients. I tucked thinly sliced tomatoes & roasted red peppers in the middle of other ingredients & had no issue with them making the pinwheels soggy. I will definitely be making them again soon 😋
Anonymous says
thank you so much .my son just asked for pinwheel sandwiches,it a long time I had not do any so I'm a little dusty
Angela @ BakeItWithLove.com says
We hope that you both enjoy them!