How To Make Tortilla Pinwheels: Easy Summer Lunch


Easy to Make Tortilla Pinwheels

Tortilla pinwheels are fun to make and just as much fun to eat. The kids will love making tortilla pinwheels with you! Pair them with homemade potato salad for a great summer lunch outdoors by the pool or on the patio. Practical yet festive, tortilla pinwheels will impress any summer guest.


The trick to tortilla pinwheels is all about creative ways to present food. Traditional cold cuts, lunch meats, cheeses, and greens, along with large-sized tortillas are used to make these tortilla pinwheels. Basically, they are just a different twist on a sandwich wrap. Kids can easily make these by themselves. But it’s a lot of fun to do them together! Think of different combinations for the cheeses and cold cuts. Be sure to use the thin sliced meats and cheeses for “easy rolling!” We made roast beef & cheddar, turkey breast & provolone, ham & Swiss. We used mixed greens with baby spinach.

Brush your preference of a mixture of either olive oil or melted butter sprinkled with your choice of fresh or dried herbs on the tortilla surface. We used dried parsley, basil and peppercorn flakes in olive oil. Olive oil is a healthy choice because it contains monounsaturated fatty acids that help lower total cholesterol and stabilize blood sugar. Butter is okay too, especially for the kids. Butter contains the Omega-6 fatty acids that make our blood a bit sticky so that it will clot. That’s sure to be important with all the summertime scrapes and cuts coming up this season.


Ingredients for Tortilla Pinwheels

  • 6-10 tortillas, extra large size
  • 1 cup salad greens, fresh mixed
  • 8-10 slices cold cut lunch meats, thin sliced
  • 8-10 slices cheeses, variety, thin sliced
  • 1/4 cup olive oil or melted butter
  • fresh or dried herbs

Instructions for Tortilla Pinwheels

  1. Brush the mixture of olive oil or melted butter and herbs over the surface of one side of the tortilla
  2. Slice the tortilla into strips about 3 inches wide. You should get 3 strips.
  3. Layer the mixed fresh greens on the tortilla.
  4. Add the cold cut lunch meat on top of the greens.
  5. Add the cheese slices on top of the lunch meat.
  6. Carefully roll up the strips.Secure with a toothpick.
  7. Leave as is or cut in half with a sharp knife to make them more like appetizers.
Brush melted butter or olive oil and herbs over the surface of the tortilla
Slice the extra large tortilla into 3 strips.
Add the greens on top of the tortillas.


Top the greens with your favorite cold cuts.


Top the cold cuts with your favorite cheeses


Roll the strips up and slice in half

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