• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Breakfast
    • Side Dishes
    • Desserts
  • Dinners
  • Easter
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Breakfast
    • Side Dishes
    • Desserts
  • Dinners
  • Easter
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Breakfast
      • Side Dishes
      • Desserts
    • Dinners
    • Easter
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Sandwiches

    Angela @ BakeItWithLove.com · 5 Comments

    Pinwheel Sandwiches

    Jump to Recipe
    Pinwheel sandwiches pin with collage photo and text header.

    Easy pinwheel sandwiches are super tasty, versatile, and fun to serve up as a lunch, snack, or appetizer for holidays and game days too! These make-ahead sandwiches are rolled up in tortillas or flattened sandwich bread and absolutely loved by everyone! No matter if they're a favorite part of your everyday lunches or served up for the Super Bowl, these pinwheel appetizers are always a hit!

    Party-Worthy Pinwheel Appetizers

    Delve 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.

    Pinwheel sandwiches collage showing 5 different rollup flavors.
    Tasty pinwheel sandwiches are a great cold lunch to pack all week and a super finger-food-friendly party appetizer!
    Jump to:
    • Party-Worthy Pinwheel Appetizers
    • 🤔 What Are Pinwheel Sandwiches?
    • ❤️ Why You'll Love This Recipe!
    • 💭 Angela's Tips & Recipe Notes
    • 📖 Variations
    • Club Sandwich Pinwheels
    • 🥡 Storing
    • ❓ FAQ
    • 📋 Recipe
    • 💬 Comments

    Want More Recipes? Enter your email below and we'll send them straight to your inbox!

    * indicates required

    Having a party? Pinwheel sandwiches can be appetizers, snacks, or even the main event. They also make easy school lunches. And if the kiddos can’t decide which kind they want, give them one of each!

    With a grand total of ten minutes of prep time, you can be in and out of the kitchen in less time than it takes to air an episode of MasterChef!

    🤔 What Are Pinwheel Sandwiches?

    Pinwheel sandwiches are mini-sandwiches that have been rolled up in either a flour tortilla (or tortilla wrap) or flattened bread. The sandwiches are extremely versatile and can be filled with practically any sandwich combo that you love!

    Once filled, simply roll up the sandwiches, slice, and serve! Let your kids enjoy them as an easy finger-food lunch, take them as your own cold lunch to work, or serve them as an appetizer.

    ❤️ Why You'll Love This Recipe!

    • It makes quick and easy appetizers!  These mini sandwiches are perfect for parties and can cater to everyone’s tastes. Make a variety and no one will be able to resist!
    • It’s school lunch and kid-friendly!  Not only do these easy sandwiches hold up well in a lunchbox, but they’re tasty enough that even the kids will be excited to see these on the table!
    • It’s easy to change the ingredients! Just swap out a few of the toppings to completely change it up or customize any flavor combo to your liking!

    💭 Angela's Tips & Recipe Notes

    • Refrigerate for 30 minutes before slicing. Sometimes sandwiches can be unruly and unroll when cutting. In order to deal with this, cool them down in the fridge for a while to get them to stick together. This helps to 'gel' everything together and keep your tidy pinwheels in place best.
    • Not a fan of tortillas and wraps? You can also make these using your favorite sandwich bread.  Just trim off the crust and use a rolling pin to flatten it out before adding the fillings.
    • If you’re using wet ingredients in your pinwheels, make a moisture barrier between the tortilla and anything that might make it soggy. They aren’t known for their absorption, but occasionally it happens. Lettuce works well for this. 
    • You can also prep the sandwich toppings the night before and store them separately until assembly.  
    • When using washed lettuce leaves, they should be pat dry until completely dry. This is another way to prevent your pinwheel sandwiches from getting soggy.
    • For the sake of presentation, wipe your knife blade clean between slices. Your slices will look a lot sharper (and definitely cleaner) if you quickly wipe down the blade of your knife between each slice of your tortilla roll-ups. If it's your personal lunch, it doesn't matter but when party planning you certainly don't want to miss this important step!

