Summer Pinwheels

Summer Pinwheels

I made these pinwheel sandwiches the other day to specifically take on a picnic. A picnic with Alpacas. Yes!! It was so much fun! And again, it was hot as heck so these really cold pinwheels along with some very chilled Cucumber Salad was just perfect for the picnic.

I don’t particularly like tomatoes and my husband doesn’t particularly like lettuce but when combining those two items in this pinwheel, the flavors all mesh into something that is just delightful. Every ingredient compliments the next. It is definitely a “keeper” recipe that I will make again.

The recipe does make quite a few so keep that in mind. I also had left over ham and salami. I’ll likely purchase less next time, just to cut the cost down a bit.

Overall, these were just fabulous. A win-win!!

Bon appétit!

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Summer Pinwheels


  • 6 to 8 large flour burrito size tortillas
  • 1.5 pounds of shaved ham
  • 1 pound of shaved salami
  • 3 cups of shredded iceberg lettuce
  • 3 roma tomatoes cut into thin slices
  • 1 medium red onion, thinly sliced
  • dill pickle slices
  • 1.5 cups cream cheese
  • 1 packet of powdered Italian Salad Dressing


  1. Soften your cream cheese and add to a bowl with the packet of Italian Salad dressing, mix by hand vigorously until fluffy or use an electric mixer.
  2. Use a spreader and spread the cream cheese on the tortilla making sure the cream cheese gets all the way to the edges. This is the binder that holds the pinwheels together.
  3. On one third of the tortilla layer first the ham, press down a little bit so that it sticks in the cream cheese, then add the onions, tomatoes, pickles, a decent amount of the shredded lettuce and then a layer of salami.
  4. Start rolling the tortilla from the side with the filling, you will have to tuck the fillings in as you roll.
  5. Make sure the tortilla is sealed at the closure, you can use additional cream cheese if needed to “glue” it closed.
  6. Repeat the process until all your tortillas are filled and rolled, place on a baking sheet, cover with plastic wrap and refrigerate for at least 2 hours and up until twenty four hours.
  7. Using a cutting board and sharp knife, begin slicing the tortillas. I keep a damp paper towel so that I can wipe my knife off in between cuts. Cut the end off the rolled tortilla first, the part that doesn’t have a lot of filling, you can snack on these. Then make even 1.5 inch round cuts so that the rollers are all even.
  8. Place on a platter and add shredded lettuce and pickles for garnish. You can also serve with some kind of dressing or pickled veggies in the center.
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