Pinwheel Sandwiches

Isabella

Pinwheel Sandwiches are colorful, bite-sized party appetizers made with creamy ranch spread, savory deli meats, cheese, and crisp lettuce rolled inside soft flour tortillas. Perfect for gatherings, lunchboxes, and make-ahead entertaining, these easy spiral sandwiches are as beautiful as they are delicious.

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Prep Time 30

Total Time 30

Servings: 64 pieces

Course: Appetizer, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

For the Creamy Spread
¾ cup mayonnaise full-fat recommended for best texture
2 tablespoons ranch seasoning mix store-bought or homemade blend
For the Sandwich Base
8 large 10-inch flour tortillas (soft and pliable for easy rolling)
For the Filling
8 ounces sliced American or cheddar cheese thinly sliced for smooth layering
1 pound deli-sliced baked ham thin slices work best for tight rolls
1 pound deli-sliced turkey breast choose roasted or oven-browned variety
16 butter lettuce leaves washed and dried thoroughly
Using soft flour tortillas ensures flexibility during rolling while butter lettuce adds freshness and a slight crunch without overpowering the flavor.

Method

In a small mixing bowl, combine the mayonnaise and ranch seasoning mix. Stir until smooth and fully blended.
Lay one tortilla on a clean, flat surface. Spread about 1 tablespoon of the ranch mayonnaise evenly over the tortilla, leaving a 1/2-inch border at the top edge.
Arrange 2–3 slices of cheese over the bottom two-thirds of the tortilla to create a moisture barrier.
Layer ham slices evenly over the cheese, followed by turkey slices. Slightly overlap the slices for even coverage without stacking too thickly.
Place 2–3 dry butter lettuce leaves on top of the meat layer.
Starting from the bottom, roll the tortilla tightly upward, applying gentle pressure to create a compact roll. Press lightly along the top edge to seal.
Place the rolled tortillas seam-side down on a baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour for cleaner slicing.
Trim the ends with a sharp serrated knife, then slice each roll into 1-inch thick rounds. Arrange upright on a serving platter and serve chilled.

Notes

For best results, use fresh, soft tortillas and thoroughly dry lettuce to prevent sogginess. Customize with sliced tomatoes, spinach, roasted red peppers, or jalapeños for extra flavor. For a vegetarian version, substitute meats with grilled vegetables or hummus. Store unsliced rolls tightly wrapped in the refrigerator for up to 24 hours and slice just before serving.