    📖 Variations

    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!).

    Enjoy all of these amazingly tasty sandwich roll-ups!

    Club Sandwich Pinwheels

    Club pinwheel sandwiches sliced and served on black plate.
    • Large Flour Tortillas - Tortillas are a fun way to shake up your sandwiches!
    • Cream Cheese - Tangy, creamy, and delicious! Set your cream cheese out for about 30 minutes before using to soften it up.
    • Sliced Ham - Lunch meat or deli-style ham and turkey (below) is easiest to roll up.
    • Sliced Turkey - Turkey adds extra protein to this classic combo!
    • Provolone or Swiss Cheese - Pick your favorite.
    • Cooked Bacon - There’s nothing like the smell of bacon cooking.  
    • Sliced Tomato - Try one fresh out of the garden!
    • Romaine Lettuce - Make sure to wash this and pat it dry.
    1. Start with cream cheese. Spread 4 oz. of cream cheese over 2 large flour tortillas. 
    2. 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, ½ a tomato, and 2 Romaine lettuce leaves in each. 
    3. 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. 

    Italian Pinwheel Sandwiches

    Italian pinwheel sandwiches sliced on wooden cutting board.
    • Large Flour Tortillas - Tortillas are a fun way to shake up your sandwiches!
    • Cream Cheese - Tangy, creamy, and delicious! Set your cream cheese out for about 30 minutes before using to soften it up.
    • Italian Dressing - Use store-bought or try making your own.
    • Basil - You can use 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 - Use less if you’d like a lighter sandwich.
    • Sliced Salami - The more meat you add, the heavier they will be.
    • Provolone Cheese Slices - This delicious cheese adds a mild salty flavor with a slightly sweet finish. Yum!
    • Black Olives - These salty pieces balance out the creaminess of the cream cheese.
    • Romaine Lettuce - Make sure to wash this and pat it dry.
    1. Prepare the cream cheese. In a small bowl, mix 4 oz. of cream cheese with 2 tablespoons of basil and 3 tablespoons of Italian dressing.
    2. Spread it on the tortillas. Using a knife or small spatula, spread the cream cheese mix evenly between two large, flour tortillas.
    3. 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.
    4. 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. 

    Tuna Salad Pinwheel Sandwiches

    Tuna salad pinwheel sandwiches cut and stacked on plate.
    • Large Flour Tortillas - Tortillas are a fun way to shake up your sandwiches!
    • Albacore Tuna (in water) - Tuna always makes me think of summer lunches growing up.
    • Mayonnaise - If you really want to pack in the flavor, try making your own!
    • Lemon Juice - Citrus really kicks this up a notch.
    • 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 - Is there anything better than a fresh pickle on sandwiches?
    • Romaine Lettuce - Make sure to wash this and pat it dry.
    1. Mix the tuna salad. In a small bowl, combine 1 can of albacore tuna (in water), 4 tablespoons of mayonnaise, 1 tablespoon of lemon juice, 1 teaspoon of dill weed, and 1 diced pickle.
    2. 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.
    3. 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. 

    Taco Pinwheel Sandwiches

    Taco pinwheel sandwiches cut and served on white plate.
    • Large Flour Tortillas - Tortillas are a fun way to shake up your sandwiches!
    • Leftover Taco Meat - 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 - Tangy, creamy, and delicious! Set your cream cheese out for about 30 minutes before using to soften it up.
    • Taco Seasoning Mix - This is what really makes that magical Mexican flavor!
    • Shredded Cheddar Cheese - I love sharp cheddar!
    • Chopped Green Leaf Lettuce - Make sure to wash this and pat it dry.
    • Black Olives - These salty pieces balance out the creaminess of the cream cheese.
    1. Prepare the taco meat. Mix 4 oz. of cream cheese, 6 oz. of leftover taco meat, and one tablespoon of taco seasoning mix in a small bowl. Combine thoroughly.
    2. Add the fillings. Spread the cream cheese mixture over two large, flour tortillas. Layer half the remaining ingredients in each tortilla: 1 oz. green leaf lettuce, 1 oz. shredded cheddar cheese, and 10 sliced black olives. Try to keep everything centered down the middle.
    3. 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 Pinwheel Sandwiches

