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    You are here: Home / Appetizers / Turkey Pesto Pinwheels with Smoked Provolone

    Turkey Pesto Pinwheels with Smoked Provolone

    Last Updated September 7, 2021. Published September 7, 2021 By Lorie 2 Comments

    This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Turkey pesto and smoked provolone tortilla pinwheel with toothpick.

    Loaded with fresh ingredients, these Pesto Turkey Pinwheels are perfect for a simple lunch, party platter or even a snack. Smoked provolone pairs well with this turkey and wrapped in a pesto cream cheese mixture that you will be coming back for more again and again!

    Turkey pinwheels with cream cheese and pesto with toothpick on parchment.

    I am a big fan of a classic turkey sandwich or wrap. Sometimes, you just have to shake things up though, and these Turkey Pesto Pinwheels are my favorite way to step outside of the turkey sandwich box.

    Perfect for a simple appetizer but also a great lunchbox item as well. You will love these simple, delicious tortilla snacks!

    Why you will love these Pesto Pinwheels:

    • They are super simple to make.
    • You can easily prep these in minutes with a few short cuts.
    • Can be a simple lunch or a fun party appetizer.
    • A fun way to change up your same old turkey sandwich.

    Ingredients:

    For the pesto:

    • basil
    • parmesan
    • pine nuts: I prefer pine nuts but they can be pricey. You an opt for walnuts if desired.
    • lemon juice
    • olive oil
    • spinach

    For the Pinwheels:

    • cream cheese
    • turkey: I had mine sliced at a medium thickness.
    • smoked provolone: regular will work well if you can't find it!
    • tortillas: 10 inches, flour tortillas, whole grain tortillas--whatever you love!

    Step-by-step Instructions:

    Start by making the pesto for these turkey pinwheels.

    Add the spinach, basil, parmesan, pine nuts, garlic, salt, pepper and crushed red pepper (optional) into a food processor. Process until the ingredients are broken down. (steps 1-2)

    Scrape down the sides, close the food processor. Turn it back on and add in the olive oil slowly until desired thickness. You can add more if desired. I like this pesto to be slightly on the thick side, and not too runny. (step 3)

    Pesto ingredients in food processor being processed into pesto.

    Assembling the pesto pinwheels:

    Time to put the pesto pinwheels together!

    • Combine the softened cream cheese and ¼ cup of the pesto. Stir well to combine until smooth. (steps 1-2)
    • Spread the pesto cream cheese mixture over each of the tortillas, leaving about 1 inch of the edge of the tortilla empty. (step 3)
    • Add the turkey slices and cheese. (steps 4-5)
    • Starting from the cheese side (as shown in step 5), begin to roll the tortilla very tight, tightening as you go until fully rolled. You can fold in the sides if desired but I typically do not. If some of the pesto runs out, don't worry. Just wipe it off and keep going!
    • Wrap with plastic wrap and chill for about 30 minutes for easiest slicing. It is not fully necessary though. You can also eat these pesto pinwheels as is without slicing.
    Pesto pinwheels step by step photos including tortillas, pesto, turkey and cheese rolled up into tortilla.

    Tips and Recipe Notes:

    • If you are short on time, you can use pre-made pesto. The color green won't be as vibrant but other than that, the flavor should still be great!
    • You can prep these turkey pinwheels up to one day in advance. When I plan to serve these for a party or gathering, I don't like to make them any farther in advance as the green will lose its vibrance in the pesto and things will start to get slightly soggy.
    • The serving size for this recipe is based on allowing 3-4 pinwheels per person. If you are wanting to make this more of a meal or sandwich, it will serve 2-3 people.
    • Make sure not to spread the pesto cream cheese mixture all the way to the ends of the tortilla. If so, you will end up with plenty of cream cheese and pesto squeezing out at you when you roll these up. Try to leave about an inch around the edge empty
    • Roll the pesto turkey pinwheels TIGHT. They will fall apart easily if you don't roll them nice and tight. This is why you want to leave empty space around the edges because the pesto will squeeze out slightly from squeezing as you roll. You can tuck the sides in when rolling to keep too much from squeezing out as well!
    Turkey pinwheels with pesto on wax paper with basil and pine nuts surrounding.

    Optional Add Ins to your pinwheels:

    If you want to add some more flavor or extras to your pinwheel sandwiches, these are some great options.

    • sun-dried tomatoes or freshly sliced tomatoes
    • a handful of spinach
    • chopped roasted red peppers
    • a drizzle of balsamic glaze
    • slices of pepperoni or salami

    Other finger food recipes:

    • Marinated Mozzarella Tomato Basil Skewers
    • BBQ Ranch Chicken Flatbread
    • Mozzarella Stuffed Turkey Meatballs
    • Air Fryer Coconut Shrimp
    • Warm Brie Crostini with Cranberry Chutney

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    Turkey Pesto pinwheel with toothpick.

    Pesto Turkey Pinwheels with Smoked Provolone

    Loaded with fresh ingredients, these Pesto Turkey Pinwheels are perfect for a simple lunch, party platter or even a snack. Smoked provolone pairs well with this turkey and wrapped in a pesto cream cheese mixture that you will be coming back for more again and again!
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: American
    Prep Time: 15 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 288kcal
    Author: Lorie Yarro

    Ingredients 

    For the Pesto:

    • 1 c basil fresh
    • ¼ c pine nuts or walnuts
    • 1 large handful baby spinach
    • 1 garlic clove
    • ¼ c olive oil
    • Juice of ½ lemon
    • 2 T grated parmesan
    • ½ teaspoon pepper
    • ½ teaspoon sea salt or to taste

    For the Pinwheels:

    • 3 oz. cream cheese, softened
    • 4 slices oven roasted turkey breast, deli sliced medium
    • 4 deli slices smoked provolone
    • 2 10-inch tortillas

    Instructions

    • In a food processor, combine basil, spinach, lemon juice, parmesan, and garlic. Process to combine and break down spinach and basil. Slowly pour in olive oil and process until smooth and to desired thickness. Add more olive oil if too thick. Season with salt and pepper to taste.
    • Transfer ¼ c of the pesto to a bowl with the softened cream cheese. Mix well to combine.
    • Assemble Pinwheels: Spread ½ of the cream cheese mixture onto a tortilla, leaving the edges free of any pesto. Layer two slices of the turkey and provolone. Roll very tightly.
    • For easier cutting, you can wrap the rolled tortilla in plastic wrap and chill for about 30 minutes before slicing. This is not 100% necessary. Enjoy!

    Notes

    • If you are short on time, you can use pre-made pesto. The color green won't be as vibrant but other than that, the flavor should still be great!
    • Make sure not to spread the pesto cream cheese mixture all the way to the ends of the tortilla. If so, you will end up with plenty of cream cheese and pesto squeezing out at you when you roll these up. Try to leave about an inch around the edge empty
    • Roll the pesto turkey pinwheels TIGHT. They will fall apart easily if you don't roll them nice and tight. This is why you want to leave empty space around the edges because the pesto will squeeze out slightly from squeezing as you roll. You can tuck the sides in when rolling to keep too much from squeezing out as well!

    Nutrition

    Calories: 288kcal | Carbohydrates: 12g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 594mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
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    Reader Interactions

    Comments

    1. Jen says

      July 19, 2019 at 3:38 pm

      5 stars
      I’d love this as a grab and go lunch option! The flavor combo is perfect!

      Reply
      • Lorie says

        July 20, 2019 at 10:06 pm

        Hope you enjoy them Jen. They are on the top of the list for me right now!!!

        Reply

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