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Turkey Pesto Pinwheels with Smoked Provolone

Easy rolled pinwheels filled with homemade basil pesto, cream cheese, turkey, and smoked provolone.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 servings

Ingredients

  • 1 cup fresh basil
  • 1/4 cup pine nuts or walnuts
  • 1 large handful baby spinach
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1/2 lemon, juiced juice of 1/2 lemon
  • 2 Tbsp grated Parmesan
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt or to taste
  • 3 oz cream cheese softened
  • 4 slices oven-roasted turkey breast, deli sliced medium slices
  • 4 slices smoked provolone (deli slices)
  • 2 10-inch tortillas

Instructions

  • Add the basil, baby spinach, garlic, grated Parmesan, and lemon juice to a food processor and pulse until the leaves are broken down.
  • With the processor running, slowly stream in the olive oil until the pesto reaches a smooth, spreadable consistency; season with salt and pepper to taste.
  • Spoon about 1/4 cup of the pesto into a bowl and mix it with the softened cream cheese until fully combined.
  • Lay a tortilla flat and spread half of the cream cheese–pesto mixture over it, leaving about a 1-inch border around the edges.
  • Layer two slices of turkey and two slices of smoked provolone on top of the spread, then roll the tortilla very tightly into a log.
  • Repeat with the second tortilla and remaining ingredients.
  • Optional: wrap each rolled tortilla tightly in plastic wrap and chill about 30 minutes to make slicing easier.
  • Slice each log into pinwheels and serve.

Equipment

  • Food Processor
  • Spatula
  • Mixing Bowl
  • Plastic Wrap
  • Cutting Board
  • Sharp Knife

Notes

  • You can use store-bought pesto if short on time.
  • Leave about an inch of tortilla edge free of filling to prevent squeezing out when rolling.
  • Roll the tortillas very tightly to keep pinwheels from falling apart.