    BLT sandwich pinwheel sliced and shown closeup.
    • Large Flour Tortillas - Tortillas are a fun way to shake up your sandwiches!
    • Cream Cheese - Tangy, creamy, and delicious! Set your cream cheese out for about 30 minutes before using to soften it up.
    • Cooked and Chopped Bacon - There’s nothing like the smell of bacon cooking.
    • Tomato - Try one fresh out of the garden!
    • Romaine Lettuce - Make sure to wash this and pat it dry.
    1. Prepare the cream cheese. Add 4 oz of cream cheese, ½ a chopped tomato, and 4 pieces of crumbled bacon to a small bowl. Combine thoroughly. 
    2. Add the fillings. Spread the cream cheese mixture evenly between two large, flour tortillas and sprinkle with 4 chopped Romaine lettuce leaves.  
    3. 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. 

    These are best served cold, family-style on a big platter. Garnish the plate with a couple of pieces of lettuce, kale, or parsley.  The tasty sandwich pinwheels make excellent lunches, dinners, snacks, and super appetizers!

    >>>>See all of my recipes HERE<<<<

    More Great Flavor Combinations!

    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.

    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 crisped bacon). Roll up the tortillas snugly, chill, slice, and serve.

    Pickle Dip (with ham) - Use our standard 2 large burrito tortillas. Dice up a 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.

    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.

    Turkey Pesto - Use 2 large burrito tortillas and combine 4 ounces softened cream cheese with ¼ cup 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!

    Veggie - 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.

    Hawaiian (ham and pineapple) - Use 2 large burrito-sized tortillas and combine 4 ounces 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!

    🥡 Storing

    Refrigerating Pinwheel Sandwiches

    You can store pinwheel sandwiches 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) that 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 Pinwheels

    Surprisingly, these sandwiches can be frozen. In order to keep them from sticking together, freeze individually, laid out on a baking sheet before transferring them to an airtight container. Note that lettuce leaves will not freeze well, so either omit them 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.

    ❓ FAQ

    Can I make these (pinwheel sandwiches) ahead of time?

    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--before they are cut--in plastic before putting it on a plate or into an airtight container. This keeps the tortilla from drying out. They will be good for up to 24 hours.

    I don't like cream cheese. Any ideas on a substitute?

    Not everyone likes cream cheese. 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. You could really stray from the original by adding mozzarella and serving them hot!
    The options are endless with these. Be as traditional or creative as you want - It’s really hard to mess them up! And if you’re having trouble with pinwheels unrolling, just use a toothpick to bind them.

    Is there a type of tortilla that's best for making pinwheel sandwiches?

    No, not really. Although I have found that it pays to buy the brand that you a) already like and that b) you have found to hold up well to taco fillings. Plus, some digging for the freshest 'use by' date is helpful too.
    Use normal flour tortillas, wheat flour tortillas, flavored tortillas or wraps, and low carb wraps all with great results! I absolutely love using the sun-dried tomato basil, garlic herb, jalapeno cheddar, sweet Hawaiian, chickpea cilantro, and spinach herb wraps for added color and flavorful flair!

    📋 Recipe

    Square collage image of pinwheel sandwiches.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 133 reviews

    Pinwheel Sandwiches

    Easy pinwheel sandwiches are super tasty, versatile, and fun to serve up as a lunch, snack, or appetizer for holidays and game days too! These make-ahead sandwiches are rolled up in tortillas or flattened sandwich bread and absolutely loved by everyone! No matter if they're a favorite part of your everyday lunches or served up for the Super Bowl, these pinwheel appetizers are always a hit!
    Author | Angela
    Servings: 10 servings/tortilla
    Calories: 163kcal
    Prep 10 minutes
    Cooking 0 minutes
    Total Time 10 minutes
    Pin Recipe Share on Facebook

    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.
      4 oz cream cheese, 2 large flour tortillas
      Club pinwheel sandwiches sliced and served on black plate.
    • 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.)
      8 slices ham, 8 slices turkey, 4 slices provolone or Swiss cheese, 4 slices bacon, 1 tomato, 4 Romaine lettuce leaves
    • 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.
      4 oz cream cheese, 3 tablespoon Italian dressing, 2 tablespoon basil
      Italian pinwheel sandwiches sliced on wooden cutting board.
    • Spread the cream cheese mixture over the tortillas.
      2 flour tortillas
    • Add half the sandwich fillings to each tortilla, layering in the pepperoni, salami, cheese, olives, and lettuce. (Try and center the ingredients.)
      16 slices pepperoni, 16 slices salami, 6 slices provolone cheese slices, 20 black olives, 4 Romaine lettuce leaves
    • 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.
      1 can albacore tuna (in water), 4 tablespoon mayonnaise, 1 tablespoon lemon juice, 1 teaspoon dill weed, 1 pickle
      Tuna salad pinwheel sandwiches cut and stacked on plate.
    • Spread the tuna mixture over the tortillas. Top with leaf lettuce. (Try and center the ingredients down the middle line of the tortilla.)
      4 Romaine lettuce leaves, 2 large flour tortillas
    • 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.
      6 oz leftover taco meat, 4 oz cream cheese, 1 tablespoon taco seasoning mix
      Taco pinwheel sandwiches cut and served on white plate.
    • 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.)
      2 oz cheddar cheese, 2 oz green leaf lettuce, 20 black olives, 2 large flour tortillas
    • 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.
      4 oz cream cheese, ½ tomato, 4 pieces bacon
      BLT sandwich pinwheel sliced and shown closeup.
    • Spread the cream cheese mixture over the tortillas. Sprinkle with lettuce.
      2 large flour tortillas, 4 Romaine lettuce leaves
    • 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.

    Equipment You May Need

    Mixing Bowl
    Chef's Knife
    Cutting Board

    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.
    *** Nutrition calculation is based only the Club Sandwich Pinwheels.

    Nutrition

    Calories: 163kcal (8%) | Carbohydrates: 4g (1%) | Protein: 10g (20%) | Fat: 12g (18%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg (13%) | Sodium: 403mg (18%) | Potassium: 167mg (5%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 1089IU (22%) | Vitamin C: 2mg (2%) | Calcium: 69mg (7%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best pinwheel recipes, how to make pinwheel sandwiches, pinwheel appetizers, Pinwheel Sandwiches, tortilla roll ups
    Course Appetizers, Lunch Recipes, Snack
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Birria Tacos (Tacos de Birria)
    What To Serve With Enchiladas »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print

    Reader Interactions

    Comments

    1. Amy R says

      August 12, 2022 at 12:06 pm

      5 stars
      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!

      Reply
    2. Baltisraul says

      February 16, 2022 at 9:58 am

      5 stars
      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!

      Reply
    3. Chris A says

      January 02, 2022 at 12:28 pm

      5 stars
      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 😋

      Reply
    4. Anonymous says

      December 23, 2021 at 4:18 pm

      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

      Reply
      • Angela @ BakeItWithLove.com says

        December 23, 2021 at 9:15 pm

        We hope that you both enjoy them!

        Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Easter Recipes

    • Bunny Butt Cookies
    • Coconut Loaf Cake
    • Easter Lamb Dinner Menu
    • Candied Carrots
    • Easter Desserts
    • Easter Brunch Ideas
    • Easter Lunch Ideas
    • Traditional Easter Dinner Menu

    Dinner Ideas

    • Honey Sesame Chicken
    • Mirliton Recipes
    • Chicken Sausage with Apples, Onions, Potatoes
    • Saturday Night Dinner Ideas
    • Instant Pot Chicken Soup
    • Zucchini Boats With Ground Beef
    • Instant Pot Porketta Roast
    • Slow Cooker Pork Loin
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    CroatianCzechDanishDutchEnglishFrenchGermanItalianJapaneseMalayPortugueseRussianSwedishTurkish

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2023 Bake It With Love